Thai Coconut Curry Soup
Slightly sweet and overflowing with flavors like curry and ginger, Thai Coconut Curry Soup is a great way to use your winter squash.
Ingredients
- 1 butternut squash large, or equivalent in other winter squash
- 1 Tablespoon oil
- 1 onion chopped
- 1 Tablespoon freshly grated ginger
- 2 cloves garlic minced or put through a garlic press
- 1 Tablespoon Thai Red Curry paste
- 4 cups vegetable broth or chicken broth
- 14 oz unsweetened coconut milk 1 can
- Salt to taste
- 1 lime for juice and zest
- Optional garnish ideas: lime peel curls toasted coconut, peanuts, drops of pepper oil, cilantro
Instructions
- Halve squash, scoop out seeds, set cut side down in 9 x 13 pan, then add about an inch of water to pan. Bake until tender, about an hour (see note). Scoop out the flesh and reserve.
- Heat the oil over medium heat and sautee the onion, ginger and garlic until softened but not brown, 5-10 minutes. Add the curry paste and cook for a few more minutes.
- Stir in the broth, coconut milk, salt, and squash. Heat until warm, about 10 minutes. Stir in the lime juice.
- Puree soup with a hand mixer or in batches in a blender (slowly and carefully since hot soup can spurt). Garnish if desired
Notes
Or use your favorite squash roasting method. My butternut squash yielded about 3 cups of mash. You could probably sub with a single can of canned since that usually has a lower moisture content.
Nutrition
Calories: 254kcalCarbohydrates: 24gProtein: 3gFat: 18gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 644mgPotassium: 656mgFiber: 5gSugar: 7gVitamin A: 14021IUVitamin C: 33mgCalcium: 84mgIron: 2mg
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