Thai Butternut Soup

Yield: 1 serving ( Serving Size: 41 )
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Ingredients

  • 1 tablespoon(s) Canola Oil
  • 1 cup(s) Onion Chopped
  • 2 1/2 teaspoon(s) Red Curry Paste
  • 1 1/2 teaspoon(s) Garlic Minced
  • 1 tablespoon(s) Ginger grated
  • 1 cup(s) Chicken Broth
  • 2 teaspoon(s) Brown Sugar
  • 3 cup(s) Butternut Squash Frozen or Fresh, cubed
  • 1 can(s) Light Coconut Milk
  • 1 1/2 teaspoon(s) Fish Sauce
  • 1/4 teaspoon(s) Salt

Preparation

  1. 1- Heat a medium sauce pan over medium heat.
  2. 2- Add swirl of oil to coat.
  3. 3- Add Onions and saute for 3 minutes till translucent.
  4. 4- Add Curry Paste, Garlic, Ginger and saute for 45 seconds, constantly.
  5. 5- Add Chicken Broth, Brown Sugar, Squash, Coconut Milk, Fish Sauce and Salt.
  6. 6- Bring to a boil.
  7. 7- Cover, reduce heat and simmer for 5 minutes.
  8. 8- Stir frequently.
  9. 9- With a stick blender, process until mixture is smooth.
  10. 10- Spoon into bowls and garnish with cilantro if desired.
July 2013

This recipe is a personal recipe added by moniitani and has not been tested or endorsed by MyRecipes.

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