Thai-Spiced Butternut Squash Soup

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Apr. 17, 2015

Enjoy this fragrant Thai spiced butternut squash soup, a light dish with a red curry kick, blended to perfection with the Sage Boss super-velocity blender.

Ingredients

Butternut squash 3 Pound , peeled, chopped
Kaffir lime 1 , sliced ((to serve))
Coconut milk 1 2/3 Cup (26.67 tbs)
Cashews 1/4 Cup (4 tbs)
Thai red curry paste 5 Tablespoon
Coconut oil 1 Tablespoon
Chicken stock 4 Cup (64 tbs)
Fish sauce 2 Tablespoon

Directions

MAKING:

Heat a pan with oil and fry curry paste in it.

Add squash pieces, coconut milk, chicken stock, fish sauce and cook for few seconds.

Add the mixture to blender and process for 10-15 seconsa in blend setting.

Garnish with cream, kaffir lime and cashews.

 

SERVING:

Serve and enjoy!

Recipe Summary

Difficulty Level: Very Easy
Cook Time: 15 Minutes
Ready In: 15 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 1114Calories from Fat 636

 % Daily Value*

Total Fat 75 g115.4%

Saturated Fat 60 g300%

Trans Fat 0 g

Cholesterol

Sodium 3616 mg150.67%

Total Carbohydrates 111 g37%

Dietary Fiber 20 g80%

Sugars 25 g

Protein 18 g36%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet