Thai Squash Coconut Soup

Thai Squash Coconut Soup (4 Points per Cup on WW Freestyle) 

  • 1 Butternut Squash – Peeled and Cubed
  • 5 Baby Potatoes
  • 1 Yellow Onion
  • 1 Tbsp Garlic Powder (I was out of fresh)
  • 1 tsp of Medium Yellow Curry Powder
  • 1 Tbsp Olive Oil

Toss this in a bowl and then spread out in one layer on a baking sheet. Roast at 350F for 45 minutes.

Add all roasted vegetables to blender, add 1 Cup of Presidents Choice Tom Yum Soup Broth and 1 tsp of Olive Oil, Salt and Pepper to preference. Blend.

Carefully release pressure and heat when opening blender.

Add one small can of Light Coconut Milk to a Saucepan and add the contents of the blender.

Bring to a simmer and add finely chopped spring onion.