Vegetarian

Nutty Vanilla Butternut Squash and Kale Soup is for Soup.

Nutty Vanilla Butternut Squash and Kale Soup takes several minutes to prepare.

Nutty Vanilla Butternut Squash and Kale Soup takes several minutes to cook.

Nutty Vanilla Butternut Squash and Kale Soup makes 4 servings.

The ingredients for Nutty Vanilla Butternut Squash and Kale Soup are:

2 lbs Butternut Squash
2 garlic cloves
1 can lite coconut milk
1 c soy milk
1 tsp. allspice or cinnamon (or garam masala)
1/2 tsp. salt
1/4 tsp pepper
1/4 tsp red peppet flakes
4 c. kale
1 tsp vanilla extract
1/4 c. raisins
1/4 c. salted peanuts- for garnish
shredded coconut- for garnish

Here is how you make Nutty Vanilla Butternut Squash and Kale Soup:

1. peel and cut butternut squash into 1” pieces and microwaved in a bowl on high for 6.5 minutes to start the cooking process 2. Heat a large pot on medium high. Spray with cooking spray and add potatoes, cooking until they begin to brown. Stir in garlic. 3. Add coconut milk, soy milk, allspice, salt, pepper and flakes. 4. Bring to a boil, then reduce heat, cover and simmer for 30 minutes. 5. Mash potatoes with potato masher or puree with immersion blender. 6. Add raisins, kale and vanilla and cover. Allow to cook for 8-10 more minutes, until kale is bright green. 7. Portion into bowls and garnish with 1 tbsp each peanuts and coconut.makes 4 servingsNumber of Servings: 4Recipe submitted by SparkPeople user ABBY528.

The nutritional information for Nutty Vanilla Butternut Squash and Kale Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 331.1

• Total Fat: 9.0 g
• Cholesterol: 8.8 mg
• Sodium: 451.8 mg
• Total Carbs: 61.3 g
• Dietary Fiber: 11.7 g
• Protein: 12.3 g

The dietary needs meet for Nutty Vanilla Butternut Squash and Kale Soup is Vegan