Thai spices and creamy coconut milk distinguish this version from traditional butternut squash soup. Curry paste is a convenient way to add complex flavor, but if you want to make sure this soup is vegan or if you are allergic to shellfish, check the ingredient list carefully--some brands contain shellfish. Source: EatingWell.com, August 2018

Carolyn Casner
Advertisement

Ingredients

Directions

  • Heat oil in a large saucepan over medium heat. Add onion, garlic and ginger; cook, stirring, until starting to soften, about 3 minutes. Add curry paste and cook for another minute. Add broth, squash and salt; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the squash is tender, 20 to 25 minutes. Stir in coconut milk and lime juice and cook until heated through, 1 to 2 minutes more. Remove from heat.

    Advertisement
  • Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Serve garnished with cilantro and a squeeze of lime, if desired.

Tips

To make ahead: Refrigerate soup for up to 4 days. Reheat before serving.

Nutrition Facts

183 calories; 14.4 g total fat; 9.8 g saturated fat; 313 mg sodium. 355 mg potassium; 13.4 g carbohydrates; 2.7 g fiber; 4 g sugar; 1.9 g protein; 8298 IU vitamin a iu; 14 mg vitamin c; 25 mcg folate; 55 mg calcium; 2 mg iron; 47 mg magnesium;

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/08/2018
I only had Curry powder and chicken bouillon but I'm not a Vegan so I'm happy. Read More