Smart Points 2 | 175 calories
Well, I’ve had this soup on my bucket list for awhile now, and I finally broke down and made it. Butternut squash is kind of a tough squash to work with. Make sure to have a really sharp knife. I just cut mine down the middle, scooped out the insides, and used a vegetable peeler to take the skin off. If there is an easier way to prep a butternut squash please let me know! I’ll be making some roasted butternut squash soon.
I just love how pretty this soup is with the coconut swirls and chopped cilantro and peanuts on top. Just gorgeous!
The curry paste really gave this soup a nice aroma, and it smelled really good while it was cooking. I once made a soup with the ground curry and that ended up staining my food processor blade. Had to soak that in some water for quite some time. This paste is much easier to work with. I want to try branching out the recipes on this site and make more ethnic dishes. And this soup was a good start to that.Print
- 2 tablespoons coconut oil or olive oil
- 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
- 1 medium yellow onion, chopped
- 4 garlic cloves, pressed or chopped
- 2 to 3 tablespoons Thai red curry paste
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon sea salt
- ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
- 1 tablespoon fresh lime juice
- 4 cups (32 ounces) vegetable broth
- ½ cup full fat coconut milk for drizzling on top
- ½ cup unsweetened coconut flakes
- Handful fresh cilantro leaves, chopped
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
- Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
- While the soup is cooking, toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don’t burn. Transfer coconut flakes to a bowl to cool.
- Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavorful enough for you. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
- Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.
Recipe adapted from Cookie and Kate
myWW points: Blue Points: 2; Green Points: 2; Purple Points: 2
- Serving Size: 1 cup
- Calories: 175
- Fat: 8
- Carbohydrates: 23
- Fiber: 5
- Protein: 3
Keywords: thai butternut squash soup
Now I’m just sitting here waiting for my husband to get home with some Candy Cane Joe Joe’s and Oreo Cookie Butter from Trader Joe’s. Sad part about that is, I can’t eat them all cause I just ate all my points in pizza for the day. 🙂