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Thai Butternut Squash Soup

Prep time 20 mins
Cook time 30 mins
Yield Serves: 8
Holly Nethery, 34, Wake Forest, N.C."My husband and I are making an effort to eat better, and this tasty dish fits in with our lifestyle."


  • 3 tablespoons olive oil
  • 1/2 white onion, chopped
  • 2 ribs celery, chopped
  • 3 small carrots, chopped
  • Salt and pepper
  • 2 teaspoons ground ginger
  • 1 teaspoon curry powder
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon dried thyme
  • 1 butternut squash (about 2 1/2 lb.), peeled, seeded and cut into 3/4-inch chunks
  • 2 Yukon gold potatoes, peeled and cut into 3/4-inch chunks
  • 3 1/2 cups low-sodium chicken broth
  • 1 13.5-oz. can coconut milk
  • Chopped cilantro, optional

Nutrition Information

  • calories 273
  • fat 18 g
  • satfat 11 g
  • protein 6 g
  • carbohydrate 29 g
  • fiber 4 g
  • cholesterol 0.0 mg
  • sodium 419 mg

How to Make It

  1. In a Dutch oven, warm oil over medium heat. Add onion, celery and carrots, season with salt and pepper and cook, stirring occasionally, until softened, about 8 minutes.

  2. Add spices and thyme; sauté 30 seconds. Stir in squash, potatoes, broth and coconut milk; bring to a boil over high heat. Reduce heat to medium-low; simmer until squash and potatoes are tender, approximately 15 minutes. Remove from heat; cool slightly. Puree in batches in a blender; rewarm as needed. Garnish with cilantro, if desired.