Thai Butternut Squash Soup Recipe

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Thai Butternut Squash Soup
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  1. Peel the squash, remove seeds and cut into large cubes together with the carrot.
  2. Heat the oil and cook the onion with garlic and ginger until soft, but not browned.
  3. Add the squash and carrots. Place lemongrass in cheesecloth or use the kind in a plastic tube. If neither fresh or tube available, use lemongrass powder. Add lemongrass to pot. Cover with vegetable stock, bring to boil and cook on low power until squash is tender.
  4. When you turn it to low, add the mango and chilli pepper.
  5. Add the coconut milk and curry powder. Removed cheesecloth, if you used it, squeezing off the soup. Cream using a food processor or a handheld blender until smooth.
  6. ***********ECW ONLY******************.
  7. Small containers 8 oz Large containers 32 oz Freezer or refrigerate depending on how long until delivery date.
  8. Servings are based on 8 0z serving.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 699.5 Kcal (2929 kJ)
Calories from fat 71.39 Kcal
% Daily Value*
Total Fat 7.93g 12%
Sodium 25581.59mg 1066%
Potassium 321.72mg 7%
Total Carbs 129.21g 43%
Sugars 9.9g 40%
Dietary Fiber 3.07g 12%
Protein 1.58g 3%
Vitamin C 38mg 63%
Vitamin A 0.4mg 15%
Iron 0.6mg 4%
Calcium 34.7mg 3%
Amount Per 100 g
Calories 235.13 Kcal (984 kJ)
Calories from fat 24 Kcal
% Daily Value*
Total Fat 2.67g 12%
Sodium 8599.07mg 1066%
Potassium 108.14mg 7%
Total Carbs 43.43g 43%
Sugars 3.33g 40%
Dietary Fiber 1.03g 12%
Protein 0.53g 3%
Vitamin C 12.8mg 63%
Vitamin A 0.1mg 15%
Iron 0.2mg 4%
Calcium 11.7mg 3%

* 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

  • 14
  • 16

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium

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