Thai Butternut Soup
- Ready In:
- 25mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 14.79 ml canola oil
- 236.59 ml onion, chopped
- 12.32 ml red curry paste
- 7.39 ml fresh garlic, minced
- 4.92 ml fresh ginger, minced
- 236.59 ml chicken broth, fat free, lower sodium
- 9.85 ml brown sugar
- 2 (680.38 g) package frozen pureed butternut squash
- 396.89 g light coconut milk
- 7.39 ml fish sauce
- 1.23 ml salt
- 118.29 ml dry-roasted unsalted peanuts, chopped, I do not use
- 59.14 ml cilantro leaf
- 1 lime, cut in 8 wedges
directions
- Heat a medium sauce pan over medium high heat.
- Add oil swirl to coat.
- Add onions;saute 3 minutes.
- Add curry paste, garlic and ginger and saute for 45 seconds, stirring constantly.
- Add broth and next 5 ingredients(through salt).
- Bring to boil.
- Cover, reduce heat and simmer for 5 minutes.
- Stir frequently.
- With a stick blender, process until mixture is smooth.
- Spoon 1 cup into 4 bowls.
- Top with chopped peanuts(if using) and 1 tablespoon cilantro leaves.
- Serve with lime wedges.
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RECIPE SUBMITTED BY
mandabears
Jenkintown, Pennsylvania