- 1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes
- 4 teaspoons canola oil, divided
- 3/4 teaspoon kosher salt, divided
- 1 cup chopped onion
- 3 cups no-salt-added chicken stock (such as Swanson)
- 4 teaspoons red curry paste
- 1 1/2 tablespoons fresh lime juice
- 1 (13.5-ounce) can light coconut milk
- 1/4 cup cilantro leaves
- 1/4 cup flaked unsweetened coconut, toasted
- 2 small Thai red chiles, thinly sliced
- calories 127
- fat 4.3 g
- satfat 1.8 g
- monofat 1.5 g
- polyfat 0.8 g
- protein 4 g
- carbohydrate 21 g
- fiber 3.7 g
- cholesterol 0.0 mg
- iron 1.4 mg
- sodium 284 mg
- calcium 83 mg
How to Make It
Preheat oven to 450°.
Line a rimmed baking sheet with parchment paper. Place squash in a bowl, and drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt, and toss. Bake at 450° for 35 minutes or until golden and tender.
Heat the remaining 1 teaspoon oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add squash mixture, stock, and curry paste. Sprinkle with the remaining 1/2 teaspoon salt, and bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in lime juice and coconut milk. Let stand for 15 minutes.
Place half of squash mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Divide the soup evenly among 8 bowls, and top evenly with cilantro, coconut, and chile slices.
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