thai curry and coconut butternut squash soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Preheat over to 400°F. 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 sauté 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 400°F for 2-3 minutes, or until golden brown.
Makes 9, 1 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user LISA1C1.
Thai Curry and Coconut Butternut Squash Soup Adapted from Disney Family.com1 large butternut squash, about 2 pounds1 tbsp oil, I use grapeseed¼ cup onion, minced1 tbsp freshly grated ginger2 cloves garlic1-2 tsp Thai Red Curry paste, more if you like it hotter6 kaffir lime leaves, middle vein removed and torn into pieces4 cups chicken broth1 13-14 oz can unsweetened coconut milk1 tsp kosher salt2 tbsp freshly squeezed lime juiceToasted coconut for garnish (optional)
Preheat over to 400°F. 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 sauté 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 400°F for 2-3 minutes, or until golden brown.
Makes 9, 1 cup servings
Number of Servings: 9
Recipe submitted by SparkPeople user LISA1C1.
Nutritional Info 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
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