Thai style Butternut Squash soup
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 198.5
- Total Fat: 10.7 g
- Cholesterol: 2.7 mg
- Sodium: 1,010.6 mg
- Total Carbs: 25.6 g
- Dietary Fiber: 6.4 g
- Protein: 4.4 g
View full nutritional breakdown of Thai style Butternut Squash soup calories by ingredient
Submitted by: K__DUB
Add some grilled shrimp or chicken and some udon noodles for a quick and easy Thai style dinner! This is a super easy pureed butternut squash soup for those who are a bit bored with the usual butternut squash and sage combination. I use a 5.75 oz. can of full fat coconut milk -- I really prefer the intense flavor it gives the final soup. If you really want to eliminate that, feel free to substitute light coconut milk -- but I would garnish with some coconut flakes instead of the basil leaves.
Add some grilled shrimp or chicken and some udon noodles for a quick and easy Thai style dinner!
Introduction
This is a super easy pureed butternut squash soup for those who are a bit bored with the usual butternut squash and sage combination. I use a 5.75 oz. can of full fat coconut milk -- I really prefer the intense flavor it gives the final soup. If you really want to eliminate that, feel free to substitute light coconut milk -- but I would garnish with some coconut flakes instead of the basil leaves.Add some grilled shrimp or chicken and some udon noodles for a quick and easy Thai style dinner! This is a super easy pureed butternut squash soup for those who are a bit bored with the usual butternut squash and sage combination. I use a 5.75 oz. can of full fat coconut milk -- I really prefer the intense flavor it gives the final soup. If you really want to eliminate that, feel free to substitute light coconut milk -- but I would garnish with some coconut flakes instead of the basil leaves.
Add some grilled shrimp or chicken and some udon noodles for a quick and easy Thai style dinner!
Number of Servings: 4
Ingredients
-
Onions, raw, 1 small diced
Garlic, 2 cloves
Butter, salted, 1 pat
Sea or Kosher Salt, 1 generous pinch
Red Curry Paste, 2 tsp (more if you like it hot)
Butternut Squash, 1 medium, diced
Coconut Milk, 1 small can or 1 large can of light coconut milk
1-2 cups low sodium chicken broth
Basil, 4 leaves
Directions
Makes 4-6 2 cup servings, depending on the size of the squash you choose. You can make it even easier by buying a container of already diced fresh squash at the grocery store.
Saute the onion and garlic with the butter and salt over low to medium heat in a large pot. When the onions are fairly soft, add the curry paste and cook for a minute more. Add the squash and saute a few minutes, then add 1 cup of the chicken broth and cover. Turn the heat up to medium high and boil until the squash is cooked through, about 10-15 minutes.
Add the coconut milk and puree the soup, either with a stick blender or in small batches in a standard blender. Add the rest of the chicken broth as needed if soup is too thick.
Garnish with a whole basil leaf.
Number of Servings: 4
Recipe submitted by SparkPeople user K__DUB.
Saute the onion and garlic with the butter and salt over low to medium heat in a large pot. When the onions are fairly soft, add the curry paste and cook for a minute more. Add the squash and saute a few minutes, then add 1 cup of the chicken broth and cover. Turn the heat up to medium high and boil until the squash is cooked through, about 10-15 minutes.
Add the coconut milk and puree the soup, either with a stick blender or in small batches in a standard blender. Add the rest of the chicken broth as needed if soup is too thick.
Garnish with a whole basil leaf.
Number of Servings: 4
Recipe submitted by SparkPeople user K__DUB.
