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.
Estimated Cost Per Serving:
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

Related recipes

Roasted Chestnut and Pear Stuffing
Mushroom and Spinach Braid
Beet and Squash Tarts

Get the latest recipes, fresh ideas, and smart shopping tips delivered right to your inbox!

This field is for validation purposes and should be left unchanged.