Looking for a great butternut squash soup recipe? Made with fresh squash, curry powder and coconut milk, our Thai Butternut Squash Soup is brimming with bold flavour.
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.
1/4 cup Kraft Italian Zesty Lime Dressing
4 cups chopped peeled butternut squash
1 onion, chopped
3 cloves garlic, minced
1 Tbsp. curry powder
3 cups 25%-less-sodium chicken broth
1 can (400 mL) lite coconut milk
1/2 cup chopped dry roasted peanuts
1/2 cup chopped fresh cilantro
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How do I make it ?
Heat dressing in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until softened, stirring occasionally. Stir in curry powder; cook and stir 1 min.
Add chicken broth; stir. Bring to boil; simmer on medium-low heat 20 min. or until squash is tender, stirring occasionally. Remove from heat. Stir in coconut milk.
Pour into blender in small batches; blend until smooth. Return to saucepan; cook on medium heat 3 to 5 min. or until heated through, stirring frequently.
Serve topped with nuts and cilantro.
Kraft Kitchen Tips!
This satisfying soup can be prepared ahead of time. Cool, then refrigerate up to 2 days before reheating to serve.
Keeping it Safe
When blending hot liquids, only fill the blender container halfway with the ingredients. Cover with lid, then place a kitchen towel over the lid and blend ingredients until smooth.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 4.5 g
Cholesterol 0 mg
Sodium 410 mg
Carbohydrate 20 g
Fibre 4 g
Sugars 6 g
Protein 6 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.