Spicy Winter Squash Soup with Asian Greens
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 174.0
- Total Fat: 7.4 g
- Cholesterol: 3.3 mg
- Sodium: 733.3 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 5.1 g
- Protein: 11.4 g
View full nutritional breakdown of Spicy Winter Squash Soup with Asian Greens calories by ingredient
Introduction
The Diet Digest
Soup is easy to do when you start with frozen winter squash. Freeze in 1-cup containers.
The Diet Digest
Soup is easy to do when you start with frozen winter squash. Freeze in 1-cup containers.
Number of Servings: 6
Ingredients
-
2 packages (10 ounces each) frozen cubed or mashed winter squash, thawed
4 cups Low-sodium chicken sodium
1 cup Light coconut milk
1 cup Red lentils
1/4 cup Natural peanut butter
2 cloves Garlic, finely chopped
2 -inch piece fresh ginger, peeled and minced
1/2 tsp Red pepper flakes
3/4 lb. Asian greens, chuch as baby bok choy or tatsoi, cut into 1-inch pieces (5 cups packed)
1/4 cup Chopped scallions
1/4 cup Chopped fresh cilantrol
2 tbl Fresh lime juice
Tips
freeze in 1 - 1/2 cup servings for lunch
Directions
Preparation
1. In a 5 to 6 quart pot, combine the squach, broth, coconut milk, lentils, peanut butter, garlic, ginger, and pepper flakes. Bring to a simmer over medium heat, cover, and cook, stirring occasionally, until the lentils are tender, about 20 minutes.
2. Add the greens and simmer until wilted, about 5 minutes. Stir in the scallions, cilantro, and lime juice
Cook's Notes
1 cup serving
Serving Size: 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LUCY1979.
1. In a 5 to 6 quart pot, combine the squach, broth, coconut milk, lentils, peanut butter, garlic, ginger, and pepper flakes. Bring to a simmer over medium heat, cover, and cook, stirring occasionally, until the lentils are tender, about 20 minutes.
2. Add the greens and simmer until wilted, about 5 minutes. Stir in the scallions, cilantro, and lime juice
Cook's Notes
1 cup serving
Serving Size: 6 - 1 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user LUCY1979.