Thai Butternut Soup

Thai Butternut Soup Recipe
Photo: Brian Woodcock; Styling: Cindy Barr
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.

Yield:

Serves 4

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

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.

Ivy Manning,

Cooking Light

March 2013
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