Thai Butternut Squash Soup
Delicious, Thai inspired squash soup, delicately spiced with curry and lemongrass.
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Amount Per Serving
Calories from Fat 237
% Daily Value *
Total Fat 28g
Saturated Fat 22g
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrates 28g
Dietary Fiber 5g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 1 acorn squash
- 1 butternut squash/pumpkin
- 1 onion/or 2 leeks rinsed and sliced
- 1 carrot
- 2 cloves garlic
- 2 tablespoons coconut oil
- 7 cups vegetable broth
- 1 ½ cup light coconut milk
- 2-3 teaspoon red curry paste (more if you like it spicy)
- 1/2 cup fresh cilantro
- 3 lime leaves-optional (or zest of one lime)
- 2 stalks lemon grass-optional (or juice of a lemon)
- ½ avocado-optional
- 1/2 to 1 teaspoon curry powder, as desired
- Salt and pepper to taste
- 1/4 avocado per serving, diced - optional
- Wash squash; bake halved squashes at 350 for 45-50 minutes.
- While your squashes are baking, prep onion, carrots, garlic and cilantro.
- In a large pot, sauté onions/leek, carrot, and garlic in coconut oil.
- Add vegetable broth and coconut milk.
- Mix in red curry paste.
- Then add cooked and cubed squash.
- Simmer with lime leaves/lime zest and lemon grass for 20 minutes or more until carrots test done. Add fresh cilantro.
- With immersion blender and puree soup, leaving some chunks of squash if desired. Season to taste as desired with salt, pepper, and curry. Add a squeeze of fresh lemon or lime juice if desired.
- To serve, top with additional a few leaves of cilantro and diced avocado, if desired.
- Acorn squash can be very hard to cut - ask your produce man to halve it for you!
Kat Maeda http://katmaeda.com/