Butternut Squash Coconut Soup Recipe
Serves 4, 1 ½ cups per serving
1 tablespoon olive oil
½ cup chopped red onion
1 clove garlic, chopped
1 tablespoon Thai Roasted Red Chili Paste (Nam Prik Pao)
1 pound butternut squash, peeled and cubed
2 ½ cups low sodium vegetable stock (or chicken stock)
1-15 ounce can light coconut milk
¼ cup chopped cilantro, optional
Heat olive oil and sauté onion and garlic until softened. Add chili paste and fry for one minute. Toss in butternut squash and fry, stirring, for about 3 minutes. Pour in stock and bring to a boil. Simmer for 6 minutes or until squash is soft.
Add coconut milk and using an immersion blender, puree soup. Taste to determine if you need to add salt. Serve adding chopped cilantro as a garnish.
For one serving (about 1 ½ cups) = 180 calories, 10.3 g fat, 5.9 g saturated fat, 20.2 g carbohydrates, 6.0 g sugar, 2.2 g protein, 3.3 g fiber, 145 mg sodium, 3 Freestyle SmartPts
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