Thai Squash Soup
- Ready In:
- 50mins
- Ingredients:
- 11
- Yields:
-
4 bowls
- Serves:
- 4
ingredients
- 2 tablespoons vegetable oil
- 2 cups chopped onions
- 2 large garlic cloves, chopped
- 1 -2 teaspoon Thai red curry paste
- 1 teaspoon curry powder
- 1 lb yellow crookneck squash, trimmed, cut into 3/4- to 1-inch pieces
- 2 -3 cups vegetable broth
- 1 cup canned light coconut milk
- plain nonfat yogurt
- chopped fresh cilantro
- salt and pepper
directions
- Heat oil in heavy large saucepan over medium-high heat. Add onions and sauté until soft and golden, about 5 minutes. Add garlic; stir 1 minute. Add curry paste and curry powder; stir 20 seconds. Add squash and sauté 1 minute. Stir in 2 cups broth and coconut milk and bring to boil. Reduce heat to medium and boil gently until squash is soft, 10 to 12 minutes. Cool slightly.
- Working in batches, puree soup in blender until smooth. Season with salt and pepper. Transfer soup to medium bowl and chill until cold, about 2 hours. Thin with more broth, if desired.
- Ladle soup into bowls. Spoon dollop of yogurt into center of soup in each bowl. Sprinkle with chopped cilantro and serve.
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