Autumn Gold Butternut Squash Soup With Thai Inspired Flavors Receta

Warm up your autumn with this vibrant and flavorful butternut squash soup! Infused with aromatic Thai spices like ginger and curry paste, this creamy soup is the perfect starter or light main course. Imagine the rich, golden hue of the butternut squash, complemented by the subtle heat of ginger and the creamy coconut milk. A simple garnish of crispy pappadums, toasted coconut, and fresh cilantro adds the perfect finishing touch. Adapted from a Whole Foods Market recipe, this easy-to-follow recipe is perfect for a cozy autumn evening.

Preparación 20 min
Cocción 55 min
Calorías 210.3 kcal
Proteína 9g
Valoración Sé el primero
Autumn Gold Butternut Squash Soup With Thai Inspired Flavors 145

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Adaptada de Food.com y probada y estandarizada por Forktionary.

Ingredientes para Autumn Gold Butternut Squash Soup With Thai Inspired Flavors

  • 1 tablespoon olive oil
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 2 tablespoons Thai red curry paste
  • 1 tablespoon minced fresh ginger
  • 2 pounds peeled, seeded, and cubed butternut squash
  • 4 cups low sodium chicken broth
  • 1 (13.5 ounce) can light coconut milk
  • salt and freshly ground black pepper, to taste
  • 2-3 pappadums, for garnish per serving
  • 1 tablespoon toasted coconut flakes, for garnish per serving
  • 1 tablespoon chopped fresh cilantro, for garnish per serving
  • fresh lime juice, from a lime wedge, to taste

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Cómo preparar Autumn Gold Butternut Squash Soup With Thai Inspired Flavors

  1. Heat 1 tablespoon olive oil in a large soup pot over medium heat.
  2. Add 1 cup chopped carrots, 1 cup chopped celery, and 1/2 cup chopped onion. Stir in 2 tablespoons Thai red curry paste and 1 tablespoon minced fresh ginger.
  3. Cook, stirring occasionally, until vegetables are tender and fragrant, about 3-4 minutes.
  4. Add 2 pounds peeled, seeded, and cubed butternut squash. Stir to combine.
  5. Pour in 4 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer until squash is very tender, about 25-30 minutes.
  6. Stir in 1 (13.5 ounce) can light coconut milk (or regular).
  7. Season generously with salt and freshly ground black pepper to taste.
  8. Carefully use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
  9. Garnish each serving with 2-3 pappadums, 1 tablespoon toasted coconut flakes, and 1 tablespoon chopped fresh cilantro.
  10. Add a squeeze of fresh lime juice for extra brightness (optional).
  11. Serve warm and enjoy!

Nutrition Information (Approximate per serving)

Sodium

3 g

Sugar

66g

Fat

23g

Carbs

9g

Preguntas frecuentes

¿Cuánto se tarda en preparar Autumn Gold Butternut Squash Soup With Thai Inspired Flavors?

Autumn Gold Butternut Squash Soup With Thai Inspired Flavors tarda unos 75 minutos de principio a fin: aproximadamente 20 minutos de preparación y 55 minutos de cocción.

¿Cuántas calorías tiene Autumn Gold Butternut Squash Soup With Thai Inspired Flavors?

Autumn Gold Butternut Squash Soup With Thai Inspired Flavors tiene aproximadamente 210.3 calorías por ración, con unos 9 g de proteína, 9 g de carbohidratos y 14 g de grasa.

¿Qué ingredientes necesito para Autumn Gold Butternut Squash Soup With Thai Inspired Flavors?

Los ingredientes principales de Autumn Gold Butternut Squash Soup With Thai Inspired Flavors son Olive Oil, Carrot, Celery, Diced Onion, Red Curry Paste, Fresh Ginger. Consulta la lista completa con cantidades más arriba.

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