Thai Butternut Soup

Name: Thai Butternut Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Thai, Asian
Ingredients: 2 teaspoons brown sugar; 680 grams packages frozen pureed butternut squash; 1 teaspoon canola oil; 59 milliliters cilantro leaves; 118 milliliters chopped unsalted, dry-roasted peanuts; 2 teaspoons fish sauce; 1 teaspoon minced fresh ginger; 2 teaspoons minced fresh garlic; 397 grams light coconut milk; 1 lime, cut into 8 wedges; 237 milliliters fat-free, lower-sodium chicken broth; 237 milliliters chopped onion; 3 teaspoons red curry paste; 0 teaspoons salt

Thai Butternut Soup might be just the soup you are searching for. This recipe makes 4 servings with 317 calories, 8g of protein, and 17g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. It is perfect for Autumn. A mixture of ginger, cilantro leaves, dry-roasted peanuts, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. This recipe is typical of Asian cuisine. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Heat a medium saucepan over medium-high heat.

Equipment you will use

Sauce Pan

Add oil; swirl to coat.

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Cooking Oil

Add onion; saut 3 minutes.

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Onion

Add curry paste, garlic, and ginger; saut 45 seconds, stirring constantly.

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Curry Paste

Garlic

Ginger

Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently.

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Broth

Salt

Place half of squash mixture in a blender.

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Squash

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Blender

Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.

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Blender

Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth.

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Blender

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.

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Cilantro

Peanuts

Squash

Soup

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Bowl

Serve with lime wedges.

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Lime Wedge

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Sauce Pan

Blender

Bowl

Ingredients

Servings:

2teaspoons

brown sugar 680grams

packages frozen pureed butternut squash 1teaspoon

canola oil 59milliliters

cilantro leaves 118milliliters

chopped unsalted, dry-roasted peanuts 2teaspoons

fish sauce 1teaspoon

minced fresh ginger 2teaspoons

minced fresh garlic 397grams

light coconut milk 1

lime, cut into 8 wedges 237milliliters

fat-free, lower-sodium chicken broth 237milliliters

chopped onion 3teaspoons

red curry paste 0teaspoons

salt

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are my top picks for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Leo Steen Saini Vineyard Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 24 dollars.