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Recipe: Thai Butternut Squash Curry Soup

A creamy blend of fall vegetables and spices create this spicy squash curry soup that will warm your soul.

Thai Butternut Squash Curry Soup Ingredients

  • 1 medium butternut squash - peeled, seeded, and chopped

  • medium pumpkin - peeled, seeded, and chopped

  • 2 tablespoons water

  • 2 tablespoons salted butter

  • 1 large onion, chopped

  • 2 small tomatoes, chopped

  • 2 small red chile peppers, seeded and chopped

  • 2 tablespoons red curry paste

  • 1 teaspoon ground coriander

  • 1 teaspoon ground ginger

  • teaspoon ground cumin

  • 2 cups chicken broth

  • 2 cups vegetable broth

  • 3 tablespoons brown sugar

  • (14 ounce) can unsweetened coconut milk

How to Make Thai Butternut Squash Curry Soup

  1. Combine butternut squash, pumpkin, and water in a large microwave-safe bowl; stir to combine. Microwave at high power until fork tender, about 10 minutes. (You may have to do this in batches, depending on the size of your microwave.) Remove and set aside.

  2. Meanwhile, melt butter in a large soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomatoes, chile peppers, curry paste, coriander, ginger, and cumin; stir until combined.

  3. Add cooked squash mixture, chicken broth, vegetable broth, and brown sugar to the soup pot. Cook until squash and pumpkin are tender and soup is heated through, about 10 minutes.

  4. Fill blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Stir in coconut milk.

Thai Butternut Squash Curry Soup Nutritions

  • Calories: 276 calories

  • Carbohydrate: 43.8 g

  • Cholesterol: 12.2 mg

  • Fat: 14.5 g

  • Fiber: 6.3 g

  • Protein: 6.7 g

  • SaturatedFat: 8.9 g

  • ServingSize:

  • Sodium: 683.4 mg

  • Sugar: 15.7 g

  • TransFat:

  • UnsaturatedFat:

Source: Thai Butternut Squash Curry Soup

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