ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Thai Butternut Soup

Thai Butternut Soup
Photo: Brian Woodcock; Styling: Cindy Barr
Yield

Serves 4

If you can't find frozen pureed squash, you can cook this soup with 4 cups cubed butternut squash. Just add 5 extra minutes to the cooking time in step 2.

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 8 wedges

Nutrition Information

  • calories 302
  • fat 15.2 g
  • satfat 5.7 g
  • monofat 5.3 g
  • polyfat 3.3 g
  • protein 9.5 g
  • carbohydrate 40.7 g
  • fiber 4.9 g
  • cholesterol 0.0 mg
  • iron 2.7 mg
  • sodium 591 mg
  • calcium 81 mg

How to Make It

  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.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.