Coconut Squash Soup

Name: Coconut Squash Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1 tbsp Coconut Oil; 1 Leek (white and light green part only, thinly sliced); 3 cloves garlic (minced); 1 small Acorn Squash (peeled and chopped); 1 tbsp Fresh Ginger (minced); 1 Red Thai Chili Pepper; 3 cups Vegetable Broth; 1 can Coconut Milk (10 oz); 1 pkg Baby Spinach (chopped); 1/4 tsp Each Salt and Pepper

Dec 16, 2015

Coconut Squash Soup

This creamy soup has a wonderful match of coconut milk and squash. With the burst of green colour from the spinach this will be a soup served up often.

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Main Dishes, Soups

Servings cups

Calories 160 kcal

Ingredients

1 tbsp Coconut Oil
1 Leek white and light green part only, thinly sliced
3 cloves garlic minced
1 small Acorn Squash peeled and chopped
1 tbsp Fresh Ginger minced
1 Red Thai Chili Pepper
3 cups Vegetable Broth
1 can Coconut Milk 10 oz
1 pkg Baby Spinach chopped
1/4 tsp Each Salt and Pepper

Instructions

Melt coconut oil in soup pot over medium heat. Cook leek and garlic for 3 minutes or until softened. Stir in squash, ginger and chili to coat. Add broth and coconut milk; bring to a simmer. Cover and cook for about 20 minutes or until squash is tender. Stir in spinach, salt and pepper; cook until spinach wilts.

Notes

Tip: For a spicier soup, slice the Thai chili pepper before adding to soup.

Recipe developed by Emily Richards

Nutrition

Serving: 270gCalories: 160kcalCarbohydrates: 16gProtein: 2gFat: 11gSaturated Fat: 9gSodium: 500mgFiber: 3gSugar: 3gVitamin A: 12000IUVitamin C: 37.1mgCalcium: 80mgIron: 2.7mg

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