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.

Thai Butternut Squash Soup

by 13  people

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  • 1   tablespoon 
    olive oil
  • 1   
    medium sweet onion, chopped
  • 1   piece 
    fresh ginger (1 to 2 inches), peeled and grated
  • 2   
    cloves garlic, minced
  • 1   tablespoon 
    red curry paste (such as Thai Kitchen)
  • 1   can 
    (14.5 ounces) coconut milk
  • 4   cups 
    low-sodium chicken broth
  • 3   pounds 
    butternut squash, peeled, seeded and cut into 1-inch cubes
  • 1   
    lime, juiced (about 3 tablespoons)
  • 1   teaspoon 
  • 1/3  cup 
    unsalted peanuts, chopped
  • 1/3  cup 
    sliced scallions
  • 3   
    whole wheat pitas or flatbreads, halved
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.
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.
Puree soup with an immersion blender until smooth. Stir in lime juice and salt. Serve with peanuts, scallions and bread.
  • 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
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