Autumn Gold Butternut Squash Soup - With Thai Inspired Flavors Recipe

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Autumn Gold Butternut Squash Soup - With Thai Inspired Flavors
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  1. Heat olive oil in a large soup pot. Add carrot, celery and onion, and stir in the curry paste and the chopped ginger. Cook until vegetables are tender and ginger is aromatic, 3 to 4 minutes.
  2. Add butternut squash, stirring to combine. Bring to a boil (add a little chicken broth if necessary), then reduce heat and simmer until squash is fork-tender, about 30 minutes. Stir in chicken broth and light or regular coconut milk. Season with salt and pepper; taste and adjust seasonings, if necessary.
  3. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
  4. Garnish each serving with 1 or 2 pappadums, a tablespoon toasted coconut flakes and a tablespoon chopped fresh cilantro. A squeeze of fresh lime juice is also good. Enjoy!
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 192 Kcal (804 kJ)
Calories from fat 117.47 Kcal
% Daily Value*
Total Fat 13.05g 20%
Sodium 101.74mg 4%
Potassium 649.61mg 14%
Total Carbs 18.33g 6%
Sugars 4.08g 16%
Dietary Fiber 3.41g 14%
Protein 5.75g 12%
Vitamin C 23.4mg 39%
Vitamin A 1.1mg 37%
Iron 1.6mg 9%
Calcium 68.3mg 7%
Amount Per 100 g
Calories 53.08 Kcal (222 kJ)
Calories from fat 32.48 Kcal
% Daily Value*
Total Fat 3.61g 20%
Sodium 28.13mg 4%
Potassium 179.59mg 14%
Total Carbs 5.07g 6%
Sugars 1.13g 16%
Dietary Fiber 0.94g 14%
Protein 1.59g 12%
Vitamin C 6.5mg 39%
Vitamin A 0.3mg 37%
Iron 0.4mg 9%
Calcium 18.9mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.2
  • 6

Good Points

  • saturated fat free,
  • very low sodium,
  • cholesterol free

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