Thai Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
1 medium onion, chopped1/4 cup grated ginger root3 cloves of minced garlic1 Tbsp green or red curry paste (Thai Kitchen)1 (14 oz) can Light Coconut Milk (Trader Joes)4 cups chicken of vegetable broth3 pounds (8 cups) butternut squash, cubes3 Tbsp lime juice1 tsp salt1/3 cup scallions, sliced
1. Heat soup pot over medium heat, spray with oil and add onion and saute about 5 minutes. Add ginger and garlic and saute an additional 1 minute. Stir in curry paste and cook another minute. (add small amounts of broth as needed to keep from burning)
2. Add Coconut milk and chicken broth, stir well to break up curry paste. Add squash and bring to a boil, then lower to a simmer, cover and cook 15-20 minutes or until squash is tender.
3. Puree soup with an immersion belnder until smooth. (can also be added to blender in small batches) Stir in lime juice and salt. Serve with scallions on top.
Serving Size: 6 (2 cup) servings
2. Add Coconut milk and chicken broth, stir well to break up curry paste. Add squash and bring to a boil, then lower to a simmer, cover and cook 15-20 minutes or until squash is tender.
3. Puree soup with an immersion belnder until smooth. (can also be added to blender in small batches) Stir in lime juice and salt. Serve with scallions on top.
Serving Size: 6 (2 cup) servings
Nutritional Info Amount Per Serving
- Calories: 184.9
- Total Fat: 4.4 g
- Cholesterol: 0.0 mg
- Sodium: 1,107.9 mg
- Total Carbs: 37.4 g
- Dietary Fiber: 9.6 g
- Protein: 3.9 g
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