Thai Butternut Squash Soup Recipe

Name: Thai Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large butternut squash, peeled and cubed; 1 onion, chopped; 2 garlic cloves, chopped; 1 -2 tablespoon fresh ginger, chopped; 2 carrots, peeled and cubed; 1 mango (optional); 2 tablespoons oil; 4 cups vegetable stock; 1 (13 ounce) can coconut milk; 2 teaspoons curry powder; 2 stalks lemongrass, cut into large chunks; 1 chili pepper, chopped; salt; sugar

Servings: persons

1 large butternut squash, peeled and cubed
1 onion, chopped
2 garlic cloves, chopped
1 -2 tablespoon fresh ginger, chopped
2 carrots, peeled and cubed
1 mango (optional)
2 tablespoons oil
4 cups vegetable stock
1 (13 ounce) can coconut milk
2 teaspoons curry powder
2 stalks lemongrass, cut into large chunks
1 chili pepper, chopped
salt
sugar

1
Peel the squash, remove seeds and cut into large cubes together with the carrot.
2
Heat the oil and cook the onione with garlic and ginger until soft, but not browned.
3
Add the squash, carrots and lemongrass, just cover with vegetable stock, bring to boil and cook on low power until squash is tender. Add the mango and chilli sometime during the cooking.
4
Add the coconut milk and curry powder, cream using a food processor or a handheld blender until smooth. Take out any stubborn lemongrass pieces ;).
5
Heat again and season to taste.

437

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 large butternut squash, peeled and cubed, 1 onion, chopped, 2 garlic cloves, chopped, 1 -2 tablespoon fresh ginger, chopped, and more.

Yes, Thai 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.

Thai Butternut Squash Soup

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