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    You are in: Home / Recipes / Soup Thai Curry and Coconut Butternut Squash Soup Recipe
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    Soup Thai Curry and Coconut Butternut Squash Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    20 mins

    1 hrs

    Timothy J Higgins Eva's Note:

    This is a rich and creamy, mildly spicy, slightly sweet and tart butternut squash soup

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat over to 400°F Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.
    2. 2
      In an heavy bottomed pot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 3 minutes. Add the curry paste and cook for a few more minutes. The curry will start to give off a wonderful aroma. Stir in the chicken broth, coconut milk, salt, squash and shredded lime leaves. Simmer for 15 minutes. Remove from heat and stir in the lime juice. Puree soup with a hand mixer or in a blender. Serve garnished with unsweetened coconut toasted at 400°F for 2-3 minutes, or until golden brown.

    Ratings & Reviews:

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    Nutritional Facts for Soup Thai Curry and Coconut Butternut Squash Soup

    Serving Size: 1 (304 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 156.5
     
    Calories from Fat 31
    19%
    Total Fat 3.4 g
    5%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 798.3 mg
    33%
    Total Carbohydrate 29.1 g
    9%
    Dietary Fiber 4.8 g
    19%
    Sugars 5.8 g
    23%
    Protein 5.7 g
    11%

    The following items or measurements are not included:

    Thai red curry paste

    fresh lime leaves

    unsweetened coconut milk

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