Butternut Squash Coconut Soup
October 25, 2015 16 Comments
This soup is HUGE on flavor, low in calories, and incredibly healthy. Win, win, win.
I forgot to mention - fast!
I love it because my kids will eat it without complaint. Oh yes, they complain when something bright orange, other than a candy corn, shows up at the dinner table.
It has 249% of your daily value of vitamin A, 8% of your daily value of iron, and 44% of your daily value of vitamin C.
The flavor punch in this recipe comes for Thai Roasted Red Chili Paste AKA Nam Prik Pao that can be found at Walmart it is so common. The brand I bought was Thai Kitchen and I found it in the “Asian foods” section of my grocery store.
It imparts a salty, spicy, and sour note that is a great complement to the sweet flavor of the butternut squash and the coconut milk. It wasn’t SO spicy that my kids wouldn’t eat it.
If you don’t have time to cut up a butternut squash, you can find peeled chunks in your produce section. Buying the pre-cut squash will save you a lot of time.
Even with out buying the pre-cut squash, this recipe is super fast. I served it with some bread and a salad.
Have you used the Thai pastes? What do you use them in?
Butternut Squash Coconut Soup Recipe
Serves 4, 1 ½ cups per serving
1 tablespoon olive oil
½ cup chopped red onion
1 clove garlic, chopped
1 tablespoon Thai Roasted Red Chili Paste (Nam Prik Pao)
1 pound butternut squash, peeled and cubed
2 ½ cups low sodium vegetable stock (or chicken stock)
1-15 ounce can light coconut milk
¼ cup chopped cilantro, optional
Heat olive oil and sauté onion and garlic until softened. Add chili paste and fry for one minute. Toss in butternut squash and fry, stirring, for about 3 minutes. Pour in stock and bring to a boil. Simmer for 6 minutes or until squash is soft.
Add coconut milk and using an immersion blender, puree soup. Taste to determine if you need to add salt. Serve adding chopped cilantro as a garnish.
For one serving (about 1 ½ cups) = 180 calories, 10.3 g fat, 5.9 g saturated fat, 20.2 g carbohydrates, 6.0 g sugar, 2.2 g protein, 3.3 g fiber, 145 mg sodium, 4 Points+
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
Other posts you might like:
This roasted summer squash recipe is so easy because summer squash, unlike winter squash, doesn’t have to be peeled. It arrives ready to go (which is my type of squash).....
Doesn't this look festive? Your guests will be impressed by your ingenuity (and less bowls to wash)...