Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Thai Butternut Squash Soup
A super easy, good-for-you soup perfect for any night of the week!
Course
Soup
Cuisine
Asian
Prep Time
20
minutes
Cook Time
25
minutes
Total Time
45
minutes
Servings
8
servings
Calories
379
kcal
Author
Erin Brighton
Ingredients
2
tablespoons
ghee
(or olive oil to make it vegan)
1
medium onion
chopped
3
cloves
garlic
finely chopped
1
inch
fresh ginger
grated
5
butternut squash
(between 8 and 9 cups of squash)
4
cups
vegetable broth
1
can coconut milk
2
teaspoons
fish sauce
(omit if vegan)
2
tablespoons
chili garlic sauce
1/2
lime
1
handful of cilantro leaves
(optional)
Instructions
Saute onion and garlic in the ghee or olive oil.
Add the fresh grated ginger.
Add butternut squash and stir well. Let the butternut squash soften with the onions for about a minute or two.
Add the vegetable broth and cook for about 20 minutes over medium heat.
Using an immersion blender, blend the soup until it is smooth.
Add fish sauce, chili garlic sauce and coconut milk. Stir well. Remove from heat.
Taste the soup. Add more fish sauce or chili garlic sauce if necessary. Add the juice from a half of a lime. Stir.
Serve the soup topped with additional chili garlic sauce and cilantro leaves.