Wednesday, July 13, 2011

Thai Butternut Squash Soup

This is an adaptation of  Bangkok Butternut Squash Soup from The Dysphagia Cookbook by Elayne Achilles.  My son, Caleb, gave this cookbook to me as a gift.  There are several pureed recipes in it that I have modified for my needs.   This particular one is superb! It is just the right combination of spicy and  mellow, and became a family favorite when I made it in January. My son, Dan, created a beautiful illustration for squash and I was eager to post a recipe with it. 

1 small butternut squash, peeled, cubed and roasted
(yields about 2 1/2 cups of mashed flesh after roasting)
1 tablespoon coconut oil
1 small onion, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger root
1/2 teaspoon Thai red curry sauce (adjust to your taste, it is spicy!)
2 cups low-sodium chicken broth
1 cup coconut milk (nutritional info was calculated using regular, not light)
1 teaspoon salt
1 teaspoon pepper
Juice of 1 lime

Peel and cube uncooked squash.  Roast in a 375 degree oven, until tender, about 45 minutes.  While the squash is roasting, place the coconut oil in a large saucepan over medium heat.  Add onion, garlic, and ginger, and saute until tender.  Stir in the Tahi curry sauce and cook for 1 minute.  When the squash is cool, measure it to have 2 1/2 cups of mashed squash.  Add the squash, chicken broth, coconut milk, salt and pepper to the sauteed onion, garlic, ginger and curry mixture.  Bring all to a boil, reduce the heat, and simmer for 20 minutes.  Cool slightly, then puree.  If a thinner consistency is desired, add more broth.  Stir in the lime juice.  Serve hot.
Servings per recipe: 5
Serving Size: 1 cup
Calories: 178
Total Fat:11 g
Cholesterol: 0 mg
Sodium: 524 mg
Total Carbs:18 g
Dietary Fiber: 4g
Protein: 3 g

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