Thai Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Thai Butternut Squash Soup calories by ingredient
Introduction
This is an amazing soup with rich flavor as good as anything I have had in any Thai restuarant! Use precut squash to cut prep time. Easy & Delicious. Freezes great, too! This is an amazing soup with rich flavor as good as anything I have had in any Thai restuarant! Use precut squash to cut prep time. Easy & Delicious. Freezes great, too!Number of Servings: 6
Ingredients
-
1 medium onion, chopped
1/4 cup grated ginger root
3 cloves of minced garlic
1 Tbsp green or red curry paste (Thai Kitchen)
1 (14 oz) can Light Coconut Milk (Trader Joes)
4 cups chicken of vegetable broth
3 pounds (8 cups) butternut squash, cubes
3 Tbsp lime juice
1 tsp salt
1/3 cup scallions, sliced
Directions
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