Curried butternut soup


Dinner tonight, June 7, 2016
So delicious , but be careful with the curry paste, I saw tsp as tbsp so I got a really hot and spicy soup, so don't do that !!
8 servings

  • 1 (2 1/2-pound) butternut squash, peeled, seeded, and cut into 2-inch cubes
  • 4 teaspoons canola oil, divided
  • ¾ teaspoon kosher salt, divided
  • 1 cup chopped onion
  • 3 cups no-salt-added chicken stock (such as Swanson)
  • 4 teaspoons red curry paste
  • 1 ½ tablespoons fresh lime juice
  • 1 (13.5-ounce) can light coconut milk
  • ¼ cup cilantro leaves
  • ¼ cup flaked unsweetened coconut, toasted
  • 2 small Thai red chiles, thinly sliced

1) Preheat oven to 450°

Line a rimmed baking sheet with parchment paper. Place squash in a bowl, and drizzle with 1 tablespoon oil. Sprinkle with 1/4 teaspoon salt, and toss. Bake at 450° for 35 minutes or until golden and tender.

Heat the remaining 1 teaspoon oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add squash mixture, stock, and curry paste. Sprinkle with the remaining 1/2 teaspoon salt, and bring to a boil. Reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in lime juice and coconut milk. Let stand for 15 minutes.

Place half of squash mixture in a blender, and blend until smooth. Pour soup into a bowl. Repeat. Divide the soup evenly among 8 bowls, and top evenly with cilantro, coconut, and chile slices.

Nutritional notes:
Calories per serving 127
Carbs per serving 21g

serving size: about 3/4 cup soup, 1 1/2 teaspoons cilantro, 1 1/2 teaspoons coconut, and 1/4 chile

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