Soups & Stewscookingclassy4.9
Thai Butternut Squash Soup
A delicious way to use up seasonal butternut squash! This Thai inspired soup is brimming with flavor, it has a velvety creamy texture and it's super tasty when finished with crunchy peanuts and fresh cilantro.
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 20 min🔥 Cook: 35 min👤 Jaclyn📖 cookingclassy
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- pan
- blender
📝 Preparation Steps
1
Heat olive oil in a large pot over medium heat. Add onion and saute ⏱️ 5 minutes then add garlic and ginger and saute ⏱️ 1 minute.
olive oil2 Tbsp(full fat) coconut milk, (divided)1 cupgarlic, (minced (1 Tbsp))3 cloves
2
Add Thai red curry paste and saute 1 more minute. Stir in chicken broth, while scrapping bottom of pan.
3
Add squash and sugar and season with salt to taste.
Salt(full fat) coconut milk, (divided)1 cupcup chopped honey roasted or unsalted peanuts, (for serving)1/2
4
Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring occasionally until squash is very soft, about ⏱️ 15 - 20 minutes.
5
Stir in 2/3 cup coconut milk and lime juice. Puree soup with an immersion blender*. Season with more salt as needed.
(full fat) coconut milk, (divided)1 cupfresh lime juice1 TbspSaltcup chopped honey roasted or unsalted peanuts, (for serving)1/2
6
Serve warm topping each serving with additional coconut milk, peanuts, cilantro and red pepper flakes.
(full fat) coconut milk, (divided)1 cupRed pepper flakes, (for serving (optional))
Nutrition Facts
calories
352 kcal
fat Content
21 g
serving Size
1 serving
fiber Content
6 g
sugar Content
10 g
sodium Content
76 mg
protein Content
7 g
carbohydrate Content
36 g
saturated Fat Content
10 g
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