Thai Peanut Squash Soup
The bold flavors in this Thai-inspired plant-based soup will delight both your vegetarian and meat-eating friends.
Source: Better Homes and Gardens
Gallery
Credit: Jason Donnelly
Recipe Summary
Ingredients
Directions
Tip
Using frozen squash allows this hearty soup to be ready in just 20 minutes. If you want to use fresh squash, steam 4 cups of peeled and cubed squash until tender. Use in place of the two frozen packages.
Nutrition Facts
Per Serving:
189 calories; fat 11g; saturated fat 4g; carbohydrates 20g; mono fat 1g; insoluble fiber 2g; sugars 5g; protein 5g; vitamin a 4529.4IU; vitamin c 8.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.1mg; folate 25.9mcg; sodium 296mg; potassium 234mg; calcium 33mg; iron 1.1mg.