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
Calories166.8 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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