Thai Butternut Squash Soup
Creamy fall soup with a hint of exotic flavors make this a go-to anytime meal your whole family will love!
Servings: 4
Calories: 333kcal
Ingredients
- 1 large butternut squash
- 1 1/2 cup coconut milk
- 1 14 ounce can chicken or vegetable stock
- 1 lime juiced
- 1/2 Tbs sweet chili Thai sauce I use Mae Ploy
- 1/2 Tbs curry powder
- 2 tbs honey
- 1 medium onion
- 1 Tbs olive oil
Instructions
- Cut the squash in half and scrape out the seeds (Cut it in half length wise so it will lay flat on a cookie sheet)
- Place it face down on a baking sheet.
- Bake at 400 degrees for about an hour. (Until the skin comes off easily)
- When squash is almost done, chop onion small and cook over medium heat in olive oil until translucent (2-3 mins)
- Peel skin off squash, or scrape the meat of the squash out and put it in a blender with all ingredients.
- Blend until smooth.
- Garnish with pumpkin seeds, cilantro, and lime.
Notes
I used a high powered blender, depending on your blender you may need to split it into two batches. My blender jar holds 8 cups, and it was full.
**Depending on the size of the squash you may want to adjust liquid amounts to achieve desired consistency. I had about 6 cups of cooked squash.
**Depending on the size of the squash you may want to adjust liquid amounts to achieve desired consistency. I had about 6 cups of cooked squash.
Nutrition
Calories: 333kcal | Carbohydrates: 37g | Protein: 4g | Fat: 21g | Saturated Fat: 16g | Sodium: 197mg | Potassium: 915mg | Fiber: 4g | Sugar: 14g | Vitamin A: 19930IU | Vitamin C: 47.1mg | Calcium: 121mg | Iron: 4.5mg