Digest Diet Spiced Winter Squash Soup with Asian Greens

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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 92.7

Total Fat: 4.5 g
Cholesterol: 0.0 mg
Sodium: 82.0 mg
Total Carbs: 9.3 g
Dietary Fiber: 2.1 g
Protein: 5.9 g

View full nutritional breakdown of Digest Diet Spiced Winter Squash Soup with Asian Greens calories by ingredient

Introduction

This soup is easy to do when do when you start with frozen winter squash and it freezes well.
This soup is easy to do when do when you start with frozen winter squash and it freezes well.

Minutes to Prepare: 10

Minutes to Cook: 25

Number of Servings: 10

Ingredients

2-10 oz. pkg frozen winter squash (mashed or cubed) thawed

4 cup low sodium chicken stock (or vegetable stock for vegetarian)

1 cup light coconut milk

1 cup lentils

1/4 cup natural peanut butter

2 cloves garlic, grated

2 inch piece of fresh grated ginger

1/2 tsp red pepper flakes

5 cups (packed) raw baby bok choy or tatsoi, cut into 1" pieces

1/4 cup chopped scallions

1/4 cup chopped fresh cilantro (or parsley)

2 tbsp fresh lime juice

Tips

The substitution of vegetable stock for the chicken would make an easy vegetarian meal. Curry powder would is also a tasty addition.

Directions

In a 5-6 quart post, combine the squash, broth, coconut milk, lentils, peanut butter, garlic, ginger and pepper flakes. Bring to a simmer over medium heat, cover and cook, stirring occasionally, until lentils are tender, about 20 minutes. Add the greens and simmer until wilted, about 5 minutes. Stir in the scallions, cilantro and lime juice.

Serving Size: makes 10 1-cup servings

Number of Servings: 10

Recipe submitted by SparkPeople user LISA-MAE.