How To Make Thai Butternut Squash Soup
Put an Asian twist on hearty butternut squash soup by using Thai red curry paste and coconut milk. This creamy soup is full of flavor and peanut-topped!
Heat olive oil in a large pot over medium heat. Add onion and saute for 5 minutes then add garlic and ginger and saute for 1 minute.
Add Thai red curry paste and saute for 1 more minute. Stir in chicken broth, while scrapping bottom of pan.
Add squash and sugar and season with salt to taste.
Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring occasionally for about 15 to 20 minutes, until squash is very soft.
Stir in ⅔ cup of coconut milk and lime juice. Puree soup with an immersion blender. Season with more salt as needed.
Serve warm topping each serving with additional coconut milk, peanuts, cilantro, and red pepper flakes. Enjoy!
- The soup can also be pureed in batches in a blender, filling it no more than half full and covering blender with lid and removing lids center insert and covering with a folded kitchen towel.
- Calories: 498.03kcal
- Fat: 22.61g
- Saturated Fat: 9.65g
- Monounsaturated Fat: 8.37g
- Polyunsaturated Fat: 3.30g
- Carbohydrates: 69.86g
- Fiber: 11.29g
- Sugar: 16.19g
- Protein: 14.87g
- Cholesterol: 7.47mg
- Sodium: 1742.57mg
- Calcium: 262.47mg
- Potassium: 2089.17mg
- Iron: 5.86mg
- Vitamin A: 2430.68µg
- Vitamin C: 101.16mg
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