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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 107.9
  • Total Fat: 7.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 331.0 mg
  • Total Carbs: 10.2 g
  • Dietary Fiber: 2.2 g
  • Protein: 2.1 g

View full nutritional breakdown of thai curry and coconut butternut squash soup calories by ingredient
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thai curry and coconut butternut squash soup

Submitted by: LISA1C1

Introduction

Deliciously creamy with a little spice!! Deliciously creamy with a little spice!!
Number of Servings: 9

Ingredients

    Thai Curry and Coconut Butternut Squash Soup
    Adapted from Disney Family.com

    1 large butternut squash, about 2 pounds
    1 tbsp oil, I use grapeseed
    cup onion, minced
    1 tbsp freshly grated ginger
    2 cloves garlic
    1-2 tsp Thai Red Curry paste, more if you like it hotter
    6 kaffir lime leaves, middle vein removed and torn into pieces
    4 cups chicken broth
    1 13-14 oz can unsweetened coconut milk
    1 tsp kosher salt
    2 tbsp freshly squeezed lime juice
    Toasted coconut for garnish (optional)

Directions


Preheat over to 400F. Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.

In an heavy bottomed pot, heat the oil over medium heat. Add the onion, ginger and garlic and saut until softened, about 3 minutes. Add the curry paste and cook for a few more minutes. The curry will start to give off a wonderful aroma. Stir in the chicken broth, coconut milk, salt, squash and shredded lime leaves. Simmer for 15 minutes. Remove from heat and stir in the lime juice. Puree soup with a hand mixer or in a blender. Serve garnished with unsweetened coconut toasted at 400F for 2-3 minutes, or until golden brown.
Makes 9, 1 cup servings

Number of Servings: 9

Recipe submitted by SparkPeople user LISA1C1.






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Member Ratings For This Recipe

  • I love this recipe. I left off the kaffir Lime leaves since I couldn't find them at my market. And I used a medium onion. So delicious. I also put in 2 slices whole wheat bread with crusts removed when I blended the soup to thicken it. - 11/10/13

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