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Photo: Brian Woodcock; Styling: Cindy Barr Photo by: Photo: Brian Woodcock; Styling: Cindy Barr

Thai Butternut Soup

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.

Cooking Light MARCH 2013

  • Yield: Serves 4

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.

Nutritional Information

Amount per serving
  • Calories: 302
  • Fat: 15.2g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 5.3g
  • Polyunsaturated fat: 3.3g
  • Protein: 9.5g
  • Carbohydrate: 40.7g
  • Fiber: 4.9g
  • Cholesterol: 0.0mg
  • Iron: 2.7mg
  • Sodium: 591mg
  • Calcium: 81mg
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Thai Butternut Soup recipe

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