Thai Butternut Soup

By á-42947

Enjoy a bowl of this beautiful soup! Not only does it have a great orange color it has a great taste. Yum!

Ingredients

• 1 teaspoon canola oil
• 1 cup onion, chopped
• 2 1/2 teaspoons red curry paste
• 1 1/2 teaspoon minced fresh garlic
• 1 teaspoon minced fresh ginger
• 1 cup fat free lower sodium chicken broth
• 2 teaspoons brown sugar
• 2 (12 ounce) packages frozen pureed butternut squash
• 1 (14 ounce) can light coconut milk
• 1 1/2 teaspoon fish sauce
• 1/4 teaspoon salt
• 1/2 cup chopped unsalted dry roasted peanuts
• 1/4 cup cilantro leaves
• 1 lime cut into 8 wedges

Details

Adapted from cookinglight.com

Preparation

Step 1

Heat a medium saucepan over medium high heat. Add oil; swirl to coat. Add onion; saute 3 minutes. Add curry paste, garlic and ginger and saute 45 seconds, stirring constantly.

Add broth and next five ingredients (thru salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently.

Place half of squash mixture in blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening of blender lid (to avoid splatters). Blend until smooth. Pour into large bowl.

Repeat procedure with remaining squash mix. Spoon about 1 cup of soup into each bowl, top with 2 tbsp peanuts and 1 tbsp each cilantro, and serve with lime wedges.