Coconut-Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 med Onion, about 1 cup, diced2 stalks Celery, about 1 cup, chopped 1 medium Carrot, about 1 cup, chopped Butternut Squash, 4 cup, cubes Water, 4 1/2 cup Maple Syrup, 3 tbsp 1 14 oz can coconut milk
In large stock pot sautee onions, celery and carrots in olive oil for about 5 min until soft. Add squash. Add water and bring to simmer. Cook uncovered until squash is soft, stirring to keep it from sticking to pot.
Sirt in coconut milk and maple syrup. Blend with an immersion blender until smooth. Season with salt and pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user MOXIE6.
Sirt in coconut milk and maple syrup. Blend with an immersion blender until smooth. Season with salt and pepper.
Number of Servings: 6
Recipe submitted by SparkPeople user MOXIE6.
Nutritional Info Amount Per Serving
- Calories: 242.8
- Total Fat: 11.9 g
- Cholesterol: 0.0 mg
- Sodium: 78.4 mg
- Total Carbs: 30.8 g
- Dietary Fiber: 5.4 g
- Protein: 3.0 g
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