Creamy Thai Squash Soup

Creamy Thai Squash Soup

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SERVINGS 8
Course Appitizer, Snacks & Sides, Soup
Cuisine American, Americana, Thai
Servings 8
Calories 148 kcal

Ingredients
 

  • 4 pounds butternut squash butternut, carnival, acorn or delicate, cooked and pureed (about 2 1/4 cups)
  • 1 cup light coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon sugar
  • 2 teaspoons fish sauce optional
  • 1 teaspoon red curry paste
  • 1/4 teaspoon ginger powder
  • 8 ounces tofu silken drained and coarsely chopped
  • 1 tablespoon lime juice

Instructions
 

  • In a large pot over medium heat, mix together squash puree, coconut milk, broth, sugar, fish sauce, red curry paste and ginger. Stir in tofu and heat soup for about 15 minutes.
  • Using an immersion blender (or regular blender), blend soup until tofu is completely blended. Cook for another 5 – 10 minutes.
  • Ladle into bowls and garnish with cilantro and roasted squash seeds, if desired.

Nutrition

Calories: 148kcalCarbohydrates: 30gProtein: 4gFat: 2gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 283mgPotassium: 849mgFiber: 5gSugar: 7gVitamin A: 24271IUVitamin C: 48mgCalcium: 120mgIron: 2mg
Keyword 21 day fix, 2b mindset, 30 minute meals, butternut squash, curry, fall, soup
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