Thai Butternut Squash Soup

Thai Butternut Squash Soup

Makes 6
Prep 20 m
Cook 27 m

Ingredients

Directions

  1. 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. 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. 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
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Printed from FamilyCircle.com 09/24/2018