Wednesday, November 30, 2011

Thai Butternut Squash Soup

Yum! It's all I can say. If you love Thai food, this soup is for you.

Thai Butternut Squash Soup


1 tablespoon olive oil
1 medium sweet onion, chopped
1 piece fresh ginger (1 to 2 inches), peeled and grated
2 cloves garlic, minced
1 tablespoon red curry paste (such as Thai Kitchen)
1 can (14.5 ounces) coconut milk
4 cups low-sodium chicken broth
3 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
1 teaspoon salt
1/3 cup unsalted peanuts, chopped
1/3 cup sliced scallions
3 whole wheat pitas or flatbreads, halved

Heat oil in a large, lidded pot over medium heat. Add onion and saute until softened, about 5 minutes. Add ginger and garlic and cook 1 minute. Stir in curry paste and cook another minute.
Pour in coconut milk and chicken broth; stir well to break up the curry paste. Add squash, bring to a boil and then lower to a simmer. Cover partially and cook 15 to 20 minutes or until squash is tender.
Puree soup with an immersion blender until smooth. Stir in lime juice and salt. Serve with peanuts, scallions and bread.

Recipe and picture are the property of Family Circle Magazine and can be viewed on their website at:

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