By hostthetoast.com
Thai Coconut Curry Butternut Squash Soup
Instructions
Prep:15minCook:35min
Adapted from http://www.myrecipes.com/recipe/thai-butternut-soup
Updated at: Fri, 28 Aug 2026 01:05:21 GMT
Nutrition balance score
Unbalanced
Glycemic Index
60
Moderate
Glycemic Load
24
High
Nutrition per serving
Calories402.3 kcal (20%)
Total Fat32.8 g (47%)
Carbs26.6 g (10%)
Sugars5.2 g (6%)
Protein8.1 g (16%)
Sodium962.3 mg (48%)
Fiber4.2 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
1 tablespooncanola oil
if cooking on stovetop
2cloves garlic
minced
1yellow onion
small, diced
1 teaspoonginger
freshly grated
2 tablespoonsthai red curry paste
2 cupschicken broth
or vegetable
1butternut squash
medium-sized, peeled, seeded, and cut into 1" cubes
1 x 15 ouncecan coconut milk
divided
1juice of lime
½ teaspoonsalt
plus more to taste
¼ teaspoonpepper
freshly ground, plus more to taste
Sriracha
to taste, optional
⅓ cupcilantro
chopped, to garnish
⅓ cupunsalted dry-roasted peanuts
chopped, to garnish
Naan
to serve, optional
Instructions
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