Thai Winter Squash Soup Recipe

Name: Thai Winter Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable oil; 1 Onion; 3 cloves Garlic; 2 thumb sized pieces of Ginger; 1 butternut Squash; 1 qt chicken or vegetable stock; 3 TB Fish sauce; 2.5 TB brown sugar (or maple syrup, or maple sugar); 2 TB Lime juice; 1 can coconut milk; 1/8 tsp crushed red pepper

Servings: persons

Vegetable oil
1 Onion
3 cloves Garlic
2 thumb sized pieces of Ginger
1 butternut Squash
1 qt chicken or vegetable stock
3 TB Fish sauce
2.5 TB brown sugar (or maple syrup, or maple sugar)
2 TB Lime juice
1 can coconut milk
1/8 tsp crushed red pepper

1
Puree the onion, garlic and ginger in a food processor.
2
Put a small amount of oil in a sauce pan over medium heat.
3
Add the onion, garlic, and ginger and stir for 1-2 minutes until fragrant.
4
Then add the pumpkin puree, stock, fish sauce, brown sugar or maple
5
syrup, lime juice, and crushed red pepper and simmer gently
6
for 10 minutes. Before serving, add the coconut milk.
7
Taste the soup. You may want to add a fresh splash of lime
8
just before serving.

587

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 11 ingredients. The key ingredients include: Vegetable oil, 1 Onion, 3 cloves Garlic, 2 thumb sized pieces of Ginger, and more.

Yes, Thai Winter 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 Winter Squash Soup

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