Thai Butternut Squash Soup (Cooking Light - March 2013)

Photo by Kimberly D.
Adapted from myrecipes.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Adapted from myrecipes.com

Ingredients

  • 1

    teaspoon canola oil

  • 1

    cup chopped onion

  • 2 1/2

    teaspoons red curry paste

  • 1 1/2

    teaspoons minced fresh garlic

  • 1

    teaspoon minced fresh ginger

  • 1

    cup fat-free, lower-sodium chicken broth

  • 2

    teaspoons brown sugar

  • 2

    (12-ounce) packages frozen pureed butternut squash

  • 1

    (14-ounce) can light coconut milk

  • 1 1/2

    teaspoons fish sauce

  • 1/4

    teaspoon salt

  • 1/2

    cup chopped unsalted, dry-roasted peanuts

  • 1/4

    cup cilantro leaves

  • 1

    lime, cut into

Directions

1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly. 2. Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.

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