Ingredients for Thai Style Butternut Squash Soup
- 1 medium butternut squash (about 1.5 lbs), peeled, seeded, and cubed
- Red Onion
- 1-2 tablespoons curry powder (adjust to taste)
- 1 can (13.5 oz) full-fat or reduced-fat coconut milk
- Vegetable Stock
- 1 tablespoon olive oil
- Salt and pepper to taste
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How to Make Thai Style Butternut Squash Soup
- Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the cubed butternut squash, vegetable or chicken stock, and curry powder to the pot. Stir well to combine.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the butternut squash is tender.
- Once the squash is tender, carefully transfer the soup to a blender (or use an immersion blender) and blend until completely smooth and creamy.
- Stir in the coconut milk and blend again briefly to combine.
- Return the soup to the pot and heat through gently. Do not boil.
- Season with salt and pepper to taste. Garnish with fresh cilantro or a swirl of coconut cream (optional) before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
59g
Fat
186g
Carbs
25g
