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:

Quickview
613k Calories
13g Protein
41g Total Fat
59g Carbs
51% Health Score
Limit These
Calories
613k
31%

Fat
41g
64%

  Saturated Fat
30g
190%

Carbohydrates
59g
20%

  Sugar
13g
15%

Cholesterol
0.0mg
0%

Sodium
595mg
26%

Get Enough Of These
Protein
13g
28%

Vitamin A
24954IU
499%

Manganese
2mg
122%

Vitamin C
57mg
70%

Fiber
11g
45%

Potassium
1490mg
43%

Magnesium
170mg
43%

Vitamin B3
7mg
40%

Copper
0.79mg
39%

Phosphorus
358mg
36%

Selenium
23µg
33%

Iron
5mg
31%

Vitamin E
4mg
31%

Folate
121µg
30%

Vitamin B6
0.6mg
30%

Vitamin B1
0.42mg
28%

Calcium
170mg
17%

Vitamin B5
1mg
16%

Vitamin K
16µg
15%

Zinc
2mg
15%

Vitamin B2
0.14mg
8%

Vitamin B12
0.16µg
3%

covered percent of daily need
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