Cookie and Kate · by Cookie and Kate★ 4.8
Thai Curried Butternut Squash Soup
NUTRITION · PER SERVING40M COOK
CAL 11%·PRO 8%
CARBS 25G44% OF CAL
6G FIBER7G SUGAR13G OTHER
FAT 15G58% OF CAL
13G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light and creamy butternut squash soup seasoned with Thai red curry paste and swirled with coconut milk. Aromatic and satisfying.
mainthaisoup🫕 dutch oven🍳 skillet🌀 blenderdairy freegluten freeveganvegetarian
View the full recipe on Cookie and Kate →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons coconut oil or olive oil
- 2 pound butternut or kabocha squash, peeled, seeded, and cut into small 1/2-inch pieces (about 3 cups)
- 1 medium yellow onion, chopped
- 4 garlic cloves, pressed or chopped
- 2 to 3 tablespoons Thai red curry paste*
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon fine salt
- ⅛ teaspoon red pepper flakes (up to 1/4 teaspoon for spicier soup)
- 1 tablespoon fresh lime juice
- 4 cups (32 ounces) vegetable broth
- 1/2 cup full fat coconut milk for drizzling on top
- 1/2 cup large, unsweetened coconut flakes**
- Handful fresh cilantro leaves, chopped
At a glance
PER SERVING · TIME 40M
CAL 11%·PRO 8%
CARBS 25G44% OF CAL
6G FIBER7G SUGAR13G OTHER
FAT 15G58% OF CAL
13G SAT2G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 25m
- Sodium
- 668mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 700mg
- Calcium
- 57mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 668MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.