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    You are in: Home / Recipes / Autumn Gold Butternut Squash Soup - With Thai Inspired Flavors Recipe
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    Autumn Gold Butternut Squash Soup - With Thai Inspired Flavors

    Autumn Gold Butternut Squash Soup - With Thai Inspired Flavors. Photo by dianegrapegrower

    1/1 Photo of Autumn Gold Butternut Squash Soup - With Thai Inspired Flavors

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    BecR's Note:

    A beautiful golden-hued butternut squash soup, with a delightful Thai accent! Delicious! The perfect first course for an autumnal meal, or serve as a light main course with a tossed salad and crusty bread. Feel free to adjust seasonings to your tastes. Recipe is an adapted one from Whole Foods Market.

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    1. 1
      Heat olive oil in a large soup pot. Add carrot, celery and onion, and stir in the curry paste and the chopped ginger. Cook until vegetables are tender and ginger is aromatic, 3 to 4 minutes.
    2. 2
      Add butternut squash, stirring to combine. Bring to a boil (add a little chicken broth if necessary), then reduce heat and simmer until squash is fork-tender, about 30 minutes. Stir in chicken broth and light or regular coconut milk. Season with salt and pepper; taste and adjust seasonings, if necessary.
    3. 3
      Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
    4. 4
      Garnish each serving with 1 or 2 pappadums, a tablespoon toasted coconut flakes and a tablespoon chopped fresh cilantro. A squeeze of fresh lime juice is also good. Enjoy!

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    Ratings & Reviews:

    • on December 14, 2009


      Very nice! We loved this soup. I think it's very dependent on your choice of curry paste - we used golden curry, which is fairly mild. So needed to "punch" it up a bit with a little chili paste. Looking forward to having some more for lunch tomorrow! Thanks for sharing.

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    • on November 18, 2009


      This was the first soup I've ever made from scratch! I always thought you would need a food processor to make it but a blender works just fine. For this recipe I used yellow curry paste to make it mild and when I added the squash I put in half a cup of broth until it softened before I added the rest of the liquids. The flavour turned out just as I had hoped....awesome!

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    • on January 10, 2010

      January 12, 2009 Absolutely delicious. It was served to a large group of people for a New Year Eve dinner. I tripled the recipe and had it for lunch for several more days. I used the red curry paste and it was still a very mild soup. It was a big hit and I will be sharing the recipe with many others.

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    Read All Reviews (5)


    Nutritional Facts for Autumn Gold Butternut Squash Soup - With Thai Inspired Flavors

    Serving Size: 1 (328 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 210.2
    Calories from Fat 86
    Total Fat 9.6 g
    Saturated Fat 4.7 g
    Cholesterol 0.0 mg
    Sodium 78.0 mg
    Total Carbohydrate 29.3 g
    Dietary Fiber 2.7 g
    Sugars 16.5 g
    Protein 4.8 g

    The following items or measurements are not included:

    red curry paste

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