Thai Butternut Squash Soup
Recipe from Family Circle

Spicy, warm, and delicious, this butternut squash soup recipe includes a Thai twist with the added flavors of curry and coconut milk.



by 13  people


add your rating
add a comment
 
savings in
 
Ingredients
  • see savings
    On Sale
    1   tablespoon 
    olive oil
  • see savings
    On Sale
    1   
    medium sweet onion, chopped
  • see savings
    On Sale
    1   piece 
    fresh ginger (1 to 2 inches), peeled and grated
  • see savings
    On Sale
    2   
    cloves garlic, minced
  • see savings
    On Sale
    1   tablespoon 
    red curry paste (such as Thai Kitchen)
  • see savings
    On Sale
    1   can 
    (14.5 ounces) coconut milk
  • see savings
    On Sale
    4   cups 
    low-sodium chicken broth
  • see savings
    On Sale
    3   pounds 
    butternut squash, peeled, seeded and cut into 1-inch cubes
  • see savings
    On Sale
    1   
    lime, juiced (about 3 tablespoons)
  • see savings
    On Sale
    1   teaspoon 
    salt
  • see savings
    On Sale
    1/3  cup 
    unsalted peanuts, chopped
  • see savings
    On Sale
    1/3  cup 
    sliced scallions
  • see savings
    On Sale
    3   
    whole wheat pitas or flatbreads, halved

Directions
1.
Heat oil in a large, lidded pot over medium heat. Add onion and saute until softened, about 5 minutes. Add ginger and garlic and cook 1 minute. Stir in curry paste and cook another minute.
2.
Pour in coconut milk and chicken broth; stir well to break up the curry paste. Add squash, bring to a boil and then lower to a simmer. Cover partially and cook 15 to 20 minutes or until squash is tender.
3.
Puree soup with an immersion blender until smooth. Stir in lime juice and salt. Serve with peanuts, scallions and bread.
Tip
  • Homemade soup is generally inexpensive-even more so if you make your own stock. Its also a good way to use leftovers, such as roasted chicken, salad extras or precooked pasta and rice. Dive into your pantry: Chances are theres a can of beans, tomatoes or something else that would be well-suited for a soup. Dont be afraid to experiment-flavors often meld as ingredients simmer together.
Nutrition information
Per Serving: cal. (kcal) 420, Fat, total (g) 22, sat. fat (g) 14, carb. (g) 54, fiber (g) 9, pro. (g) 10, sodium (mg) 947, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Butternut Squash Lasagna: A Healthy Twist on a Family Favorite
...: lasagna. This butternut squash lasagna recipe caught my eye; its dual wholesomeness and decadence an ideal... comfort in the depths of winter. It represents the season especially well, considering butternut squash... and roasted butternut squash provide more than ample flavor. Plus, the noodles will have those cute ruffles... read more...
Better Than Takeout: Thai Favorites to Make at Home
.... Thai Coconut Shrimp Soup Curry, garlic and ginger give this soup just a touch of heat and a lot... the noodles cold the day after. Tom Yum Soup with Pineapple Though this classic Thai soup requires some...Sometimes it's sweet, sometimes it's savory, and usually, it's spicy. Thai food offers many flavor... read more...
Fresh and Flavorful Thai Steak Salad with Noodles
...Thai Steak Salad is one of my favorite summer dishes when I'm in the mood for Asian cuisine. It... sustenance, I made a side of vermicelli noodles to go with it. Click here for our thai steak salad recipe I... ingredient in Asian cooking that brings out the complex umami flavors and tang that you find in pad thai... read more...
how tos
Food Blogs We Love
see more blogs

shop our favorite products