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.
