Slow Cooker Thai-Inspired Butternut Squash and Peanut Vegan Soup with Red Bell Pepper, Lime, and Cilantro
330
calories
21
ingredients
8
servings
2,000
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Related categories: SoupsThaiDairy-freeSesame-freeEgg-freePescetarian
Ingredients
2 lbs butternut squash peeled and cubed
1 cup vegetable stock vegetable broth in a can is fine
2 tsps olive oil
1 onion finely chopped
2 tsps minced garlic minced garlic from a jar is fine
1 tsp ginger root minced, pureed ginger from a jar is fine
1 red bell pepper seeds removed and finely chopped
14 ozs coconut milk light Thai
2 tbsps Thai red curry paste
1/2 cup natural peanut butter without added sugar
1 in sweetener
1 tbsp brown sugar
2 tsps fish sauce use vegan "fish sauce" for vegan version, or replace with soy sauce if you're not a fan of fish sauce
2 tbsps lime juice fresh-squeezed
1/3 cup chopped cilantro finely
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Recipe Instructions
Read the instructions at Kalyn's KitchenNutrition Facts
330
calories
23
g fat
10
g sugar
Amount Per Serving (recipe is 8 servings)
Calories 330
Calories From Fat 210
% Daily Value*
Total Fat 23g
35%
Saturated Fat 12g
60%
Trans Fat g
Cholesterol 0mg
0%
Sodium 450mg
19%
Potassium 800mg
23%
Total Carbohydrates 28g
9%
Dietary Fiber 6g
24%
Sugars 10g
Protein 8g
16%
Vitamin A
260%
Vitamin C
80%
Calcium
10%
Iron
15%
Weight Watchers Points
PointsPlus: 9SmartPoints: 14
