Josef’s Mom Presents Her Butternut squash & Coconut soup
I like butternut squash. I like coconut. Together they are even better. This is a great appetizer or snack or even a side dish for a meal.
Ingredients
| 1 tbsp peanut (or coconut) oil | 120 kcal |
| 1 small onion, chopped | 30 kcal |
| 1 heaping tbsp Thai Kitchen green curry paste | 10 kcal |
| 1/4 cup white wine, sherry, or rice vinegar | 97 kcal (75% boils off as alcohol) |
| 1 tbsp Thai Kitchen red chili paste | 50 kcal |
| 1 cup veggie or chicken broth | 10 kcal |
| 1 can light coconut milk | 320 kcal |
| 6 cups peeled and cubed butternut squash (the equivalent of one small butternut squash) | 380 kcal |
Instructions
- Chop veggies.
- Sautee onion in oil until soft and translucent. Deglaze pan with wine, sherry, or rice vinegar
- Add remaining ingredients. Simmer until squash is tender (the smaller the cubes, the faster this happens).
- Puree and serve. (A hand mixer or food processor work best. A blender will do too.)
Nutrition Facts
5 servings at 188kcal/serving
