Thai Peanut-Coconut Soup with Parsnip, Zucchini & Butternut Squash
- Time
- 30 min
- Serves
- 4
- Style
- Default
Ingredients
- 48 fl ozchicken or vegetable broth
- 1 small bunchcilantro
- 1 (13.5 fl oz) cancoconut milk
- 4 cupsfrozen butternut squash, pieces
- 1lime
- 4 mediumparsnips
- 1 cuppeanut sauce
- 2 mediumzucchini squash
- black pepper
- chili-garlic sauce
- salt
Cookware
- can opener
- chef's knife
- colander
- cutting board
- ladle
- large pot
- measuring cups
- measuring spoons
- stirring spoon
- vegetable peeler
Per serving
- Calories
- 596
- Protein
- 19g
- Carbs
- 64g
- Fat
- 34g
- Fiber
- 10g
- Sodium
- 1101mg
Method
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