Coconut Butternut Soup With Flavors of Thailand

Coconut milk is a staple ingredient in Thai cuisine and adds a creamy and rich flavor to dishes like this coconut butternut soup.

This is vegan and gluten free recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Coconut Butternut Soup With Flavors of Thailand

Cooking Method: Boiling, Simmering Cuisine: Thai Courses: Lunch, Soup, Thai Cuisine Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 20 min Cook Time 30 min Rest Time 5 min Total Time 55 mins

Servings: 4 Calories: 1000

Best Season: Fall

Ingredients

Servings

• 2 cup Butternut Squash
• 1 can Coconut Milk
• 4 cup Vegetable Broth
• 2 tablespoon Red Curry Paste
• 2 tablespoon Lime Juice
• 1 tablespoon Brown Sugar
• 1 tablespoon Fish Sauce
• 1 teaspoon Salt
• 2 tablespoon Cilantro
• 2 tablespoon Roasted Peanuts

Instructions

1. In a large pot, combine the butternut squash, coconut milk, vegetable broth, and red curry paste.
2. Bring to a boil and then reduce heat to simmer for 20 minutes, or until the butternut squash is tender.
3. Use an immersion blender or transfer the soup to a blender and blend until smooth.
4. Stir in lime juice, brown sugar, fish sauce, and salt.
5. Simmer for an additional 5 minutes.
6. Serve hot, garnished with cilantro and roasted peanuts.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 15g24%

Total Carbohydrate 25g9%

Sugars 10g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.