Thai Butternut Squash Soup
Thai Butternut Squash Soup might be just the Asian recipe you are searching for. This dairy free and lacto ovo vegetarian recipe serves 6 and costs $2.48 per serving. One portion of this dish contains around 14g of protein, 41g of fat, and a total of 614 calories. If you have olive oil, canned coconut milk, unsalted peanuts, and a few other ingredients on hand, you can make it. It works well as an affordable main course. Several people made this recipe, and 1055 would say it hit the spot. It is perfect for Autumn. It is brought to you by Taste and Tell Blog. From preparation to the plate, this recipe takes approximately 50 minutes. Overall, this recipe earns an amazing spoonacular score of 99%. Similar recipes include Thai Butternut Squash Soup, Thai Style Butternut Squash Soup, and Thai Curried Butternut Squash Soup.
Servings: 6
Preparation duration: 20 minutes
Cooking duration: 30 minutes
Ingredients:
1 3-pound butternut squash soup, peeled, seeded and cut into 1 inch cubes
1 to 2 (14.5 oz) cans coconut milk
1 1-2 inch piece fresh ginger, peeled and grated
2 cloves garlic, minced
1 lime, juiced
4 cups low-sodium chicken broth
1 tablespoon olive oil
2 tablespoons red curry paste
1 teaspoon salt
1/3 cup sliced scallions
1 medium sweet onion, chopped
1/3 cup unsalted peanuts, chopped
3 whole wheat pitas or flabreads, halved
Equipment:
pot
immersion blender
food processor
blender
Cooking instruction summary:
In a large pot, heat the oil. Cook the onion until soft. Add in the ginger and garlic and cook for 1 minute. Add in the curry paste and stir, cooking one more minute. Add in the coconut milk, chicken broth, and squash. Bring to a boil then reduce to a simmer. Cook for 15-20 minutes, until the squash is tender. Puree the soup with an immersion blender, or working in batches in a food processor or blender. Stir in lime juice and salt. Serve topped with peanuts and scallions with the bread on the side.----------------------------------adapted from Family Cirlce
Step by step:
1. In a large pot, heat the oil. Cook the onion until soft.
2. Add in the ginger and garlic and cook for 1 minute.
3. Add in the curry paste and stir, cooking one more minute.
4. Add in the coconut milk, chicken broth, and squash. Bring to a boil then reduce to a simmer. Cook for 15-20 minutes, until the squash is tender. Puree the soup with an immersion blender, or working in batches in a food processor or blender. Stir in lime juice and salt.
5. Serve topped with peanuts and scallions with the bread on the side.----------------------------------adapted from Family Cirlce
Nutrition Information:
covered percent of daily need
