Thai Butternut Squash and Red Lentil Soup

Thai Butternut Squash and Red Lentil Soup

Ingredients

  • Thai Butternut Squash and Lentil Soup
  • Serves 6
  • 4 cups butternut squash, peeled, diced
  • 4 cups chicken stock
  • 1 cup coconut milk
  • 1 cup red dal lentils
  • 1/4 cup peanut butter
  • 2 garlic cloves, minced
  • 2 inch piece of ginger, grated
  • pinch of red pepper flakes
  • salt and pepper to taste
  • 3/4 lb. bok choy, chopped, or baby spinach, washed
  • 1/4 cup green onions, finely chopped
  • 1/4 cup cilantro, roughly chopped
  • 2 tablespoons lime juice

Instructions

In a large saucepan, add butternut squash, chicken stock, coconut milk, lentils, peanut butter, garlic, ginger, red pepper flakes, salt, pepper, and bok choy. Bring to a boil and lower heat to simmer. Cook for 20 minutes or until the butternut squash can easily be pierced with the tip of a knife. Add green onions, cilantro and lime juice and taste for seasoning. Serve.

8 WW points

One Response to Thai Butternut Squash and Red Lentil Soup

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