Thai Butternut Soup

Ingredients

· 1 teaspoon canola oil

· 1 cup chopped onion

· 2.5 teaspoons red curry paste

· 1.5 teaspoons minced fresh garlic

· 1 teaspoon minced peeled fresh ginger

· 1 cup fat-free, lower-sodium chicken broth

· 2 teaspoons brown sugar

· 2 (12-ounce) packages frozen pureed butternut squash

· 1 (14-ounce) can light coconut milk

· 1.5 teaspoon fish sauce

· .25 teaspoon salt

· .5 cup chopped unsalted, dry-roasted peanuts

· .25 cup cilantro leaves

· 1 lime, cut into 8 wedges

 

Steps

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.

2. Add broth and next 5 ingredients: 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 (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 mixture 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. Serves 4.

 

From: Cooking Light Annual Recipes 2014: A Year’s Worth of Cooking Light Magazine

Oxmoor House Publishing