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thai butternut soup

10 Pinches
breezermom avatar
Gulf Breeze, FL
Updated on Jan 2, 2016

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

prep time 15 Min
cook time 15 Min
method Stove Top
yield 4 serving(s)

Ingredients

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

How To Make thai butternut soup

  • Step 1
    Heat 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.
  • Step 2
    Add 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.
  • Step 3
    Spoon 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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