Scale
Ingredients
- 2 tablespoons olive oil
- 2-pound butternut squash (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
- 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
Instructions
- Heat oil in a large Dutch oven over medium heat. Add the squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
- Cook the vegetables for 8 to 10 minutes, stirring occasionally. Add broth. Bring the mixture to a boil, then reduce the heat and simmer until squash is soft, about 15 to 20 minutes.
- Toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently. Keep an eye on them so they don’t burn. The edges should be golden brown.
- 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. Transfer the squash mixture to a blender, close the lid, and blend 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.
Notes
Recipe adapted from Cookie and Kate
myWW points: Blue 2; Green 2; Purple 2 (1 cup)
The points above were calculated with the WW recipe builder. If you use the nutritional information, points will be different.
- Category: Easy
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 273
- Sugar: 22g
- Sodium: 570mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 4g
Keywords: thai butternut squash soup