Thai Butternut Squash Soup from Moosewood's Simple Suppers
- Minutes to Prepare:
- Number of Servings: 4
Ingredients
1 cup coconut milk1/2 tsp Thai red curry paste4 tsp sugar1/2 tsp salt2 cups vegetable broth1 Keiffer lime leaf (optional)2 12-ounce packages of frozen cooked winter squash1 lime2 cups fresh baby spinach
In a soup pot, whisk together coconut milk, curry paste, sugar, salt, and broth. Add the lime leaf and squash, cover, and simmer. Cook, covered, until squash is thawed, about 15 minutes.
Grate the lime peel and juice the lime. Add 1 tsp zest and 2 T of juice to the simmering soup. Stir in the spinach and cook just until wilted.
Number of Servings: 4
Recipe submitted by SparkPeople user LIBRARIANBECK.
Grate the lime peel and juice the lime. Add 1 tsp zest and 2 T of juice to the simmering soup. Stir in the spinach and cook just until wilted.
Number of Servings: 4
Recipe submitted by SparkPeople user LIBRARIANBECK.
Nutritional Info Amount Per Serving
- Calories: 216.0
- Total Fat: 12.3 g
- Cholesterol: 0.0 mg
- Sodium: 824.9 mg
- Total Carbs: 28.0 g
- Dietary Fiber: 5.3 g
- Protein: 4.1 g
Member Reviews
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KATIELEVY300
Oh My Goodness! This is sooo delish. I made a few changes..don't we all?! I left out lime leaf but I put about a quarter tsp fennel seeds in and it seemed to add to the flavor nicely. I used 2 tbsps honey instead of sugar and doubled the Thai red curry paste. Enjoying a very delish bowl now!! - 9/5/13