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 yellow onion, chopped; 1 ½ teaspoons garlic, chopped; 1 ½ tablespoons fresh ginger, chopped; 2 carrots, chopped in food processor; 1 mango, peeled, seeded and chopped; 2 tablespoons canola 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; 2 teaspoons salt

Servings: persons

1 large butternut squash, peeled and cubed
1 yellow onion, chopped
1 ½ teaspoons garlic, chopped
1 ½ tablespoons fresh ginger, chopped
2 carrots, chopped in food processor
1 mango, peeled, seeded and chopped
2 tablespoons canola 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
2 teaspoons salt

1
Peel the squash, remove seeds and cut into large cubes together with the carrot.
2
Heat the oil and cook the onion with garlic and ginger until soft, but not browned.
3
Add the squash and carrots.
4
Place lemongrass in cheesecloth or use the kind in a plastic tube.
5
If neither fresh or tube available, use lemongrass powder.
6
Add lemongrass to pot.
7
Cover with vegetable stock, bring to boil and cook on low power until squash is tender.
8
When you turn it to low, add the mango and chilli pepper.
9
Add the coconut milk and curry powder.
10
Removed cheesecloth, if you used it, squeezing off the soup.
11
Cream using a food processor or a handheld blender until smooth.
12
***********ECW ONLY******************.
13
Small containers 8 oz Large containers 32 oz Freezer or refrigerate depending on how long until delivery date.
14
Servings are based on 8 0z serving.

350

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 13 ingredients. The key ingredients include: 1 large butternut squash, peeled and cubed, 1 yellow onion, chopped, 1 ½ teaspoons garlic, chopped, 1 ½ tablespoons 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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