Thai Butternut Coconut Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Thai Butternut Coconut Soup calories by ingredient
Introduction
Asian influenced Butternut Soup Asian influenced Butternut SoupNumber of Servings: 8
Ingredients
-
4 lb butternut, cooked, peeled
3 med sized carrots, cut
1 medium sized onion, cut
1 tablespoon of minced garlic
3 cans Chicken Broth
1 can Coconut Milk
1 tablespoon of massaman thai curry paste
1 - 2 tablespoons of Sweet Chili sauce
1 tablespoon of Thai Fried Onion flakes
1 tablespoon of Thai Fried Garlice flakes
Kosher Salt (to taste)
Black pepper (to taste)
Directions
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.