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!
Servings: 12
Calories: 143kcal
Equipment
Ingredients
- ½-1 large butternut squash (4 cups, chopped)
- 1 tablespoon olive oil + more for drizzling on squash
- 1 ½ cups chopped onion
- 1 clove garlic minced
- 2 ½ teaspoons minced ginger
- 15 oz. can coconut milk full fat
- 4 oz. Thai red curry paste
- 4 cups low sodium vegetable broth
- 2-6 tablespoons peanut butter or PB2
- Cilantro and chopped peanuts for garnish (optional)
- Salt and pepper
Instructions
- Preheat oven to 400ᵒF.
- Slice butternut squash in half. Remove seeds and stringy bits. Put one squash half on a baking sheet. Drizzle olive oil on top. Roast at 400°F for 40 minutes, or until fork-tender. After the squash cools, peel the skin off.
- Heat tablespoon of olive oil in a large pot. Add chopped onion. Cook until translucent. Add garlic and ginger, and cook a minute longer.
- Add coconut milk, curry paste, vegetable broth, peanut butter, salt and pepper and cook about 10 minutes so flavors meld together.
- In a blender, combine butternut squash and curry broth mixture. Mix until smooth.
- Return soup to the stove. Bring to a simmer to heat through.
Notes
If you have an immersion blender, use that.
This recipe will last up to 5 days in an airtight container in the fridge or 3 months in the freezer.
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
