Thai Butternut Squash Soup

Thai Butternut Squash Soup
Serves 4
Delicious, Thai inspired squash soup, delicately spiced with curry and lemongrass.
Print
Prep Time
50 min
Cook Time
20 min
Prep Time
50 min
Cook Time
20 min
1407 calories
110 g
0 g
112 g
24 g
90 g
2860 g
6414 g
13 g
0 g
14 g
Nutrition Facts
Serving Size
2860g
Servings
4
Amount Per Serving
Calories 1407
Calories from Fat 948
% Daily Value *
Total Fat 112g
173%
Saturated Fat 90g
448%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 11g
Cholesterol 0mg
0%
Sodium 6414mg
267%
Total Carbohydrates 110g
37%
Dietary Fiber 22g
87%
Sugars 13g
Protein 24g
Vitamin A
284%
Vitamin C
508%
Calcium
49%
Iron
124%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 acorn squash
  2. 1 butternut squash/pumpkin
  3. 1 onion/or 2 leeks rinsed and sliced
  4. 1 carrot
  5. 2 cloves garlic
  6. 2 tablespoons coconut oil
  7. 7 cups vegetable broth
  8. 1 ½ cup light coconut milk
  9. 2-3 teaspoon red curry paste (more if you like it spicy)
  10. 1/2 cup fresh cilantro
  11. 3 lime leaves-optional (or zest of one lime)
  12. 2 stalks lemon grass-optional (or juice of a lemon)
  13. ½ avocado-optional
  14. 1/2 to 1 teaspoon curry powder, as desired
  15. Salt and pepper to taste
  16. 1/4 avocado per serving, diced - optional
Instructions
  1. Wash squash; bake halved squashes at 350 for 45-50 minutes.
  2. While your squashes are baking, prep onion, carrots, garlic and cilantro.
  3. In a large pot, sauté onions/leek, carrot, and garlic in coconut oil.
  4. Add vegetable broth and coconut milk.
  5. Mix in red curry paste.
  6. Then add cooked and cubed squash.
  7. Simmer with lime leaves/lime zest and lemon grass for 20 minutes or more until carrots test done. Add fresh cilantro.
  8. 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.
  9. To serve, top with additional a few leaves of cilantro and diced avocado, if desired.
Notes
  1. Acorn squash can be very hard to cut - ask your produce man to halve it for you!
beta
calories
1407
fat
112g
protein
24g
carbs
110g
more
Kat Maeda https://katmaeda.com/

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4 Comments. Leave new

  • If it wasn’t tasty enough with the butternut squash, you added caramelized onions! I’m thinking some parmesan cheese on top next time would be yummy.
    Regards

    Ross Alisha

    Reply
  • have to make this soon! Looks Delish! But will you share where you got the bowl your using here??? I need this in my life! 🙂
    Regards Hannah Flack

    Reply
  • Hannah Flack
    May 30, 2020 3:34 am

    This is an excellent list! I will be making a lot of these 🙂 I’ve done some already! Homemade always tastes better.
    Regards Hannah Flack

    Reply

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