Vegetarian

Thai Butternut Squash Soup is for Lunch.

Thai Butternut Squash Soup takes 35 minutes to prepare.

Thai Butternut Squash Soup takes 20 minutes to cook.

Thai Butternut Squash Soup makes 8 servings.

The ingredients for Thai Butternut Squash Soup are:

4 cup, cubes Butternut Squash
1 cup, chopped Onions, raw
0.5 cup, chopped Carrots, raw
0.5 cup, diced Celery, raw
2 tbsp Extra Light Olive Oil
2 clove Garlic
1 lemongrass stalk
1 lime, zested and juiced
4 tsp Ginger Root
2 pepper Hot Chili Peppers
2 tsp Salt
1 tbsp Pepper, black
1 tbsp Coriander, ground
4 cup Broth, Vegetable,Organic
1.5 cup Milk, SO Delicious Coconut Milk, unsweetened, 1 cup serving

Here is how you make Thai Butternut Squash Soup:

Roast Butternut squash in oven at 400 for 30 minutes. Meanwhile, place olive oil in a large soup pot and saute onions, carrots, celery, garlic and ginger until soften and onions are translucent. Add chili pepper, lime zest and juice, lemongrass, salt, pepper and coriander. Add vegetable broth and bring to a boil. Scoop roasted butternut squash into pot and simmer on high for 5 - 10 minutes to make sure squash and vegetables are soften enough to puree. Remove from heat and using an immersion blender (or working in small batches with a regular blender) puree soup until a single thick consistency. Return to heat and add coconut milk. Keep at a low simmer until ready to serve. Garnish with cilantro and sour cream. Serving Size: makes 8 1 cup servingsNumber of Servings: 8Recipe submitted by SparkPeople user JPHILLIPS14.

The nutritional information for Thai Butternut Squash Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 109.3

• Total Fat: 4.6 g
• Cholesterol: 0.0 mg
• Sodium: 885.5 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 4.4 g
• Protein: 1.7 g

The dietary needs meet for Thai Butternut Squash Soup is Vegan