How To Make Thai Squash Soup
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Serves:
Ingredients
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tbsp of Thai red curry paste
- 1 can (14 oz) of coconut milk
- 4 cups of vegetable broth
- 1 tbsp of fish sauce
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Salt and pepper to taste
Instructions
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In a large pot, heat some oil over medium heat. Add the onion and garlic, and cook until softened.
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Add the Thai red curry paste and stir for a minute to release its flavors.
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Add the butternut squash cubes and stir to coat them with the curry paste.
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Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat and let simmer for 20 minutes, or until the squash is tender.
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Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.
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Stir in the fish sauce and lime juice. Season with salt and pepper to taste.
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Serve the soup hot, garnished with fresh cilantro.
Nutrition
- Calories : 280kcal
- Total Fat : 18g
- Saturated Fat : 15g
- Sodium : 810mg
- Total Carbohydrates : 29g
- Dietary Fiber : 4g
- Sugar : 9g
- Protein : 3g
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