Slow Cooker Thai Butternut Squash Soup
yield: 4 (1 3/4 CUPS) SERVINGS
INGREDIENTS:
- 2 lbs peeled and cut butternut squash (in roughly 1" chunks)
- 2 cups low sodium fat free chicken broth (or vegetable broth to make this vegetarian)
- 2 cups unsweetened coconut milk (the beverage, not the canned kind)
- ¼ cup chopped onion
- 1 tablespoon packed brown sugar
- 1 tablespoon low sodium soy sauce
- 1 teaspoon sriracha hot sauce
- 2 tablespoons lime juice
- 1 tablespoon lime zest
- ¼ cup chopped fresh basil
- ¼ cup chopped peanuts
DIRECTIONS:
- Combine the squash, broth, coconut milk, onion, brown sugar, soy sauce and sriracha in a slow cooker and stir together. Cover and cook on low for 4-5 hours or on high for 2-2 ½ hours.
- When the soup is done cooking, use an immersion blender to blend the ingredients until smooth (if you don't have an immersion blender you can transfer the soup to a normal blender in batches and blend until smooth). Add the lime juice and stir together until combined.
- In a separate dish, stir together the lime zest, basil and peanuts to use as a topping. Each 1 ¾ cup serving of soup should be served with about 2 tablespoons of topping.
WEIGHT WATCHERS FREESTYLE SMARTPOINTS:
4 per (1 ¾ cups) serving (SP calculated using the recipe builder on weightwatchers.com)
4 per (1 ¾ cups) serving (SP calculated using the recipe builder on weightwatchers.com)
WEIGHT WATCHERS POINTS PLUS:
5 per (1 ¾ cups) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
5 per (1 ¾ cups) serving (PP calculated using a Weight Watchers PointsPlus calculator and the nutrition info below)
NUTRITION INFORMATION PER (1 ¾ cups) SERVING:
202 calories, 34 g carbs, 10 g sugars, 7 g fat, 3 g saturated fat, 5 g protein, 6 g fiber (from myfitnesspal.com)
202 calories, 34 g carbs, 10 g sugars, 7 g fat, 3 g saturated fat, 5 g protein, 6 g fiber (from myfitnesspal.com)
Source: Emily Bites
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Rhonda in MO
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Posted by: Rhonda Gray <rhondagray816@yahoo.com>
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Another Great Group of *~ Beth ~*
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