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.

Carolyn Casner
Source: EatingWell.com, August 2018

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Recipe Summary

active:
25 mins
total:
45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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; protein 1.9g 4% DV; carbohydrates 13.4g 4% DV; exchange other carbs 1; dietary fiber 2.7g 11% DV; sugars 3.6g; fat 14.4g 22% DV; saturated fat 9.8g 49% DV; vitamin a iu 8297.9IU 166% DV; vitamin c 13.8mg 23% DV; folate 25.1mcg 6% DV; calcium 54.5mg 6% DV; iron 2.3mg 13% DV; magnesium 46.9mg 17% DV; potassium 354.9mg 10% DV; sodium 313.2mg 13% DV; thiamin 0.1mg 7% DV.

Reviews (1)

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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