PointsPlus Thai Coconut Curry-Butternut Squash Soup Recipe

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

Ready in
1 h, 10 m
8
Servings
174
Calories Per Serving
Deliver Ingredients

Ingredients

  • 4 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
  • 1 tablespoon canola oil
  • 2 medium-sized onions, chopped finely
  • 2 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
  • 2 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.

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.

Nutritional Facts

Total Fat
6g
9%
Sugar
7g
N/A
Saturated Fat
3g
14%
Protein
3g
6%
Carbs
31g
10%
Vitamin A
1207µg
100%
Vitamin B6
0.4mg
19.8%
Vitamin C
51mg
84%
Vitamin E
4mg
19%
Vitamin K
5µg
6%
Calcium
125mg
12%
Fiber
5g
22%
Folate (food)
68µg
N/A
Folate equivalent (total)
68µg
17%
Iron
2mg
10%
Magnesium
84mg
21%
Monounsaturated
1g
N/A
Niacin (B3)
3mg
14%
Phosphorus
89mg
13%
Polyunsaturated
0.7g
N/A
Potassium
860mg
25%
Sodium
498mg
21%
Thiamin (B1)
0.2mg
16.3%
Zinc
0.4mg
3%