Thai-Inspired Butternut Squash Soup with Coconut Milk
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Once Upon a Chef · by Jennifer Segal★ 4.9 (170)

Thai-Inspired Butternut Squash Soup with Coconut Milk

NUTRITION · PER SERVING50M COOK
CAL 15%·PRO 14%
CARBS 32G42% OF CAL
6G FIBER0G ADDED0G INTRINSIC12G OTHER14G TOTAL SUGAR
FAT 19G57% OF CAL
12G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A Thai-style butternut squash soup with coconut milk, curry paste, and sriracha for warmth. Garnished with peanuts and cilantro for a soothing, flavorful bowl.

mainthaisoupdairy freegluten free
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Nutrition & ingredients

Ingredients

serves 8
  • 2 tablespoons vegetable oil
  • 2 medium yellow onions, (roughly chopped)
  • 3 cloves garlic, (very roughly chopped)
  • 2 tablespoons roughly chopped fresh ginger, (from a 2-inch (5-cm) knob (see note))
  • 2½ lb pre-cut butternut squash (or one 3-lb (1.3-kg) butternut squash, peeled, seeded and cubed)
  • 3 large carrots, (cut into 1-inch cubes)
  • 6 cups chicken broth
  • 1½ tablespoons fish sauce
  • 3 tablespoons sugar
  • 2 to 3 tablespoons Thai red curry paste
  • 1 14-oz (400-ml) can unsweetened coconut milk (preferably not low fat)
  • Juice of half a lime, (plus more limes for serving)
  • ¼ teaspoon salt
  • Sriracha sauce, (for drizzling)
  • 4 scallions, (thinly sliced)
  • ¾ cup salted peanuts, (roughly chopped)
  • ⅓ cup chopped fresh cilantro
PREP
20M
SODIUM
1244MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.