Appetizers / Soups / Salads

Squash Thai Coconut soup takes several minutes to prepare.

Squash Thai Coconut soup takes several minutes to cook.

Squash Thai Coconut soup makes 4 servings.

The ingredients for Squash Thai Coconut soup are:

4 cups cubed squash
Cooking spray

1 T canola oil
1 diced onion
1/2 cup diced red pepper
3-4 cloves minced garlic
2-3 tsp curry powder
1tsp chili powder
1tsp Siracha sauce
1tsp Garam Marsala
1 T brown sugar
1-2 T lime juice
1-2 T fish sauce
4 cups chicken broth
1/4 cup peanut butter
1 can coconut milk

Cilantro and pumpkin seeds for garnish

Here is how you make Squash Thai Coconut soup:

Spray pan and roast squash at 350 for about 1 hour. I used convection. Heat canola oil on low. Add onions, pepper and garlic. Cook a few minutes and add spices. Cook until fragrant. Add remaining ingredients except coconut milk. Pur?e with immersion blender until desired consistency. Add coconut milk and heat, but don't boil. We garnished with cilantro and pumpkin seeds (shelled, roasted and salted. Not included in nutrient breakdown. meal size bowls

The nutritional information for Squash Thai Coconut soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 340.8

• Total Fat: 21.4 g
• Cholesterol: 5.0 mg
• Sodium: 1,415.3 mg
• Total Carbs: 34.8 g
• Dietary Fiber: 8.0 g
• Protein: 9.1 g