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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 198.5
  • Total Fat: 10.7 g
  • Cholesterol: 2.7 mg
  • Sodium: 1,010.6 mg
  • Total Carbs: 25.6 g
  • Dietary Fiber: 6.4 g
  • Protein: 4.4 g

View full nutritional breakdown of Thai style Butternut Squash soup calories by ingredient
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Thai style Butternut Squash soup

Submitted by: K__DUB

Introduction

This is a super easy pureed butternut squash soup for those who are a bit bored with the usual butternut squash and sage combination. I use a 5.75 oz. can of full fat coconut milk -- I really prefer the intense flavor it gives the final soup. If you really want to eliminate that, feel free to substitute light coconut milk -- but I would garnish with some coconut flakes instead of the basil leaves.

Add some grilled shrimp or chicken and some udon noodles for a quick and easy Thai style dinner!
This is a super easy pureed butternut squash soup for those who are a bit bored with the usual butternut squash and sage combination. I use a 5.75 oz. can of full fat coconut milk -- I really prefer the intense flavor it gives the final soup. If you really want to eliminate that, feel free to substitute light coconut milk -- but I would garnish with some coconut flakes instead of the basil leaves.

Add some grilled shrimp or chicken and some udon noodles for a quick and easy Thai style dinner!

Number of Servings: 4

Ingredients

    Onions, raw, 1 small diced
    Garlic, 2 cloves
    Butter, salted, 1 pat
    Sea or Kosher Salt, 1 generous pinch
    Red Curry Paste, 2 tsp (more if you like it hot)
    Butternut Squash, 1 medium, diced
    Coconut Milk, 1 small can or 1 large can of light coconut milk
    1-2 cups low sodium chicken broth
    Basil, 4 leaves

Directions

Makes 4-6 2 cup servings, depending on the size of the squash you choose. You can make it even easier by buying a container of already diced fresh squash at the grocery store.

Saute the onion and garlic with the butter and salt over low to medium heat in a large pot. When the onions are fairly soft, add the curry paste and cook for a minute more. Add the squash and saute a few minutes, then add 1 cup of the chicken broth and cover. Turn the heat up to medium high and boil until the squash is cooked through, about 10-15 minutes.
Add the coconut milk and puree the soup, either with a stick blender or in small batches in a standard blender. Add the rest of the chicken broth as needed if soup is too thick.
Garnish with a whole basil leaf.

Number of Servings: 4

Recipe submitted by SparkPeople user K__DUB.






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