Thai Butternut Squash Soup

I have been on an Asian cuisine kick lately and decided to put a new spin on an old favourite of mine.  And boy am I ever glad I did, because this Thai Butternut Squash Soup is to die for!

I purchased a butternut squash a couple of weeks ago and wanted to use it before it turned into penicillin 🙂  So, off to Pinterest I went and found this recipe.  My photos may not be as pretty (or even nearly as pretty), but my soup tasted just as good!  Not only is it healthy, but it’s also easy to make and absolutely delicious.

Here’s what you’ll need to whip up a batch …

Microwave your butternut squash on a plate, cut side down, with a couple tablespoons of water.
Cook for 5 minute increments, until squash is tender (about 10-15 minutes).

While the butternut squash is cooking, add oil to a saucepan over medium-high heat …

Add onion and sauté for 3 minutes …

Add ginger, red curry paste and garlic.  Stir constantly for 1 minute.

 

Add the brown sugar …

 chicken broth, salt …

and coconut milk to the pot …

Stir everything together … and make a pretty design like this one 🙂

Bring to a boil, then reduce heat and simmer 5 minutes …

When butternut squash is tender, remove from the microwave and using a spoon, scoop out the flesh of the squash halves and place in your blender …

Pour the mixture from your saucepan into the blender with the squash …

Blend until smooth …

Look at that creamy, coconuty, curry goodness …

Serve with some chopped peanuts like I did here and/or lime wedges + fresh cilantro …

INGREDIENTS

** 5 Weight Watcher Points+ per bowl

• 1 butternut squash
• 1 tsp olive oil
• 1 small onion, chopped
• 2½ tsp red curry paste
• 2 cloves garlic, minced
• 1 tsp ginger, minced
• 1 cup chicken broth
• 2 tsp light brown sugar
• 1 (14 oz) can light coconut milk
• ¼ tsp salt
• chopped peanuts, for serving
• chopped cilantro, for serving
• lime wedges, for serving

INSTRUCTIONS

• Cut butternut squash in half and place on a microwave plate, cut side down. Add a couple tablespoons of water to the plate and place in the microwave. Cook for 5 minute increments, until squash is tender (about 10-15 minutes).
• Meanwhile, add oil to a saucepan over medium-high heat. Add onion and sauté for 3 minutes. Add red curry paste, garlic and ginger. Stir constantly for 1 minute.
• Add the chicken broth, brown sugar, coconut milk and salt. Bring to a boil and reduce heat and simmer 5 minutes.
• When butternut squash is tender, remove from microwave and using a spoon, scoop out the flesh of the squash halves and place in blender.
• Pour mixture from saucepan into the blender with squash.  Blend until smooth.

I’d love to know if you give this recipe a try and if you enjoy it as much as I did.  Oh, and if you’re on an Asian cuisine kick like I am, give my Bangin’ Good Shrimp recipe and/or P.F. Chang’s General Tso Chicken recipe a try!

~ Jackie