Appetizers / Soups / Salads

Thai Curry Butternut Squash Soup takes several minutes to prepare.

Thai Curry Butternut Squash Soup takes several minutes to cook.

Thai Curry Butternut Squash Soup makes 6 servings.

The ingredients for Thai Curry Butternut Squash Soup are:

1.7 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
8 cup, cubes Butternut Squash
1 medium (2-1/2" dia) Onions, raw
4 cup (8 fl oz) Chicken Broth
3 serving AROY-D Thai red curry paste - 1 tbsp (by JEEPEEJ)

Here is how you make Thai Curry Butternut Squash Soup:

Put all ingredients except coconut milk and curry paste in a slow cooker and cook on high for 4-6hours or low for 7-8. Puree in cooker, add paste, milk and salt and cook for 30 more minutesServing Size: 1.5cupsNumber of Servings: 6Recipe submitted by SparkPeople user GOTTADOIT2014.

The nutritional information for Thai Curry Butternut Squash Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 250.7

• Total Fat: 12.9 g
• Cholesterol: 3.3 mg
• Sodium: 1,014.7 mg
• Total Carbs: 34.5 g
• Dietary Fiber: 9.1 g
• Protein: 4.1 g