Thai Butternut Squash Soup
Ingredients
The soup
-
2
Tbsp
olive oil
-
1
medium
yellow onion, chopped
-
3
cloves
garlic, minced
-
1
Tbsp
peeled and minced ginger
-
1½
Tbsp
Thai red curry paste
-
5
cups
low-sodium chicken broth
-
1
(2½ lb)
butternut squash, peeled, seeded and diced
-
1
Tbsp
brown sugar
-
Salt
to taste
-
1
cup
coconut milk, divided
-
1
Tbsp
fresh lime juice
For serving
-
½
cup
chopped honey roasted or unsalted peanuts
-
¼
cup
chopped fresh cilantro
-
Red pepper flakes
optional
Instructions
- Heat olive oil in a large pot over medium heat and sauté onion for 5 minutes.
- Add garlic and ginger, sauté for 1 minute, then add Thai red curry paste and sauté for another minute.
- Stir in chicken broth while scraping the bottom of the pan.
- Add butternut squash and brown sugar, season with salt, and bring to a boil.
- Reduce heat to medium-low, cover, and simmer until squash is very soft, about 15-20 minutes.
- Stir in ⅔ cup of coconut milk and lime juice, then puree the soup with an immersion blender.
- Adjust seasoning with salt if needed, and serve warm topped with additional coconut milk, peanuts, cilantro, and optional red pepper flakes.
Nutrition Facts (estimated)
Servings
6
Calories
352
Total fat
21g
Total carbohydrates
36g
Total protein
7g
Sodium
76mg
Cholesterol
0mg
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