Thai Curry Butternut Squash Soup
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Thai Curry Butternut Squash Soup

This comforting Thai Curry Butternut Squash Soup is a perfect meal to warm you up on a cool day. It is rich and satisfying!
Course Soup
Cuisine vegan, gluten free
Keyword curry peanut soup, Thai curry butternut squash soup
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 143kcal
Author Willow Moon

Ingredients

Instructions

  • Preheat oven to 400ᵒ.
  • Slice butternut squash in half. Remove seeds and stringy bits. Put one squash half on a baking sheet flesh side up. Drizzle olive oil on top. Roast at 400° for 40 minutes, or until fork-tender. After squash cools, peel skin off.
  • Heat tablespoon of olive oil in pan. Add chopped onion. Cook until translucent. Add garlic and ginger, and cook a minute longer.
  • Add coconut milk, curry paste, vegetable broth, and peanut butter and cook about 10 minutes so flavors meld together.
  • In a food processor, combine butternut squash and curry broth mixture, and mix until smooth. You will need to work in batches.
  • Return soup to the stove to heat.

Nutrition

Calories: 143kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 0mg | Sodium: 332mg | Potassium: 248mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4975IU | Vitamin C: 9.9mg | Calcium: 40mg | Iron: 1.1mg