Thai Style Butternut Squash Soup

The time of the year is back when all you want to do is wake up late on chilly mornings or sleep early during night, snuggle in your blanket and savour a warm cup of soup or your favourite beverage. Yes, the winter has arrived and I am all set to serve warm bowls of different soups to my family this season. Though Clear Chicken Soup is a personal favourite, I always look forward to experiment and try umpteen varieties of soups like Creamy Peas and Corn Soup or Tamatar Palak ka Shorba which surprise us every time with their tastes and varied texture. So, as per the tradition for every year, I started this season with Thai Style Butternut Squash Soup.

Thai Style Butternut Squash Soup is a wholesome accompaniment made using Thai Red Curry Paste, chicken stock, butternut squash and more. This soup not only has rejuvenating flavours derived from garlic, onion, ginger, fresh cilantro, roasted peanuts but even has the creaminess of coconut milk. Topped with the sprinkle of freshly cracked black pepper, Thai Style Butternut Squash Soup pleasantly recharges your senses with its each gulp. In case you are worried about finding butternut squash, let me assure you that it is easily available these days and if still you could not find it, use yellow pumpkin instead. Therefore, if you are all eager like me to try a new soup this season then let it be Thai Style Butternut Squash Soup because making it so worth it.

Having said that, here's my secret recipe for making fresh, luscious Thai Style Butternut Squash Soup:

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Thai Style Butternut Squash Soup

Thai Style Butternut Squash Soup

Thai Style Butternut Squash Soup is a wholesome accompaniment made using Thai Red Curry Paste, chicken stock, butternut squash and more.

 Course Soup

 Cuisine Thai

 Prep Time 10 minutes

 Cook Time 30 minutes

 Total Time 40 minutes

 Servings  people

 Calories 363 kcal

 Author Neha Mathur

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Ingredients

• 2 tbsp Olive oil
• 2 tsp Garlic Finely chopped
• 2 tsp Ginger Finely chopped
• 1/4 cup Onion Chopped
• 1 tbsp Thai red curry paste
• 6 cups Chicken stock
• 400 g Butternut squash Peeled, seeded and cubed ( Use yellow pumpkin if butternut squash is not available )
• Salt to taste
• 1/4 tsp Freshly cracked black pepper
• 1 tsp Sugar
• 1/2 cup Coconut milk
• 2 tbsp Lemon juice
• 2 tbsp Fresh cream or coconut milk For garnishing
• 2 tbsp Fresh cilantro Chopped
• 1 tsp Red chilli flakes
• 1/4 cup Roasted peanuts

Instructions

1. Heat olive oil in a pan.
2. Once the oil is hot, add garlic, ginger and onion and fry for 3-4 minutes.
3. Add red curry paste and fry for another minute.
4. Add chicken stock, butternut squash, salt, pepper and sugar and bring the mixture to a boil.
5. Simmer the heat and let the soup cook for 20-25 minutes.
6. Remove the pan from heat and let the soup cool down a bit.
7. Blend the soup in a blender to make a smooth puree.
8. Add coconut milk and lemon juice and mix well.
9. Heat the soup again before serving.
10. Garnish with fresh cream, cilantro, chilli flakes and roasted peanuts.
11. Serve hot.

Nutrition Facts

Thai Style Butternut Squash Soup

Amount Per Serving

Calories 363Calories from Fat 198

% Daily Value*

Fat 22g34%

Saturated Fat 8g50%

Cholesterol 10mg3%

Sodium 571mg25%

Potassium 887mg25%

Carbohydrates 30g10%

Fiber 3g13%

Sugar 9g10%

Protein 13g26%

Vitamin A 11380IU228%

Vitamin C 26.4mg32%

Calcium 81mg8%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.