Thai Butternut Soup

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READY IN: 25mins
Recipe by mandabears

This is a recipe from Cooking Light March 2013. It calls for frozen pureed butternut squash, it you can't find it, you can use 4 cups cubed butternut squash, just add extra cooking time. The recipe is delicious and according to Cooking Light only has 302 calories.

Ingredients Nutrition


  1. Heat a medium sauce pan over medium high heat.
  2. Add oil swirl to coat.
  3. Add onions;saute 3 minutes.
  4. Add curry paste, garlic and ginger and saute for 45 seconds, stirring constantly.
  5. Add broth and next 5 ingredients(through salt).
  6. Bring to boil.
  7. Cover, reduce heat and simmer for 5 minutes.
  8. Stir frequently.
  9. With a stick blender, process until mixture is smooth.
  10. Spoon 1 cup into 4 bowls.
  11. Top with chopped peanuts(if using) and 1 tablespoon cilantro leaves.
  12. Serve with lime wedges.

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