Thai Butternut Squash Soup
Thai Butternut Squash Soup is the combination of delicious, seasonal butternut squash, along with the amazing flavors of fresh ginger, Thai curry paste and coconut milk.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup (128 grams) onion chopped
- 1 garlic clove peeled and finely chopped
- 1 tablespoon fresh ginger grated
- 1 ½ tablespoons red Thai curry paste
- 1 ¾ cups (397 grams) unsweetened coconut milk
- 1 cup (236 ml) vegetable stock/broth
- 3 pounds (1.3 kg) butternut squash peeled and cut into small chunks
- ½ teaspoon salt
- ¼ teaspoon pepper
- Parsley for garnish
Instructions
This recipe yields 7 cups, 1¾ quarts, 3 ½ pints
- To a heavy soup pan or Dutch oven add the olive oil and butter over medium heat.
- Add the onion to the pan and cook, stirring occasionally until softened, about 5 minutes. Add the garlic and ginger, stir and cook for 1 minute. Stir in the red curry paste, coconut milk, vegetable stock, butternut squash salt and pepper.
- Bring to a simmer, cover and cook for 10 minutes until the squash is tender.
- Use an immersion blender and blend until smooth or add the soup to a blender and blend in batches. Taste for seasoning and add if needed.
- Serve immediately garnished with parsley.
Video
Notes
Nutrition
Serving: 1 | Calories: 248kcal | Carbohydrates: 44g | Protein: 5g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Cholesterol: 8mg | Sodium: 584mg | Fiber: 12g | Sugar: 10g