Thai Butternut Soup

Name: Thai Butternut Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon canola oil; 1 cup onion, chopped; 2 1/2 teaspoons red curry paste; 1 1/2 teaspoons fresh garlic, minced; 1 teaspoon fresh ginger, minced; 1 cup chicken broth, fat free, lower sodium; 2 teaspoons brown sugar; 2 (12 ounce) packages frozen pureed butternut squash; 14 ounces light coconut milk; 1 1/2 teaspoons fish sauce; 1/4 teaspoon salt; 1/2 cup dry-roasted unsalted peanuts, chopped, I do not use; 1/4 cup cilantro leaf; 1 lime, cut in 8 wedges

Submitted by mandabears

"This is a recipe from Cooking Light March 2013. It calls for frozen pureed butternut squash, it you can't find it, you can use 4 cups cubed butternut squash, just add extra cooking time. The recipe is delicious and according to Cooking Light only has 302 calories."

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Ready In:: 25mins
Ingredients:: 14
Serves:: 4

ingredients

1 tablespoon canola oil
1 cup onion, chopped
2 ¹⁄₂ teaspoons red curry paste
1 ¹⁄₂ teaspoons fresh garlic, minced
1 teaspoon fresh ginger, minced
1 cup chicken broth, fat free, lower sodium
2 teaspoons brown sugar
2 (12 ounce) packages frozen pureed butternut squash
14 ounces light coconut milk
1 ¹⁄₂ teaspoons fish sauce
¹⁄₄ teaspoon salt
¹⁄₂ cup dry-roasted unsalted peanuts, chopped, I do not use
¹⁄₄ cup cilantro leaf
1 lime, cut in 8 wedges

directions

Heat a medium sauce pan over medium high heat.
Add oil swirl to coat.
Add onions;saute 3 minutes.
Add curry paste, garlic and ginger and saute for 45 seconds, stirring constantly.
Add broth and next 5 ingredients(through salt).
Bring to boil.
Cover, reduce heat and simmer for 5 minutes.
Stir frequently.
With a stick blender, process until mixture is smooth.
Spoon 1 cup into 4 bowls.
Top with chopped peanuts(if using) and 1 tablespoon cilantro leaves.
Serve with lime wedges.