
By Helen Blake
Soup Maker Thai Butternut Squash Soup
5 steps
Prep:20minCook:30min
Updated at: Sun, 29 Oct 2023 13:26:49 GMT
Nutrition balance score
Unbalanced
Glycemic Index
56
Moderate
Glycemic Load
8
Low
Nutrition per serving
Calories166.7 kcal (8%)
Total Fat12.4 g (18%)
Carbs14.8 g (6%)
Sugars4.3 g (5%)
Protein2.8 g (6%)
Sodium335.2 mg (17%)
Fiber3.5 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

800gbutternut squash
cubed

0.5onion
chopped

1lemongrass
whole

1red chilli
roughly chopped

2 inchturmeric root
roughly chopped

2cloves garlic
roughly chopped

1 inchginger
sliced

1 tspcumin seed

1stock cube

½ tspchilli flakes
optional

1 litrewater
boiling

4coriander root
Chopped

400mlcoconut milk

coriander leaves
to garnish

Red chilli
sliced, to garnish

salt
to taste

black pepper
freshly ground

½ tspsriracha

1 Tbsplime juice
Instructions
Step 1
Put everything except the coconut milk in the soup maker and run on chunky cycle.
Step 2
Remove the lemongrass before blending soup.
Step 3
Add coconut to desired thickness and blend again.
Step 4
Adjust seasoning with salt, pepper, Chilli flakes (optional), Sriracha and lime juice.
Step 5
Serve with a sprinkle of coriander leaves and thinly sliced red chilli.
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