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

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

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