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Thai Butternut Squash Soup - Lunch

6 Servings Recipe By

Ingredients

  • 3 1/4 cups peel and dice Squash, Butternut
  • 1 cup Vegetable Broth/Stock
  • 4 ounces Red Curry Paste
  • 3/4 cups dice Bell Pepper, Red
  • 1 1/4 cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 tablespoon peel and mince Ginger, Fresh
  • 1 tablespoon Sugar
  • 2 teaspoons Soy Sauce
  • 1/4 teaspoons Salt
  • 1/4 teaspoons Black Pepper
  • 14 fluid ounces Coconut Milk, Canned
  • 1/2 cups Peanut Butter, Crunchy
  • 30 ounces Garbanzo Beans (Chick Peas), Canned

Serving Day Ingredients

  • 1/3 cups chop Cilantro, Fresh

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 1 cup
  • 494 Calories
  • 28g Total Fat
  • 15g Sat Fat
  • 0g Trans Fat
  • 0mg Cholesterol
  • 1646mg Sodium
  • 48g Total Carb
  • 8g Fiber
  • 10g Total Sugars (Includes 2g Added Sugars)
  • 16g Protein
  • 13 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Adventures by Katie for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Mix together squash, vegetable stock, curry paste, bell pepper, onion, garlic, ginger, sugar, soy sauce, salt and pepper in the slow cooker.
  2. Cook on high for 2 hours or on low for 4 hours.
  3. With an immersion blender, blend until smooth.
  4. Add the coconut milk, peanut butter and the garbanzo beans to the slow cooker. Stir well.
  5. Cook for an additional 30 minutes.
  6. Let cool.
  7. Divide among indicated number of freezer bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until warmed through.
  3. Garnish with cilantro and serve.

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