Autumn Gold Butternut Squash Soup – With Thai Inspired Flavors

May 20, 2023May 20, 20230 1
Autumn Gold Butternut Squash Soup - With Thai Inspired Flavors
in Soup

Prep

20 min

Cook

35 min

Ready In

55 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 tablespoons olive oil
2/3 cup diced carrot
1/2 cup diced celery
2/3 cup diced onion
1 tablespoon red curry paste
2 teaspoons chopped fresh ginger
4 cups cubed butternut squash ( about 1 medium squash )
4 -6 cups low sodium chicken broth
1/2 cup coconut milk ( light or regular )
sea salt & fresh ground pepper , to taste
pappadams , to garnish
toasted coconut flakes , to garnish
chopped fresh cilantro , to garnish
fresh lime wedge , optional to serve

Nutrision Information

Servings Per Recipe
4-6
Calories
220
Sugar
6g
Fat
11g
This Autumn Gold Butternut Squash Soup is a delicious and warming soup that is perfect for autumn evenings. It has a Thai-inspired flavor profile, with red curry paste and ginger adding a nice kick of spice. The butternut squash makes it creamy and smooth, and the coconut milk adds a touch of sweetness. This soup is great as a starter, or it can be served as a main course with some bread or a salad on the side. It's also a great way to use up any leftover butternut squash you may have from other recipes.

Instructions

1.Heat the olive oil in a large stockpot over medium heat.
2.Add the diced carrot, celery, and onion and sauté for 3-4 minutes, until they begin to soften.
3.Stir in the red curry paste and chopped ginger and cook for another 2-3 minutes, until fragrant.
4.Add the cubed butternut squash and enough chicken broth to cover the vegetables.
5.Bring the soup to a simmer and cook until the butternut squash is tender, about 20-25 minutes.
6.Remove the soup from the heat and puree it until smooth using an immersion blender or traditional blender.
7.Stir in the coconut milk and season with salt and pepper to taste.
8.Serve the soup hot, garnished with pappadams, toasted coconut flakes, cilantro, and a lime wedge if desired.

PROS

This soup is a flavorful and healthy way to enjoy the fall season.

It is naturally gluten-free and dairy-free, making it a great option for those with dietary restrictions.

The butternut squash is an excellent source of vitamin A, vitamin C, and potassium.

CONS

The red curry paste may be too spicy for some people.

This soup takes some time to prepare, with both chopping and pureeing involved.

HEALTH & BENEFITS

The butternut squash in this soup is a low-calorie, high-fiber ingredient that has been shown to support healthy digestion and immune function.
The curry paste contains a variety of spices, such as turmeric and cumin, which have anti-inflammatory properties and may help reduce the risk of chronic diseases.

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