Looking for a great butternut squash soup recipe? Then you must try our Thai-inspired Butternut Squash, Coconut and Lime Soup. With wonderful flavour and a silky smooth consistency, this soup is a must try!
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
Heat dressing in large saucepan on medium heat. Add onions; cook and stir 4 min. or until tender. Add garlic and ginger; cook and stir 1 min.
Add squash, broth and pepper; stir. Bring to boil; simmer on medium-low heat 25 min. or until squash is very tender, stirring occasionally. Blend, in batches, in blender until smooth, returning each puréed batch to saucepan.
Stir in coconut milk; cook on medium heat 3 to 5 min. or until heated through, stirring frequently.
Kraft Kitchen Tips!
Top with 1 tsp. thinly sliced Thai red chiles, 2 Tbsp. thawed frozen shredded coconut and 1/4 cup fresh coriander leaves just before serving. Look for frozen shredded coconut in Thai or South Asian speciality grocery stores.
This hearty soup can be prepared ahead of time. Cool, then refrigerate up to 2 days before serving. Reheat in saucepan on medium heat just before serving, stirring occasionally.
How to Store the Leftover Coconut Milk
Leftover coconut milk can be frozen in freezer container up to 3 months. Thaw in refrigerator before using as desired.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 2 g
Cholesterol 0 mg
Sodium 380 mg
Carbohydrate 13 g
Fibre 3 g
Sugars 4 g
Protein 3 g
6 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.