Asian

Thai Butternut Squash Soup takes 15 minutes to prepare.

Thai Butternut Squash Soup takes 25 minutes to cook.

Thai Butternut Squash Soup makes 6 servings.

The ingredients for Thai Butternut Squash Soup are:

1 medium onion, chopped
1/4 cup grated ginger root
3 cloves of minced garlic
1 Tbsp green or red curry paste (Thai Kitchen)
1 (14 oz) can Light Coconut Milk (Trader Joes)
4 cups chicken of vegetable broth
3 pounds (8 cups) butternut squash, cubes
3 Tbsp lime juice
1 tsp salt
1/3 cup scallions, sliced

Here is how you make Thai Butternut Squash Soup:

1. Heat soup pot over medium heat, spray with oil and add onion and saute about 5 minutes. Add ginger and garlic and saute an additional 1 minute. Stir in curry paste and cook another minute. (add small amounts of broth as needed to keep from burning)2. Add Coconut milk and chicken broth, stir well to break up curry paste. Add squash and bring to a boil, then lower to a simmer, cover and cook 15-20 minutes or until squash is tender.3. Puree soup with an immersion belnder until smooth. (can also be added to blender in small batches) Stir in lime juice and salt. Serve with scallions on top.Serving Size:?6 (2 cup) servings

The nutritional information for Thai Butternut Squash Soup is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 184.9

• Total Fat: 4.4 g
• Cholesterol: 0.0 mg
• Sodium: 1,107.9 mg
• Total Carbs: 37.4 g
• Dietary Fiber: 9.6 g
• Protein: 3.9 g

Thai Butternut Squash Soup is Asian cuisine.

The dietary needs meet for Thai Butternut Squash Soup is Vegetarian