Thai Butternut Soup

Thai Butternut Soup Recipe

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Lynette !


Great for a weeknight....ready in no time!


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15 Min
15 Min
Stove Top


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1 tsp
canola oil
1 c
chopped onion
2 1/2 tsp
red curry paste
1 1/2 tsp
minced fresh garlic
1 c
low-sodium chicken broth
2 tsp
brown sugar
4 c
cubed butternut squash
1 can(s)
coconut milk (14 oz) (may use light)
1 1/2 tsp
fish sauce
1/4 tsp
1/2 c
chopped, unsalted dry-roasted peanuts
1/4 c
cilantro leaves
lime, cut into 8 wedges

How to Make Thai Butternut Soup


  • 1Heat a medium saucepan over medium-high heat. Add oil, swirl to coat. Add onion, cook 3 minutes. Add curry paste, garlic, and ginger; saute 45 seconds, stirring constantly.
  • 2Add the broth and the next 5 ingredients (through salt) and cover. Bring to a boil. Reduce heat, and simmer 10 minutes, stirring frequently. Place half the mixture into a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clan towel over the opening in the blender lid. Blend until smooth. Pour into a large bowl. Repeat procedure with the remaining squash mixture.
  • 3Spoon 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.

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About Thai Butternut Soup

Main Ingredient: Vegetable
Regional Style: Thai
Other Tag: Quick & Easy

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