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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (844g) Recipe makes 2 servings The following items or measurements are not included below: vegetable stock |
||
| Calories 744 | ||
| Calories from Fat 402 | (54%) | |
| Amount Per Serving | %DV | |
| Total Fat 44.7g | 68% | |
| Saturated Fat 34.1g | 170% | |
| Monounsaturated Fat 6.6g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 130mg | 5% | |
| Potassium 2304mg | 65% | |
| Total Carbohydrate 90.0g | 30% | |
| Dietary Fiber 17.1g | 68% | |
| Sugars 27.8g | ||
| Protein 12.0g | 23% | |
Thai style Butternut Squash Soup
SERVES 2 -4
Ingredients
- 1 butternut squash, peeled,deseeded and cut into chunks
- 1 red onion, chopped
- 1 teaspoon curry powder
- 1 can coconut milk
- 1 pint vegetable stock
- 1 tablespoon olive oil
- salt and pepper
Directions
1
Heat the olive oil in a heavy based pan and cook the onion until soft.2
Add the stock, butternut squash and curry powder to taste- as spicy as you like!3
Bring to the boil and then cover and simmer until the squash is tender.4
Once the squash is cooked, stir in the coconut milk.5
Pour into a food processor/liquidiser and blend until smooth.6
Return to the pan and warm through.7
Season to taste and serve.
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Browse similar recipes by category
- Course > Soups
- Main Ingredient > Vegetables > Squash
- Cuisine > Asian > Southeastern > Thai
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Preparation > Number of Servings > For 1 or 2
- Occasion > Seasonal > Fall
- Occasion > Taste/Mood > Spicy
- Occasion > Taste/Mood > Comfort Food
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: duonyte
On Jan 26, 2008
This was delicious. My squash was 1 lb 2 oz before peeling and seeding, and I found the soup a little thin in body - I like just a bit more body to my soups, so I will use more squash next time. I also want to try Thai curry paste instead of curry powder. In any event, this is a lovely, lovely soup.
From: Chef #734491
On Jan 20, 2008
I can't TELL YOU how yummy this soup is!! I also used Thai red curry paste in mine (about 2 t.), and I used chicken stock. It was very quick to put together. I'm supposed to take this to a soup swap---- I'm torn--I want to horde it for myself!!! I highly recommend if you like Thai food.
From: RachelClark
On Nov 20, 2006
This recipie makes the most fantastic soup. Its nice and thick so is a whole meal all by itself and most of the prep is just the butternut squash, after that its childs play. Its also really easy to vary, If you havent enough butternut squash add a potato or have half pumkin, half butternut squash. Use red thai curry paste ... v.yummy!!!
From: konishiko
On Nov 20, 2007
I have to say that I tweaked it quite a lot to improve the Thai-factor, but the five stars go for the inspiration, as the result was simply gorgeous! Here's what I changed: I fried some garlic and ginger together with the onions and added half a large mango, one stalk of lemongrass and one small medium-hot chilli to the soup before creaming (I also creamed the lemongrass). Watch out, even with the coconut and squash the soup picks up the heat quite a lot, so half a chilli should be enough for most!
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