Thai Butternut Squash Soup
Make this meal vegetarian and substitute vegetable broth for the chicken. Just dont use waterbroth or stock adds another layer of flavor and is worth the extra 2 bucks.
Makes
6
Prep
20
m
Cook
27
m
Ingredients
Directions
- 1 of 3 Heat oil in a large, lidded pot over medium heat. Add onion and saute until softened, about 5 minutes. Add ginger and garlic and cook 1 minute. Stir in curry paste and cook another minute.
- 2 of 3 Pour in coconut milk and chicken broth; stir well to break up the curry paste. Add squash, bring to a boil and then lower to a simmer. Cover partially and cook 15 to 20 minutes or until squash is tender.
- 3 of 3 Puree soup with an immersion blender until smooth. Stir in lime juice and salt. Serve with peanuts, scallions and bread.
Nutrition Information for Thai Butternut Squash Soup
Servings Per Recipe: 6
Per Serving: 9 g fiber, 14 g sat. fat, 22 g Fat, total, 54 g carb., 10 g pro., 0 mg chol., 420 kcal cal., 947 mg sodium
Servings Per Recipe: 6
Per Serving: 9 g fiber, 14 g sat. fat, 22 g Fat, total, 54 g carb., 10 g pro., 0 mg chol., 420 kcal cal., 947 mg sodium
