Soups

Thai Curry Butternut Squash Soup

35

A warm and filling recipe for a cold evening.

8
1 large butternut squash
1 cup vegetable broth
3 tablespoons olive oil
1 sweet onion, finely chopped
4 cloves garlic, minced
1 teaspoon ginger root, minced
5 mini red bell peppers (it's what I had on hand, use a regular red bell if that's what you have)
1 can Thai coconut milk
2 tablespoons Thai red curry paste
1/3 cup natural peanut butter
2 tablespoons fresh lime juice
1/2 cup cilantro, finely chopped (for garnish)
1/3 cup roasted peanuts, chopped (for garnish)
Sriracha (for garnish and flavor)
Cut the butternut squash in half (be careful those things are hard to cut) and remove the seeds. Place in a casserole dish with a bout 1 inch of water and microwave for 10 minutes. (I had to do each half...
See the full directions on my site
Nutritions

Calories
216

Sodium
625mg
26% DV

Fat
12g
19% DV

Protein
8g
16% DV

Carbs
24g
8% DV

Fiber
4g
16% DV
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