Thai Butternut Coconut Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
4 lb butternut, cooked, peeled3 med sized carrots, cut1 medium sized onion, cut1 tablespoon of minced garlic3 cans Chicken Broth1 can Coconut Milk1 tablespoon of massaman thai curry paste1 - 2 tablespoons of Sweet Chili sauce1 tablespoon of Thai Fried Onion flakes1 tablespoon of Thai Fried Garlice flakesKosher Salt (to taste) Black pepper (to taste)
Makes 6 2-cup serviings
Bake the butternut squash whole (prick with fork) in a 400 degree oven for about an hour / til done. Peal, cut in half and discard seeds and stringy bits.
Take the good fleshy stuff and put aside.
Use a Hand Blender to pulverize 1 cut up medium onion and 2 peeled & cut up medium carrots... If you don't have a hand blender or food processer - just chop well. Smaller the better, but you will blend the soup later, so don't sweat it!
In a LARGE pot that will eventually hold about 5 quarts of soup, saute the onions and carrots in extra virgin olive oil until tender. Add the minced garlic.
Once tender, add three cans of chix broth... Stir.
Add butternut stuff...
Add salt and pepper
Use a hand blender (or in small portions, us a regular blender) to puree thoroughly.
Set aside.
In another pot:
Low Boil one can of coconut milk....
Add massaman curry paste. (get in Asian Store)
WARNING: Add as much as you wish, but if you are not familiar, this can be hot.... Try add 1 Tablespoon and then half tablespoons until you get the desired heat. Only takes a hot second to go VERY hot!
Add Sweet Chili Sauce... (get in Asian Store; I use Mae Ploy brand... use what you wish)
OPTIONAL: Add Thai Fried Onions and Thai Fried Garlic (get in Asian Store)
Blend the above Coconut Mix to the large pot with the Butternut mixture and stir well. Use hand blender once again to fully incorporate.
Bring to a low boil and then drop to low heat... Add more seasoning (salt) as needed.
Tastes better next day! Freeze the rest. .
When re-heating and/or if the soup is too thick: Add additional water, chix broth, milk, cream or additional coconut milk.
Number of Servings: 8
Recipe submitted by SparkPeople user HEXEPATTY.
Bake the butternut squash whole (prick with fork) in a 400 degree oven for about an hour / til done. Peal, cut in half and discard seeds and stringy bits.
Take the good fleshy stuff and put aside.
Use a Hand Blender to pulverize 1 cut up medium onion and 2 peeled & cut up medium carrots... If you don't have a hand blender or food processer - just chop well. Smaller the better, but you will blend the soup later, so don't sweat it!
In a LARGE pot that will eventually hold about 5 quarts of soup, saute the onions and carrots in extra virgin olive oil until tender. Add the minced garlic.
Once tender, add three cans of chix broth... Stir.
Add butternut stuff...
Add salt and pepper
Use a hand blender (or in small portions, us a regular blender) to puree thoroughly.
Set aside.
In another pot:
Low Boil one can of coconut milk....
Add massaman curry paste. (get in Asian Store)
WARNING: Add as much as you wish, but if you are not familiar, this can be hot.... Try add 1 Tablespoon and then half tablespoons until you get the desired heat. Only takes a hot second to go VERY hot!
Add Sweet Chili Sauce... (get in Asian Store; I use Mae Ploy brand... use what you wish)
OPTIONAL: Add Thai Fried Onions and Thai Fried Garlic (get in Asian Store)
Blend the above Coconut Mix to the large pot with the Butternut mixture and stir well. Use hand blender once again to fully incorporate.
Bring to a low boil and then drop to low heat... Add more seasoning (salt) as needed.
Tastes better next day! Freeze the rest. .
When re-heating and/or if the soup is too thick: Add additional water, chix broth, milk, cream or additional coconut milk.
Number of Servings: 8
Recipe submitted by SparkPeople user HEXEPATTY.
Nutritional Info Amount Per Serving
- Calories: 264.0
- Total Fat: 15.9 g
- Cholesterol: 0.0 mg
- Sodium: 525.9 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 7.3 g
- Protein: 5.9 g
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