Appetizers / Soups / Salads

Caribbean Coconut-Butternut Squash Soup is for Soup.

Caribbean Coconut-Butternut Squash Soup takes 30 minutes to prepare.

Caribbean Coconut-Butternut Squash Soup takes 60 minutes to cook.

Caribbean Coconut-Butternut Squash Soup makes 6 servings.

The ingredients for Caribbean Coconut-Butternut Squash Soup are:

2 tbsp pure coconut oil
1 pound butternut squash, peeled and diced
1 medium onion, diced
3 cloves garlic, minced
1 poblano pepper, minced
1 tsp packed brown sugar
1/2 tsp ground cumin seed
1 can Thai Kitchen - coconut milk (unsweetened)
1 1/3 cups chicken stock
1 1/2 tsp salt
1/2 tsp pepper, black
2 tbsp cilantro, minced

Here is how you make Caribbean Coconut-Butternut Squash Soup:

Heat the coconut oil on "saute" in instant pot. Add the butternut squash cubes and stir well. Cook, stirring occasionally for 15 minutes, until squash begins to soften. Mince onion, poblano and garlic, and add to the squash, continuing to saut? until the onion is soft and translucent, another 5 minutes.Add the brown sugar and cumin, and stir to combine. Then add the coconut milk and chicken stock. Change setting on instant pot to "slow cook" and continue to cook for 1 to 2 hours. Use hand blender to pur?e until smooth.Ladle the soup into six bowls, and garnish with minced cilantro. Serve with crusty sourdough bread. Serving Size: 2/3 cupNumber of Servings: 6Recipe submitted by SparkPeople user NIGHTOWL16144.

The nutritional information for Caribbean Coconut-Butternut Squash Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 190.3

• Total Fat: 15.0 g
• Cholesterol: 0.0 mg
• Sodium: 699.6 mg
• Total Carbs: 12.8 g
• Dietary Fiber: 2.9 g
• Protein: 1.7 g