Vegetarian

Thai Butternut Squash Soup from Moosewood's Simple Suppers is for Soup.

Thai Butternut Squash Soup from Moosewood's Simple Suppers takes 30 minutes to prepare.

Thai Butternut Squash Soup from Moosewood's Simple Suppers takes several minutes to cook.

Thai Butternut Squash Soup from Moosewood's Simple Suppers makes 4 servings.

The ingredients for Thai Butternut Squash Soup from Moosewood's Simple Suppers are:

1 cup coconut milk
1/2 tsp Thai red curry paste
4 tsp sugar
1/2 tsp salt
2 cups vegetable broth
1 Keiffer lime leaf (optional)
2 12-ounce packages of frozen cooked winter squash
1 lime
2 cups fresh baby spinach

Here is how you make Thai Butternut Squash Soup from Moosewood's Simple Suppers:

In a soup pot, whisk together coconut milk, curry paste, sugar, salt, and broth. Add the lime leaf and squash, cover, and simmer. Cook, covered, until squash is thawed, about 15 minutes.Grate the lime peel and juice the lime. Add 1 tsp zest and 2 T of juice to the simmering soup. Stir in the spinach and cook just until wilted.Number of Servings: 4Recipe submitted by SparkPeople user LIBRARIANBECK.

The nutritional information for Thai Butternut Squash Soup from Moosewood's Simple Suppers is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 216.0

• Total Fat: 12.3 g
• Cholesterol: 0.0 mg
• Sodium: 824.9 mg
• Total Carbs: 28.0 g
• Dietary Fiber: 5.3 g
• Protein: 4.1 g