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5
from 1 vote
Thai Butternut Squash Soup
Thai butternut squash soup with squash, carrots, sweet potatoes, and onions blended for a smooth and creamy texture.
Prep Time
25
minutes
mins
Cook Time
30
minutes
mins
Total Time
55
minutes
mins
Course:
Main Course, Soup
Cuisine:
Thai
Servings:
8
people
Calories:
294
kcal
Author:
Lauren Allen
Ingredients
3
Tablespoons
olive oil
1
sweet onion
, diced
1/4
cup
red curry paste
1/4
teaspoon
crushed red pepper flakes
1
Tablespoon
freshly grated ginger
8
cloves
garlic
, minced
3
cups
butternut squashes
(uncooked), peeled, cut into 1”cubes,
1
large
sweet potato
, peeled, cut into 1”cubes
3
medium
carrots
, peeled and chopped
4
cups
vegetable stock
1
teaspoon
salt
1/2
teaspoon
freshly ground black pepper
14
ounce can
canned unsweetened coconut milk
1
Tablespoon
dried basil
Garnish
1
cup
roasted peanuts
, for garnish
fresh lime juice
fresh cilantro
Instructions
Add olive oil to a large soup pot over medium heat. Once oil is hot, add onions and sauté until tender, about 3-5 minutes.
Add red curry paste, red pepper flakes, ginger and garlic; Stir and saute for 2-3 minutes.
Add squash, sweet potatoes, carrots and chicken stock. Season with salt and pepper. Bring to a boil, cover, then reduce heat to medium.
Simmer for 15-20 minutes or until vegetables are soft.
Remove from heat. Get out a second pot (large enough to hold soup). Spoon half of the vegetable mixture into a blender and puree until smooth.
Transfer to the clean pot. Repeat with remaining soup.
Stir in coconut milk and basil to the soup and cook until warmed through. Serve garnished with lime juice, cilantro and roasted peanuts.
Notes
To make prep really easy you can chop the vegetables ahead of time or buy pre-cut butternut squash!
Adapted from
Carlsbad Cravings
Nutrition
Calories:
294
kcal
|
Carbohydrates:
18
g
|
Protein:
6
g
|
Fat:
14
g
|
Saturated Fat:
2
g
|
Sodium:
863
mg
|
Potassium:
474
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
10855
IU
|
Vitamin C:
15.9
mg
|
Calcium:
86
mg
|
Iron:
1.7
mg