Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories 511kcal 25%
Fat 32g 49%
Saturated Fat 19g 95%
Carbohydrates 47g 15%
Fiber 6g 24%
Sugar 23g 46%
Protein 11g 22%
Cholesterol 5mg 1%
Sodium 904mg 37%

Percent Daily Values are based on a 2,000 calorie diet.

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Thai-Inspired Butternut Squash Soup with Coconut Milk

Name: Thai-Inspired Butternut Squash Soup with Coconut Milk
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: For the Soup:; 2 tablespoons vegetable oil; 2 medium yellow onions, roughly chopped; 3 cloves garlic, very roughly chopped; 2 tablespoons roughly chopped fresh ginger, from a 2-inch (5-cm) knob (see note); 2½ lb pre-cut butternut squash or one 3-lb (1.3-kg) butternut squash, peeled, seeded and cubed; 3 large carrots, cut into 1-inch cubes; 6 cups chicken broth; 1½ tablespoons fish sauce; 3 tablespoons sugar; 2 to 3 tablespoons Thai red curry paste; 1 14-oz (400-ml) can unsweetened coconut milk (preferably not low fat); Juice of half a lime, plus more limes for serving; ¼ teaspoon salt; Optional Garnishes:; Sriracha sauce, for drizzling; 4 scallions, thinly sliced; ¾ cup salted peanuts, roughly chopped; ⅓ cup chopped fresh cilantro

Prep 20m

Cook 30m

Total 50m

This Thai-inspired butternut squash soup with coconut milk is a flavorful and comforting dish. The soup is made with butternut squash, carrots, and a delicious blend of Thai-inspired spices including ginger, curry paste, and fish sauce. Coconut milk adds a creamy richness, and it's topped with a sprinkle of peanuts and cilantro.

Nutrition Facts

Thai-Inspired Butternut Squash Soup with Coconut Milk

Ingredients

For The Soup

Optional Garnishes

Steps

Nutrition Facts

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