Sweet-tasting butternut squash is the perfect foil for spicy curry paste. If you want an extra-velvety texture, strain the soup after puréeing.
- Prep time 15 minutes
- Total time 30 minutes
- Portion size 6 servings
Ingredients
Method
In Dutch oven or large heavy-bottomed saucepan, heat oil over medium heat; cook onion until softened, about 4 minutes. Stir in curry paste; cook for 2 minutes. Add squash; cook, stirring, for 1 minute. Pour in 6 cups water; bring to boil.
Reduce heat to medium; cover and simmer until squash is very tender, 18 to 20 minutes. Working in batches, purée soup in blender until smooth. Wipe pan clean; return soup to same pan over medium-high heat. Stir in 1 cup of the coconut milk and the salt; simmer until warm, 3 to 5 minutes. Divide among serving bowls; lightly drizzle with remaining coconut milk. Garnish with lime wedges and cilantro (if using).
Get the recipe: Thai Green Curry Paste
Nutritional facts Per serving: about
- Fibre 4 g
- Sodium 455 mg
- Sugars 6 g
- Protein 3 g
- Calories 246
- Total fat 18 g
- Potassium 664 mg
- Cholesterol 0 mg
- Saturated fat 13 g
- Total carbohydrate 23 g
%RDI
- Iron 24
- Folate 20
- Calcium 9
- Vitamin A 172
- Vitamin C 50
