PointsPlus Thai Coconut Curry-Butternut Squash Soup Recipe

PointsPlus Thai Coconut Curry-Butternut Squash Soup Recipe
Staff Writer
Thai Coconut Curry-Butternut Squash Soup
WeightWatchers.com
Thai Coconut Curry-Butternut Squash Soup

In Thailand, kabocha squash is popular in many restaurant and home kitchens. Here, it can still be a little hard to find, so this recipe was created with butternut squash and the flavors of Thai cuisine in mind, but easily accessible ingredients. It must be said, however, that this is a thick soup. If you prefer a thinner soup, add one to two tablespoons of warm water or broth to each portion before serving.

8
Servings
397
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4  pounds  butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1  tablespoon  canola oil
  • medium-sized onions, chopped finely
  • medium-sized cloves garlic, chopped finely
  • 1  tablespoon  grated ginger
  • 1  tablespoon  Madras curry powder
  • 2  cups  low-sodium canned chicken broth
  • 13 1/2  ounces  light coconut milk
  • 1  teaspoon  kosher salt
  • 1/8  teaspoon  cayenne
  • 1  tablespoon  lime juice
  • medium-sized scallions, sliced thinly on a bias, for garnish
  • 2  tablespoons  finely chopped cilantro, for garnish

Directions

Preheat the oven to 400 degrees.

Coat a large baking sheet with cooking spray. Place the squash in an even layer on the baking sheet and roast, stirring after 20 minutes, until browned and easily pierced with a knife, about 40 minutes. Remove from the oven and let cool.

Meanwhile, heat the oil in a large pot over medium heat. Add the onions and cook until lightly browned, stirring occasionally, about 10 minutes. Add the garlic and ginger. Cook, stirring, until fragrant, about 1 minute. Add the curry powder. Stir to combine and then cook for 30 more seconds.

Add the roasted squash to the pot and stir to combine. Add the broth, coconut milk, salt, and cayenne. Cover and simmer for 10 minutes.

Purée the soup in batches in a blender or food processor or in the pot using an immersion blender (be careful of splattering liquid). Before serving, stir in the lime juice. Ladle the soup into bowls and garnish with the scallions and cilantro.

Nutritional Facts

Total Fat
9g
13%
Sugar
43g
48%
Saturated Fat
1g
4%
Cholesterol
6mg
2%
Carbohydrate, by difference
57g
44%
Protein
27g
59%
Vitamin A, RAE
555µg
79%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
26mg
35%
Vitamin E, added
4mg
27%
Vitamin K (phylloquinone)
10µg
11%
Calcium, Ca
597mg
60%
Choline, total
51mg
12%
Copper, Cu
1mg
0%
Fiber, total dietary
4g
16%
Fluoride, F
31µg
1%
Folate, total
144µg
36%
Iron, Fe
7mg
39%
Magnesium, Mg
151mg
47%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
4mg
80%
Phosphorus, P
384mg
55%
Riboflavin
1mg
91%
Selenium, Se
19µg
35%
Sodium, Na
352mg
23%
Thiamin
1mg
91%
Vitamin D (D2 + D3)
3µg
20%
Water
241g
9%
Zinc, Zn
5mg
63%

Thai Shopping Tip

To find the ingredients you need to cook Southeast Asian cuisine, try to find specialty grocery stores in the Asian neighborhoods in your town.

Thai Cooking Tip

Southeast Asian Cuisine is about the balance of flavors between sweet and sour; hot and mild. When working with Asian chiles, the smaller ones are usually spicier. Handle with caution and care.