Life’s little luxuries and lots of inspiration

Thai-Inspired Butternut Squash Soup

Butternut squash is a fall favorite for good reasons – it’s healthy, delicious and readily available across the country this time of year. It also happens to go very well with both sweet and spicy flavors.

final soup

Bored with the more traditional butternut squash recipes, I was thrilled to have stumbled upon this Thai-inspired soup while perusing the Whole Foods blog. This soup is extremely easy to make, nutritious and relatively low in calories and fat. Plus, it’s absolutely delicious!

Read on for the recipe and a look at the soup as it comes to life.

Ingredients

butternut squash soup ingredients

2 teaspoons Carapelli Olive Oil

1 small yellow onion, chopped

1 clove garlic, finely chopped

2 teaspoons finely chopped fresh ginger

1 teaspoon red curry paste, more to taste

2 teaspoons light brown sugar

1/2 teaspoon sea salt

1 medium butternut squash, peeled and cut into 1-inch pieces, about 4 cups

2 cups low-sodium gluten-free chicken broth

1 (14 ounce) can coconut milk

1 pound medium shrimp, peeled and deveined

1/4 cup chopped fresh cilantro

1/4 cup shredded coconut, toasted

Directions

Heat oil in a large soup pot over medium-high heat. Add onion, garlic and ginger.

Cook, stirring frequently, until fragrant and onion is translucent, about 5 minutes.

Stir in curry paste, sugar and salt and cook 1 minute longer.

Stir in squash, broth and coconut milk and bring to a boil. Reduce heat and simmer until squash is tender, 20 to 25 minutes.

Stir in shrimp and simmer just until cooked through, about 2 minutes.

Stir in cilantro, sprinkle with coconut and serve with lime wedges on the side.

Cooking until translucent...I added a bit more olive oil during this process.

Cooking until translucent…I added a bit more olive oil during this process.

Added the squash....after it took forever to peel and chop.

Added the squash….after it took forever to peel and chop.

It's starting to look like soup -here I added the broth and the coconut milk.

It’s starting to look like soup -here I added the broth and the coconut milk.

By now, the squash was tender, so I added the shrimp...

By now, the squash was tender, so I added the shrimp…

The gorgeous , fresh cilantro went in next...

The gorgeous , fresh cilantro went in next…after the shrimp turned pink…

An I toasted the coconut before popping it into the soup at the last minute..

And I toasted the coconut before popping it into the soup at the last minute..

Ready to serve...but no lime wedges....I forgot to add these to my shopping list...

Ready to serve…but no lime wedges….I forgot to add these to my shopping list…

Takeaways

  • This soup is absolutely delicious! My only change would be to add a dash more red curry paste to increase the heat.
  • The hardest part of creating this soup is peeling and cutting the butternut squash. You really do have to be careful. You can purchase canned butternut squash, but fresh is better.
  • The recipe serves 4 to 6.
  • The recipe calls for canola oil, but I never use canola oil. I used one of my favorites – Carapelli Olive Oil instead.
  • I did not have any fresh ginger so I used powered ginger. I felt that this worked out just fine.
  • I added toasted coconut directly to the soup. Next time, I will reserve a bit of the toasted coconut for a garnish.
  • Serve this soup an entrée by along with rice or noodles and garnish with lime wedges.

Serves 4 to 6

Nutritional Info:

*Nutritional info provided by Whole Foods blog post

Per Serving: 250 calories (60 from fat), 7g total fat, 3.5g saturated fat, 175mg cholesterol, 480mg sodium, 26g carbohydrate (6g dietary fiber, 7g sugar), 23g protein

4 Responses to “Thai-Inspired Butternut Squash Soup”

  1. Sandy g

    Love squash soup! This recipe looks easy and the addition of the ginger and red curry paste adds a different twist.
    Will try for dinner this week.

    Reply

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