Autumn Gold Butternut Squash Soup With Thai Inspired Flavors Recette

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.

Préparation 20 min
Cuisson 55 min
Calories 210.3 kcal
Protéines 9g
Note Soyez le premier
Autumn Gold Butternut Squash Soup With Thai Inspired Flavors 145

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Équipe éditoriale cuisine de Forktionary

L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour 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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Comment préparer 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

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Appetizers Soups Stews Vegetables American Asian Dinner Party Fall Winter Food Processor Blender Dietary Spicy Seasonal Carrots Squash Taste Mood Equipment Small Appliance Presentation Served Hot

Questions fréquentes

Combien de temps faut-il pour préparer Autumn Gold Butternut Squash Soup With Thai Inspired Flavors ?

Autumn Gold Butternut Squash Soup With Thai Inspired Flavors prend environ 75 minutes du début à la fin — environ 20 minutes de préparation et 55 minutes de cuisson.

Combien de calories contient Autumn Gold Butternut Squash Soup With Thai Inspired Flavors ?

Autumn Gold Butternut Squash Soup With Thai Inspired Flavors contient environ 210.3 calories par portion, avec environ 9 g de protéines, 9 g de glucides et 14 g de lipides.

De quels ingrédients ai-je besoin pour Autumn Gold Butternut Squash Soup With Thai Inspired Flavors ?

Les principaux ingrédients de Autumn Gold Butternut Squash Soup With Thai Inspired Flavors sont Olive Oil, Carrot, Celery, Diced Onion, Red Curry Paste, Fresh Ginger. Consultez la liste complète avec les quantités ci-dessus.

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