This soup was relatively easy and quick to prepare. I thought it was good, but it was nothing special. I used about half of the red curry paste it calls for (didn’t want it to be too spicy!)…maybe that was the reason? I mean, this was good, but it didn’t have any oomph! And I have to say, it’s so funny when your tastes change as you get older. I used to HATE cilantro, but now I kind of LIKE it!
Thai Butternut Soup
(Cooking Light, March 2013)
*If you can’t find frozen pureed squash, you can cook this soup with 4 cups cubed butternut squash. Just add 5 extra minutes to the cooking time in step 2
1 tsp canola oil
1 cup chopped onion
2 1/2 tsp red curry paste
1 1/2 tsp minced fresh garlic
1 tsp minced fresh ginger
1 cup fat-free, lower-sodium chicken broth (I used veggie “chicken” broth)
2 tsp brown sugar
2 (12-ounce) packages frozen pureed butternut squash
1 (14-ounce) can light coconut milk
1 1/2 tsp fish sauce (I used soy sauce instead)
1/4 tsp salt
1/2 cup chopped unsalted, dry-roasted peanuts
1/4 cup cilantro leaves
1 lime, cut into 8 wedges
1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.
2. Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.