Name: Thai Peanut-Coconut Soup with Parsnip, Zucchini & Butternut Squash
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 2129 ml chicken or vegetable broth; 1 small bunch cilantro; 1 ½ (398 ml) cans coconut milk; 6 cups frozen butternut squash, pieces; 1 ½ limes; 6 medium parsnips; 1 ½ cups peanut sauce; 3 medium zucchini squash; black pepper; chili-garlic sauce; salt

Thai Peanut-Coconut Soup with Parsnip, Zucchini & Butternut SquashThai Peanut-Coconut Soup with Parsnip, Zucchini & Butternut Squash — a 35-minute lunch recipe with 11 ingredients, serving 6.Ingredients

2129 ml chicken or vegetable broth

1 small bunch cilantro

1 ½ (398 ml) cans coconut milk

6 cups frozen butternut squash, pieces

1 ½ limes

6 medium parsnips

1 ½ cups peanut sauce

3 medium zucchini squash

black pepper

chili-garlic sauce

salt

Instructions

Wash and dry the fresh produce.

Peel, trim, and small dice parsnips. Place in a medium bowl.

Place broth, coconut milk, peanut sauce, chili-garlic sauce, salt, and pepper in a large pot. Stir to combine the broth and bring to a boil over high heat.

Meanwhile, trim and medium dice zucchini. Add to the pot along with parsnips.

Once the soup is boiling, reduce heat to low and add butternut squash. Continue to cook, stirring occasionally, until veggies are fork-tender, 8-10 minutes.

Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves.

Cut limes into wedges and set aside for serving.

When the soup is done, remove from heat. Add cilantro and stir to combine.

Divide soup between bowls and serve with lime wedges for squeezing over. Enjoy!

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