Thai Me Up Butternut Squash Soup Recipe

Name: Thai Me Up Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons extra virgin olive oil; 2 garlic cloves, minced; 1 medium onion, diced small; 1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes; 2 medium carrots, peeled and chopped; 1 potato, Yukon gold or russet, cut into 1 inch cubes; 4 cups vegetable stock or fish stock (for the original Thai flavor); 1 cup canned coconut milk; Salt and pepper as needed; If stock appears too thick-light cream or half & half can be added as needed.

Servings: persons

2 Tablespoons extra virgin olive oil
2 garlic cloves, minced
1 medium onion, diced small
1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes
2 medium carrots, peeled and chopped
1 potato, Yukon gold or russet, cut into 1 inch cubes
4 cups vegetable stock or fish stock (for the original Thai flavor)
1 cup canned coconut milk
Salt and pepper as needed
If stock appears too thick-light cream or half & half can be added as needed.

1
1. In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes.
2
2. Add squash, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add the coconut milk.
3
3. Puree soup in a blender, working in batches so you don't overflow. Season with salt and pepper to taste. (or hot pepper flakes)
4
4. Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil.
5
For a more authentic Thai flavor-add (hot) chili peppers, boiled shrimp, and/or a cooked white fish such as flounder or tilapia.

415

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 Tablespoons extra virgin olive oil, 2 garlic cloves, minced, 1 medium onion, diced small, 1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes, and more.

Yes, Thai Me Up 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 Me Up Butternut Squash Soup

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