Thai Butternut Soup Recipe

Name: Thai Butternut Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon canola oil; 1 cup chopped onion; 2 1/2 teaspoons red curry paste; 1 1/2 teaspoons minced fresh garlic; 1 teaspoon minced fresh ginger; 1 cup fat-free, lower-sodium chicken broth; 2 teaspoons brown sugar; 2 (12-ounce) packages frozen pureed butternut squash; 1 (14-ounce) can light coconut milk; 1 1/2 teaspoons fish sauce; 1/4 teaspoon salt; 1/2 cup chopped unsalted, dry-roasted peanuts; 1/4 cup cilantro leaves; 1 lime, cut into 8 wedges

Servings: persons

1 teaspoon canola oil
1 cup chopped onion
2 1/2 teaspoons red curry paste
1 1/2 teaspoons minced fresh garlic
1 teaspoon minced fresh ginger
1 cup fat-free, lower-sodium chicken broth
2 teaspoons brown sugar
2 (12-ounce) packages frozen pureed butternut squash
1 (14-ounce) can light coconut milk
1 1/2 teaspoons fish sauce
1/4 teaspoon salt
1/2 cup chopped unsalted, dry-roasted peanuts
1/4 cup cilantro leaves
1 lime, cut into 8 wedges

1
Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; saute 3 minutes. Add curry paste, garlic, and ginger; saute 45 seconds, stirring constantly.
2
Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.
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635

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 14 ingredients. The key ingredients include: 1 teaspoon canola oil, 1 cup chopped onion, 2 1/2 teaspoons red curry paste, 1 1/2 teaspoons minced fresh garlic, and more.

Yes, Thai Butternut 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.

Thai Butternut Soup

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