Thai Butternut Squash Soup

Thai Butternut Squash Soup Thai Butternut Squash Soup A quick-to-make Thai-influenced coconut soup that’s sure to please. Real fast tip: try making with frozen, pre-cubed squash, found in the frozen food aisle.
A quick-to-make Thai-influenced coconut soup that’s sure to please. Real fast tip: try making with frozen, pre-cubed squash, found in the frozen food aisle.
  • 10 min prep
  • 25 minutes
  • 210 calories
  • $0.70
  • Vegan
  • Vegetarian

Ingredients


Makes: 8 C (2 L)

Preparation


 
  • With Multipurpose Steamerbr>- Place first four ingredients in an Epicure Multipurpose Steamer and microwave for 15 minutes with lid on.
    - Blend to desired consistency with a hand blender.
    - Season to taste and serve garnished with a drizzle of Le Taj Finishing Sauce.
  • With Multipurpose Pot - 12 C
    - Place first four ingredients in an Epicure Multipurpose Pot and bring to a boil.
    - Reduce heat and simmer for 20–25 minutes, until squash is soft.
    - Blend to desired consistency with a hand blender.
    - Season to taste and serve garnished with a drizzle of Le Taj Finishing Sauce.

Tip


 

Make it a meal: For added protein, top with grilled salmon or shrimp.

Nutritional Serving Size Per 2 C (500 ml)
Calories 210
Fat 0 g
Saturated Fat 6 g
Transfat 0 g
Cholesterol 0 mg
Sodium 110 mg
Carbohydrates 36 g
Fibre 6 g
Sugar 6 g
Protein 4 g

Shop this recipe...

Multipurpose Pot - 12 C
$88.00
Multipurpose Steamer
$50.00
Sea Salt (Grinder)
$15.00
Coconut Curry Oven Fry Seasoning
$7.50
Black Pepper (Grinder)
$15.00
Vegetable Broth Mix
$12.00
Le Taj Finishing Sauce Mix
$10.95