Appetizers / Soups / Salads

Butternut Squash Soup with Coconut and Chilli takes 10 minutes to prepare.

Butternut Squash Soup with Coconut and Chilli takes 20 minutes to cook.

Butternut Squash Soup with Coconut and Chilli makes 6 servings.

The ingredients for Butternut Squash Soup with Coconut and Chilli are:

1 tlsp olive oil
1 medium onion, chopped
2 bird eye chillis, finely sliced with seeds
1kg butternut squash, diced into 1" pieces
1 chicken or vegetable stock cube
50g creamed coconut
Salt and pepper to taste

Here is how you make Butternut Squash Soup with Coconut and Chilli:

1. Heat oil in a large saucepan.2. Sautee onions and chilli for 1 minute.3. Add butternut squash and fry for a further 2 minutes.4. Crumble stock cube into saucepan and add boiling water to completely cover the veg.5. Bring to the boil and then simmer for 20 minutes.6. Add 50g to the pan and stir until completely dissolved.7. Liquidise until smooth.Number of Servings: 6Recipe submitted by SparkPeople user JTAIT3.

The nutritional information for Butternut Squash Soup with Coconut and Chilli is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 150.6

• Total Fat: 8.0 g
• Cholesterol: 0.0 mg
• Sodium: 191.2 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 5.3 g
• Protein: 2.4 g