Vegetarian

butternut squash with coconut milk is for Dinner.

butternut squash with coconut milk takes 45 minutes to prepare.

butternut squash with coconut milk takes 45 minutes to cook.

butternut squash with coconut milk makes 6 servings.

The ingredients for butternut squash with coconut milk are:

Butternut Squash, 4 cup, cubes
Pepper, black, 1 dash
Olive Oil, 1 1tsp
*Knorr Chicken Bouillon, 1 tsp (optional)
Water, tap, 6 cup (8 fl oz)
aisan Thai kitchen organic lite coconut milk, 1 cup
salt (as per taste)
grated ginger
chooped green onion ( handful)

Here is how you make butternut squash with coconut milk:

1. cut the butternut squash in half and scoop out the seeds.2.spray a dash of oil on the top face of butternut squash and some salt and pepper. 3.preheat the oven at 400F. 4.in a pan place the butternut squash face up. 5. place the pan in the oven for 45 minutes.6.in a soup pan/utensil add about 10 cups of water and bring to boil.7. add the knorr chicken bullion ( optional).8. once the squash is done take it out and let it cool.9. after it is cooled scoop out the flesh of the squash.10.add this to the pan.11.add ginger12.let it boil for 20minutes untill it purees. 13.if you have a handblender, use tht to puree the soup or use a blender. 14. if using a blender remove the top plastic cap and put a cloth over it to let the steam pass. 15. if you do not wish to blend.thats ok. 16. towards the end add the coconut milk. 17. adjust ingredients to make creamy awesome butternut squash soup.Serving Size: 6 1-cup servingNumber of Servings: 6Recipe submitted by SparkPeople user NEHARATHORE.

The nutritional information for butternut squash with coconut milk is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 88.3

• Total Fat: 3.2 g
• Cholesterol: 0.0 mg
• Sodium: 105.3 mg
• Total Carbs: 14.7 g
• Dietary Fiber: 4.1 g
• Protein: 1.3 g

The dietary needs meet for butternut squash with coconut milk is Vegetarian