Thai Butternut Squash Soup

thai-butternut-squash-soup

Quite a few years ago, I had a butternut squash soup at a dinner party that was delicious. After that, I was in search of a butternut squash soup recipe that was similar. I tried a bunch of recipes and wasn’t happy with any of them. Luckily, I was able to get the recipe from the chef. This is not that recipe, but another good one that I have found. I love the Thai and peanut flavors in the soup. Enjoy!

Thai Butternut Squash Soup
Author: 
Recipe type: Soup
Serves: 8
 
Ingredients
  • 2 lbs. peeled and cubed butternut squash
  • 1 cup vegetable stock or broth
  • salt and fresh ground black pepper to taste
  • 1 tsp. olive oil
  • 1 onion, finely chopped
  • 2 tsp. minced garlic
  • 1 tsp. minced ginger root
  • 1 red bell pepper, seeds removed and finely chopped
  • 1 can (14 oz.) light Thai Coconut Milk
  • 2 T Thai Red Curry Paste
  • ½ cup peanut butter or PB2 mixed with water (6 tbs PB2)
  • 1 T brown sugar
  • 2 tsp. Fish Sauce or soy sauce
  • 2 T fresh-squeezed lime juice
Instructions
  1. Put the squash cubes and vegetable stock into a crockpot, season squash with salt and fresh-ground black pepper, and cook on high for 2 hours, or until the squash is soft enough to mash easily.
  2. When it's soft, use a food processor, blender, or Immersion Blender to puree the squash.
  3. Heat the oil in a large non-stick frying pan, add onion and saute until well-browned. Add garlic, ginger, and red bell pepper and saute about a minute more.
  4. Add the coconut milk, Thai Red Curry Paste, and peanut butter and heat just until the curry paste and peanut butter is melted into the coconut milk.
  5. Add the sweetener and fish sauce.
  6. Stir the coconut milk mixture into the pureed squash, turn slow cooker to low and cook for 1 hour more.
  7. Stir in the fresh lime juice and cook about 15 minutes more.
Nutrition Information
Serving size: 1 cup Calories: 144 Fat: 5 g Saturated fat: 4 g Unsaturated fat: 0 Trans fat: 0 Carbohydrates: 21 g Sugar: 8 g Sodium: 315 mg Fiber: 4 g Protein: 4 g Cholesterol: 0 mg
3 Weight Watchers Smart Points per serving (using PB2 instead of peanut butter)

**I borrowed this recipe from Kalyn’s Kitchen Blog.**

Put the squash cubes and vegetable stock into a crockpot, season squash with salt and fresh-ground black pepper, and cook on high for 2 hours, or until the squash is soft enough to mash easily.

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When it’s soft, use a food processor, blender, or Immersion Blender to puree the squash.

Heat the oil in a large non-stick frying pan, add onion and saute until well-browned. Add garlic, ginger, and red bell pepper and saute about a minute more.

Add the coconut milk, Thai Red Curry Paste, and peanut butter and heat just until the curry paste and peanut butter is melted into the coconut milk. Add the sweetener and fish sauce.

Stir the coconut milk mixture into the pureed squash, turn slow cooker to low and cook for 1 hour more. Stir in the fresh lime juice and cook about 15 minutes more.

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