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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (834g) Recipe makes 2 servings The following items or measurements are not included below: vegetable stock |
||
| Calories 725 | ||
| Calories from Fat 386 | (53%) | |
| Amount Per Serving | %DV | |
| Total Fat 42.9g | 66% | |
| Saturated Fat 32.5g | 162% | |
| Monounsaturated Fat 6.5g | ||
| Polyunsaturated Fat 1.4g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 124mg | 5% | |
| Potassium 2294mg | 65% | |
| Total Carbohydrate 89.2g | 29% | |
| Dietary Fiber 16.8g | 67% | |
| Sugars 27.2g | ||
| Protein 11.7g | 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 (13 1/2 ounce) 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 process/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: VegeTara
On Nov 9, 2009
I am in love with this soup! I must say that the recipe makes much more than 4 servings, but that's fine with me 'cause I won't get sick of eating it. I used peanut oil instead of olive, but otherwise left it the same. The curry powder I had was more of an Indian curry rather than Thai, but it was still deeeelicious. If I made it again, I think using Thai curry powder would be the only thing I change.
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!
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!!!
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