Thai Butternut Soup


    1 teaspoon canola oil 
  1. 1 cup chopped onion
  2. 2 1/2 teaspoons red curry paste
  3. 1 1/2 teaspoons minced fresh garlic
  4. 1 teaspoon minced fresh ginger
  5. 1 cup fat-free, lower-sodium chicken broth
  6. 2 teaspoons brown sugar
  7. 2 (12-ounce) packages frozen pureed butternut squash
  8. 1 (14-ounce) can light coconut milk
  9. 1 1/2 teaspoons fish sauce
  10. 1/4 teaspoon salt
  11. 1/2 cup chopped unsalted, dry-roasted peanuts 
  12. 1/4 cup cilantro leaves
  13. 1 lime, cut into 8 wedges
  14. Preparation
  15. 1. Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.
  16. 2. Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. 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. Serve with lime wedges.
  17. Note:
    Ivy Manning, Cooking Light 
    MARCH 2013

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s