Thai Butternut Soup from Cooking Light

I’m not really sure how authentically Thai this recipe is, but I do know it tastes pretty dang awesome.

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I remember my first experience with Thai cuisine. It was on my honeymoon, at the tender age of 22. The huz and I stayed at a Sandals resort in Jamaica which featured a “private island,” accessible only by ferry, housing a Thai restaurant (oh, and a clothing-optional beach!).

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I’m not going to disclose whether or not we sunbathed at the nude beach during our vacation, but I WILL tell you that one evening we did take the ferry over to the island for dinner at the Thai restaurant.

And I have photographic evidence. Please keep in mind this picture was taken in freaking JAMAICA in JULY. Hot in, so hot in here! So hot in, hot, oh! With a little bit of, uh uh, and a little bit of, uh uh. I was like good gracious. …Bodacious.

What I am saying is that it was hot.

I just have this vivid memory of being on this wonky, bright yellow ferry in the middle of the Caribbean-freaking-Sea, it’s pitch black outside, and we’re just about dying from the steam bath-like humidity.

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But we made it to the “private island” and enjoyed a multi-course Thai meal for dinner, and lived to tell the tale. Too bad I didn’t take food pictures!

Nowadays most of my Thai-food-consumption occurs in the form of Thai-inspired knock-off recipes prepared in the tiny kitchen of my home. There aren’t many good local Thai options in Ann Arbor? Though, I must say, I do love No Thai! – a rare, indulgent noodly treat!

Who knows if I’ve ever even had “authentic Thai food.” Probably not. But I’m okay with that, because I made this Thai-inspired soup and it rocks my socks.

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A pinch bowl filled with minced garlic, grated fresh ginger, and red curry paste guarantees a flavorful pot of soup.

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Wait for it…P1110069

BOOM! Color!P1110070

Plus fish sauce, salt, and brown sugar? Now we’re talking.P1110071

Coconut milk is what sold me on this recipe.P1110072

Well, that, and the fact that I’d get to utilize my immersion blender. Um, Most Exciting Kitchen Appliance Ever? Amirite?!

Vrrrrr! Vrrrr!

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What I was left with was this silky, velvety soup that warmed my soul. Creamy coconut milk paired with warm, spicy red curry paste. Don’t forget a squeeze of fresh lime juice to brighten it up. I could not get enough of this soup!P1110080

Serve it as the star of your meal, with bread and a hearty salad, or be like me and serve this Thai Butternut Soup with baked salmon and a side of dressed greens. Highly recommended!

Thai Butternut Soup

Recipe from Cooking Light

Ingredients
      • 1 teaspoon canola oil
      • 1 cup chopped onion
      • 2 1/2 teaspoons red curry paste
      • 1 1/2 teaspoons minced fresh garlic
      • 1 teaspoon minced 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 1/2 teaspoons fish sauce
      • 1/4 teaspoon salt
      • 1/2 cup chopped unsalted, dry-roasted peanuts
      • 1/4 cup cilantro leaves
      • lime wedges
Preparation
  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 (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Blend with an immersion blender (OR, place half of squash mixture in a blender. Remove center piece of blender lid (to 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 into a large bowl. Repeat procedure with remaining squash mixture). Spoon soup into bowls; top with peanuts and cilantro. Serve with lime wedges.

My rating: 9.1/10

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3 thoughts on “Thai Butternut Soup from Cooking Light

  1. Pingback: Spicy Basil Chicken | Meg.Goes.Nom.Nom.

  2. Pingback: Dinner Meal Plan for January 26-February 1 | Meg Goes Nom Nom

  3. Pingback: Dinner Meal Plan for February 2-8 | Meg Goes Nom Nom

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