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Spicy Thai Squash Coconut Soup
Course Soups
Course Soups
  1. Spray cookie sheet and roast squash for about 1 hour at 350 F. Alternatively, to save time, you can saute squash with oil in a heavy bottomed pan until brown. This step is optional, but it really intensifies the flavour of the squash.
  2. Heat canola oil on medium and add onions, red pepper, and garlic. Cook 5 minutes until onions sweat.
  3. Add spices and saute for about a minute until fragrant. Add remaining ingredients except coconut milk. Cook another 15-20 minutes on medium.
  4. Remove from heat and puree. You can do this in batches in the blender or food processor. I use a handheld blender.
  5. Add coconut milk and heat, but don't boil.
  6. Garnish as desired with cilantro, pumpkin seeds, etc. (Not included in nutrient breakdown).
Recipe Notes
Nutrition Facts
Spicy Thai Squash Coconut Soup
Amount Per Serving
Calories 340 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Cholesterol 5mg 2%
Total Carbohydrates 35g 12%
Dietary Fiber 8g 32%
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.