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Thai Curried Butternut Squash Soup
Photo: Cala

Thai Curried Butternut Squash Soup

14 ingredients 15 min + 25 min 48 ounces openrecipes
Thai Curried Butternut Squash Soup

Light and creamy, vegan butternut squash soup. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. Recipe yields about 6 cups (48 ounces) soup.

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Estimated Nutrition (whole recipe, rough)

478
Calories
5g
Protein
42g
Fat
27g
Carbs

Counts 9 of 13 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 9 portions →
Ingredient Portion assumed kcal
Coconut 1/2 cup shredded (40g) 283
Olive Oil 1 tbsp (14g) 119
Onion 1 medium (110g) 44
Lime juice of 1 lime (44ml) 11
Cumin 1 tsp ground (2.1g) 8
Chili 1 tsp (2.7g) 8
Garlic 1 clove (3g) 4
Cilantro 1 tbsp chopped fresh (1g) 1
Salt 1 tsp (6g) 0
Butternut not in our table 0
Pumpkin not in our table 0
Coriander not in our table 0
Soup not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 2 tablespoons coconut oil or olive oil
  • 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
  • 1 medium yellow onion, chopped
  • 4 garlic cloves, pressed or chopped
  • 2 to 3 tablespoons Thai red curry paste
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • ¼ teaspoon sea salt
  • ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
  • 1 tablespoon fresh lime juice
  • 4 cups (32 ounces) vegetable broth
  • ½ cup full fat coconut milk for drizzling on top
  • ½ cup unsweetened coconut flakes
  • Handful fresh cilantro leaves, chopped

Directions

Step-by-step directions aren't available for this recipe in our database. View the full recipe at the original source →
By cookieandkate · Recipe sourced from openrecipes

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