Thai Butternut Soup

Name: Thai Butternut Soup
Ingredients: 1 teaspoon canola oil; 1 cup chopped onion; 2 1/2 teaspoons red curry paste; 1 1/2 teaspoons 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 teaspoons 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

14 ingredients

5 steps

Ingredients

1 teaspoon canola oil
1 cup chopped onion
2 1/2 teaspoons red curry paste
1 1/2 teaspoons 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 teaspoons 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

Directions

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; saute 45 seconds, stirring constantly.
2

Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with remaining squash mixture. Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.
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