Thai Coconut Curry Butternut Squash Soup
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4
Ingredients
- 2 1/2 pound butternut squash
- 1/2 tablespoon coconut or olive oil
- 1/2 onion (chopped (about 1/2 cup))
- 2 garlic cloves (minced)
- 1 1/2 cup Silk unsweetened coconut milk
- 1 1/2 tablespoons red curry paste
- 1/2 teaspoon ginger (minced)
- 1/2 lime (juiced)
- 1–2 cups low sodium vegetable broth
- Salt and pepper
- Fresh cilantro for serving (optional)
Instructions
- Preheat oven to 400 degrees.
- Line a baking sheet with parchment paper and set aside.
- Cut butternut squash in half lengthwise and remove seeds. Lightly spray with coconut oil spray or olive oil spray and lightly season with salt and pepper. Place flesh side down on baking sheet.
- Place in oven on center rack and bake for 35-40 minutes until flesh is tender. Remove from oven and allow to cool.
- Meanwhile heat coconut oil in a medium saucepan over medium heat.
- Add onion and cook until tender, about 6 or 7 minutes. Add garlic and cook for about a minute longer until fragrant.
- Add onion and garlic mixture to a blender.
- Once butternut squash is cool to touch peel skin from flesh and place flesh in blender.
- Add in coconut milk, red curry paste, ginger and lime juice.
- Blend mixture until creamy.
- Pour mixture back into saucepan.
- Stir in chicken broth 1 cup at a time until desired consistency.
- Cook over medium heat until heated through then reduce to a simmer for 20-30 minutes.
- Season with salt and pepper.
- Serve warm topped with fresh cilantro.
Notes
1 WW Smart Point per serving.
A food processor can be used instead of a blender to puree mixture if necessary.