THAI BUTTERNUT SQUASH AND PEANUT VEGAN SOUP

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 177.7
  • Total Fat: 9.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 106.4 mg
  • Total Carbs: 20.7 g
  • Dietary Fiber: 4.0 g
  • Protein: 3.1 g

View full nutritional breakdown of THAI BUTTERNUT SQUASH AND PEANUT VEGAN SOUP calories by ingredient



Number of Servings: 8

Ingredients

    2 lbs butternut squash (peeled and cubed)
    1 cup vegetable stock (vegetable broth in a can is fine)
    salt
    ground black pepper
    2 tsps evoo
    1 onion (finely chopped)
    2 tsps minced garlic (minced garlic from a jar is fine)
    1 tsp ginger root (minced, pureed ginger from a jar is fine)
    1 red bell pepper (seeds removed and finely chopped)
    14 ozs coconut milk (light Thai)
    2 tbsps red curry paste (Thai)
    2 tbs natural peanut butter (without added sugar)
    2 lime juice (t fresh-squeezed)
    1/3 cup chopped cilantro (finely)
    cilantro
    1/4 Tsp Scotch bonnet pepper

Tips

I used my vitamix, you can use an immersion blender.


Directions

Cut Butternut squash into cubes coat w/1tsp evoo and roast on 400dgrs for 30mins. While thats cooking saute bell pepper,onion and garlic with other half evoo. Add all ingrediants in blender. ENJOY!!!


Serving Size: 1 cup

Number of Servings: 8

Recipe submitted by SparkPeople user PHATGIRL690.