Appetizers / Soups / Salads

Thai coconut butternut squash soup takes 10 minutes to prepare.

Thai coconut butternut squash soup takes 30 minutes to cook.

Thai coconut butternut squash soup makes 4 servings.

The ingredients for Thai coconut butternut squash soup are:

6.0 tsp Red currry paste (AROY-D)
4.0 cup, cubes Butternut Squash
1.0 medium (2-1/2" dia) Onions, raw
2.0 clove Garlic
2.0 cup Chicken stock, home-prepared
15.0 oz Thai Kitchen Light Coconut Milk
1.0 tsp Salt
1.0 tsp Pepper, black
1.0 tbsp Coconut Oil

Here is how you make Thai coconut butternut squash soup:

Heat oil in large pot. Saute onions and garlic until translucent. Add curry paste and ginger, and saute for 3 min. Add squash and broth and bring to a boil. Reduce heat and simmer for 20 min. Blend all ingredients, then add coconut milk. For slow cooker, add all ingredients but coconut milk and cook on high, 3-4 hours, or low 810 hours, blend ingredients and add coconut milk.Serving Size: 4 large bowlsNumber of Servings: 4.0Recipe submitted by SparkPeople user TACKLEGIRL.

The nutritional information for Thai coconut butternut squash soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 260.4

• Total Fat: 12.6 g
• Cholesterol: 3.6 mg
• Sodium: 1,228.3 mg
• Total Carbs: 32.3 g
• Dietary Fiber: 6.7 g
• Protein: 5.7 g