Thai Butternut Soup

Ingredients

Thai Butternut Soup, Serves: 10 (1 cup each)

1 large sweet onion
1 T. olive oil
3 cloves garlic, minced
1 T. minced fresh ginger
1 T. curry powder
1/8 t. ground red pepper
1/4 t. ground cumin
2-3 lbs. butternut squash (use frozen)
1 (32 oz) container low-sodium chicken broth
1 (13.5 oz) can lite coconut milk
2 T. fresh lime juice (about 1 lime)
2 1/2 t. salt

Optional garnish: yogurt or sour cream

Directions

Cut the squash in half lengthwise, cover with plastic wrap and microwave until tender, about 10 minutes.

Meanwhile, Sauté onion and shallots in hot oil in a Dutch oven over medium-high heat 8 minutes or until tender. Add ginger, curry and cumin; sauté 1 minute. Add cooked squash and broth; bring to a boil. Reduce heat to medium; add coconut milk, lime juice and salt, and simmer, stirring often, 10-20 minutes.

Use an immersion blender to process until smooth.

(Nutrition Facts: 155 calories, 4 g fat, 0 g saturated fat, 0 mg cholesterol, 320 mg sodium, 27 g carbohydrate, 5 g fiber, 6 g protein)
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