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Ingredients
- 1 medium butternut squash
- 1 14-oz can lite coconut milk
- 3/4 c. water, from steaming
- 1/4 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/2 tsp salt
- 1/2 tsp ground mustard
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp ground white pepper
- 1/2 tsp ground allspice
- 1 to 2 Tbsp Greek yogurt
- 1/2 tsp parsley
Directions
- Peel and dice the butternut squash. Using a steamer, steam the squash until fork tender.
- Once the squash has been steamed and cooled slightly, puree in batches using a food processor. You could also use a blender, or for a slightly more chunky soup, a potato masher could be used. Remember to set aside 3/4 cup water used from steaming.
- Scoop the pureed squash into your soup pot and turn the heat up to medium-high. Whisk in the coconut milk and reserved water. Bring to a boil.
- Turn heat down to medium-low to simmer. Whisk in the spices and herbs. Cover and let simmer.
- Just before serving, place a dollop (a tablespoon or two) of Greek yogurt atop each bowl and sprinkle with parsley. Enjoy with toasted bread!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 101g | |
| Recipe makes 6 servings | |
| Calories 137 | |
| Calories from Fat 120 | 88% |
| Total Fat 14.28g | 18% |
| Saturated Fat 12.59g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 211mg | 9% |
| Potassium 166mg | 5% |
| Total Carbs 3.05g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.47g | 0% |
| Protein 1.64g | 3% |
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Reviews
November 6, 2011
I made this and since I am NOT capable of following a recipe to a T--I added a little extra cinnamon, nutmeg and cloves along with 1 TBS of red curry paste and 1/2 can more coconut milk. I also used 1 fresh garlic clove instead of garlic powder. I made a cream with 1/2 c plain yogurt 2 TBS fresh lime juice w/ a little lime zest. A small dollop of cream stirred in each bowl upon serving. It's great!!!!! Hopefully the kids will like it.I've cooked/tasted this recipe!This is a variation
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