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
Pingback: Thai Butternut Squash and Red Lentil Soup | An Inspired Kitchen