Enjoy the flavors of the East with this Thai Butternut Squash Soup. This satisfying butternut squash soup can even be prepared ahead of time. Serve up hot and delicious Thai Butternut Squash Soup on nights when you need to warm up!
What You Need
Original recipe yields 6 servings
1/4 cup KRAFT Zesty Lime Vinaigrette Dressing
4 cups chopped peeled butternut squash
1 onion, chopped
3 cloves garlic, minced
1 Tbsp. curry powder
3 cups fat-free reduced-sodium chicken broth
1 can (14 oz.) lite coconut milk
1/2 cup chopped PLANTERS COCKTAIL Peanuts
1/2 cup chopped fresh cilantro
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Let's Make It
Heat dressing in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, 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.
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*
Total Fat 12g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 19g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1 cup 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.