Thai Butternut-Lime Soup With Coconut Milk Recipe

Name: Thai Butternut-Lime Soup With Coconut Milk
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-pounds butternut squash; 2 tablespoons olive or peanut oil; 2 jalepeno chilies, stemmed, seeded and minced; 2 large garlic cloves, peeled and minced; 2 kaffir-lime leaves (available in Asian markets) or 1 TBL lime zest; 3-inches lemongrass, from the base of the stem, tough outer sheaves removed, minced very fine; 1 14-ounce can unsweetened coconut milk; 1 can vegetable broth (to thin soup if too thick); 2 tablespoons sugar, or more to taste; salt and pepper

Servings: persons

2-pounds butternut squash
2 tablespoons olive or peanut oil
2 jalepeno chilies, stemmed, seeded and minced
2 large garlic cloves, peeled and minced
2 kaffir-lime leaves (available in Asian markets) or 1 TBL lime zest
3-inches lemongrass, from the base of the stem, tough outer sheaves removed, minced very fine
1 14-ounce can unsweetened coconut milk
1 can vegetable broth (to thin soup if too thick)
2 tablespoons sugar, or more to taste
salt and pepper

1
Preheat oven to 350 degrees. Cut squash vertically from end-to-end. Remove seeds. Roast squash cut-side down on parchment-lined baking sheet for 40 minutes or until very soft. Cool squash. Scoop squash from skin and reserve. Discard skin.
2
In large stockpot heat oil. Add chilies, garlic, lime leaves, lemongrash and squash pulp. Stirring occasionally, saute until heated through. Add coconut milk. Simmer 15 minutes to combine flavors. Remove lime leaves. With a handheld blender, puree soup to a smooth, creamy consistency. Stir in sugar by tablespoons to taste. Correct seasoning with salt and pepper. If soup is too thick, thin with vegetable broth. Garnish and serve.

563

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 10 ingredients. The key ingredients include: 2-pounds butternut squash, 2 tablespoons olive or peanut oil, 2 jalepeno chilies, stemmed, seeded and minced, 2 large garlic cloves, peeled and minced, and more.

Yes, Thai Butternut-Lime Soup With Coconut Milk 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.

Thai Butternut-Lime Soup With Coconut Milk

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