Thai Coconut Curry Butternut Squash Soup ♥♥♥SHARE so you can find it on your timeline♥♥♥ 2 medium butternut squash (enough for about 4 cups cooked squash) 1 tablespoon olive oil, divided 1 cup chopped onion 1 tablespoon red curry paste (more or less to taste) 2 teaspoons minced fresh garlic 1 teaspoon minced fresh ginger 1 1/2 cups fat free chicken broth 1 tablespoon brown sugar 1 can light coconut milk 2 teaspoons fish sauce 1/2 teaspoon salt for garnish 1/2 cup chopped unsalted, dry roasted peanuts cilantro leaves lime wedges Preheat oven to 400 degrees. Cut squash in half and remove seeds. Rub cut side of squash pieces with olive oil, and roast cut side up on a foil lined pan for 50-60 minutes. For soup, heat 2 teaspoons oil in a medium sauce pan over medium-high heat. Add chopped onion and saute for 3 minutes. Add curry paste, garlic, and ginger and saute another 1-2 minutes. Add broth and next 4 ingredients (through salt) and cover. Bring to a boil. Reduce heat and simmer 5 minutes stirring frequently. Scoop roasted squash from shell and add to soup. Add about 4 cups of squash. If you have more than that, save for another recipe. Stir and simmer for another 5 minutes. Ladle soup by batches into a blender and puree until smooth, or use an immersion/stick blender to puree soup in the pot. After pureeing continue to simmer until serving, about 10 minutes. Garnish with chopped peanuts and cilantro. Serve with a lime wedge (serves 4) Follow my page if you LOVE quotes, Recipes, and all sorts of good stuff!! https://facebook/emily.berkman.7 join us here for more tips, recipes, and support-- https://facebook/groups/emilysweightlosssupport/ learn more about skinny fiber here-- dropthosepounds.sbc90/
Posted on: Mon, 24 Mar 2014 15:40:10 +0000
Trending Topics
Recently Viewed Topics
© 2015