Appetizers / Soups / Salads

Squash Soup with Coconut Milk and Fresh Herbs is for Lunch.

Squash Soup with Coconut Milk and Fresh Herbs takes 45 minutes to prepare.

Squash Soup with Coconut Milk and Fresh Herbs takes 50 minutes to cook.

Squash Soup with Coconut Milk and Fresh Herbs makes 8 servings.

The ingredients for Squash Soup with Coconut Milk and Fresh Herbs are:

2 cups fresh pumpkin, cooked or other squash
1 can Hokan Coconut Milk Lite
1 medium zucchini, sliced
1 medium onion, chopped
3 medium carrots, sliced
3 stalks Celery, chopped
2 Tbsp. EVO
4 cups Chicken Broth
1 tsp. sea salt
2 Tbsp. basil, freshly chopped
2 Tbsp. Parsley, freshly chopped
1 Tbsp. Oregano, freshly chopped
1 Tbsp. Sage, freshly chopped

Here is how you make Squash Soup with Coconut Milk and Fresh Herbs:

Saute fresh vegetables with salt in 2 Tbsp. EVO. Set aside to cool. Add Fresh cooked squash with Coconut milk to blender. Process till smooth. Add to slow cooker on warm. Add saut?ed vegetables to blender with cold chicken broth. Blend until vegetables are coarsely chopped for just a few seconds. Add all to slow cooker. Stir to mix ingredients. Cook on low until simmers and bubbly. Add freshly chopped herbs to soup just before serving.Serving Size: Serves 8 generously.Number of Servings: 8Recipe submitted by SparkPeople user PRICHETTO.

The nutritional information for Squash Soup with Coconut Milk and Fresh Herbs is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 90.4

• Total Fat: 5.5 g
• Cholesterol: 2.5 mg
• Sodium: 812.4 mg
• Total Carbs: 9.4 g
• Dietary Fiber: 2.2 g
• Protein: 2.2 g