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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Como fazer Autumn Gold Butternut Squash Soup With Thai Inspired Flavors
- Heat 1 tablespoon olive oil in a large soup pot over medium heat.
- 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.
- Cook, stirring occasionally, until vegetables are tender and fragrant, about 3-4 minutes.
- Add 2 pounds peeled, seeded, and cubed butternut squash. Stir to combine.
- 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.
- Stir in 1 (13.5 ounce) can light coconut milk (or regular).
- Season generously with salt and freshly ground black pepper to taste.
- 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.
- Garnish each serving with 2-3 pappadums, 1 tablespoon toasted coconut flakes, and 1 tablespoon chopped fresh cilantro.
- Add a squeeze of fresh lime juice for extra brightness (optional).
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
66g
Fat
23g
Carbs
9g
