Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Yield 8 cups

Ingredients

  • 1 tbsp Coconut 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
  • 1 can Coconut Milk 10 oz
  • 1 pkg Baby Spinach chopped
  • 1/4 tsp Each Salt and Pepper

Instructions

  • Melt coconut 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
Serving Size
 
270 g
Amount per Serving
Calories
160
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
9
g
56
%
Sodium
 
500
mg
22
%
Carbohydrates
 
16
g
5
%
Fiber
 
3
g
13
%
Sugar
 
3
g
3
%
Protein
 
2
g
4
%
Vitamin A
 
12000
IU
240
%
Vitamin C
 
37.1
mg
45
%
Calcium
 
80
mg
8
%
Iron
 
2.7
mg
15
%
* Percent Daily Values are based on a 2000 calorie diet.

Tips & Notes

Tip: For a spicier soup, slice the Thai chili pepper before adding to soup.
Recipe developed by Emily Richards

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