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.
Ingredients:
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
Preparation:
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.
Nutrition:
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