Appetizers / Soups / Salads

Thai butternut squash soup takes 10 minutes to prepare.

Thai butternut squash soup takes 30 minutes to cook.

Thai butternut squash soup makes 3 servings.

The ingredients for Thai butternut squash soup are:

425 grams Butternut Squash
7 oz Thai Kitchen Light Coconut Milk
1 serving apple, peeled, small
2 cup (8 fl oz) Chicken Broth
2 tbsp Butter, salted
1 1tsp Olive Oil
1 cup, chopped Onions, raw
1 clove Garlic
0.75 tbsp Soy Sauce
1 tsp Granulated Sugar
100 grams Cilantro, raw

Here is how you make Thai butternut squash soup:

Melt butter abs olive oil, cook chopped onion until Limp, add garlic. I use frozen, cubed butternut squash. As this, as peeled, cubed apple. Add test test test of ingredients, except coconut milk and cilantro. Cool until squash is cooked. Use immersion blender to liquify soup. Add coconut milk and stir. Serve hot with cilantro sprinkled on topServing Size: 1-2 cupsNumber of Servings: 3Recipe submitted by SparkPeople user JMGODSHALK.

The nutritional information for Thai butternut squash soup is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 247.3

• Total Fat: 14.4 g
• Cholesterol: 24.0 mg
• Sodium: 928.0 mg
• Total Carbs: 24.6 g
• Dietary Fiber: 6.1 g
• Protein: 3.6 g

The dietary needs meet for Thai butternut squash soup is Sugar Free