Ingredients
- 1 tbsp Olive Oil
- 1 Leek white and light green part only, thinly sliced
- 3 cloves Garlic minced
- 1 small Acorn Squash peeled and chopped
- 1 tbsp Fresh Ginger minced
- 1 Red Thai Chili Pepper
- 3 cups Vegetable Broth low sodium
- 1 can Coconut Milk light
- 1 pkg Baby Spinach chopped
- 1/4 tsp Each Salt and Pepper
Instructions
- Heat olive oil in soup pot over medium heat. Cook leek and garlic for 3 minutes or until softened. Stir in squash, ginger and chili to coat. Add broth and coconut milk; bring to a simmer. Cover and cook for about 20 minutes or until squash is tender. Stir in spinach, salt and pepper; cook until spinach wilts.
Nutrition Facts
Coconut Squash Soup
Per
270 g
Calories
100
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Carbohydrates
16
g
5
%
Fibre
3
g
13
%
Sugars
3
g
3
%
Protein
1
g
2
%
Sodium
215
mg
9
%
Vitamin A
12000
IU
240
%
Vitamin C
37.1
mg
45
%
Calcium
80
mg
8
%
Iron
2.7
mg
15
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Tip: For a spicier soup, slice the Thai chili pepper before adding to soup.
Recipe developed by Emily Richards
