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

Thai Butternut Soup might be just the soup you are searching for. One portion of this dish contains roughly 8g of protein, 17g of fat, and a total of 317 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is typical of Asian cuisine. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Head to the store and pick up curry paste, lime, canolan oil, and a few other things to make it today. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat a medium saucepan over medium-high heat.

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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.

Ingredients you will need

Cilantro

Peanuts

Squash

Soup

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Bowl

Serve with lime wedges.

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Lime Wedge

Equipment

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: Gewurztraminer, Chenin Blanc, Riesling

Gewurztraminer, Chenin Blanc, and Riesling are my top picks for Asian. 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. You could try Zind-Humbrecht Calcaire Gewurztraminer. Reviewers quite like it with a 4.9 out of 5 star rating and a price of about 43 dollars per bottle.

Zind-Humbrecht Calcaire Gewurztraminer

This wine shows an incredibly refined nose with great aromatic persistence where ancient rose, leather and musky spices combine together. The palate is elegant as well as firm. The residual sweetness does not bring any heaviness; instead, it allows a better integration of the tannic structure.Excellent match for spicy dishes or strong cheeses as well as rich pate or Asian cuisines.