Soup Thai Curry And Coconut Butternut Squash Soup Recipe

Name: Soup Thai Curry And Coconut Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash (about 2 pounds); 1 tablespoon oil; 1/4 cup onion, minced; 1 tablespoon freshly grated ginger; 2 garlic cloves; 1 -2 teaspoon Thai red curry paste, more if you like it hotter; 6 fresh lime leaves, middle vein removed and torn into pieces; 4 cups chicken broth; unsweetened coconut milk; 1 teaspoon kosher salt; 2 tablespoons freshly squeezed lime juice; toasted coconut (to garnish)

Servings: persons

1 large butternut squash (about 2 pounds)
1 tablespoon oil
1/4 cup onion, minced
1 tablespoon freshly grated ginger
2 garlic cloves
1 -2 teaspoon Thai red curry paste, more if you like it hotter
6 fresh lime leaves, middle vein removed and torn into pieces
4 cups chicken broth
unsweetened coconut milk
1 teaspoon kosher salt
2 tablespoons freshly squeezed lime juice
toasted coconut (to garnish)

1
Preheat over to 400u00b0F Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.
2
In an heavy bottomed pot, heat the oil over medium heat. Add the onion, ginger and garlic and saute until softened, about 3 minutes. Add the curry paste and cook for a few more minutes. The curry will start to give off a wonderful aroma. Stir in the chicken broth, coconut milk, salt, squash and shredded lime leaves. Simmer for 15 minutes. Remove from heat and stir in the lime juice. Puree soup with a hand mixer or in a blender. Serve garnished with unsweetened coconut toasted at 400u00b0F for 2-3 minutes, or until golden brown.

739

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large butternut squash (about 2 pounds), 1 tablespoon oil, 1/4 cup onion, minced, 1 tablespoon freshly grated ginger, and more.

Yes, Soup Thai Curry And Coconut Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Soup Thai Curry And Coconut Butternut Squash Soup

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