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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat oil in heavy large saucepan over medium-high heat. Add onions and sauté until soft and golden, about 5 minutes. Add garlic; stir 1 minute. Add curry paste and curry powder; stir 20 seconds. Add squash and sauté 1 minute. Stir in 2 cups broth and coconut milk and bring to boil. Reduce heat to medium and boil gently until squash is soft, 10 to 12 minutes. Cool slightly. | 2. Working in batches, puree soup in blender until smooth. Season with salt and pepper. Transfer soup to medium bowl and chill until cold, about 2 hours. Thin with more broth, if desired. | 3. Ladle soup into bowls. Spoon dollop of yogurt into center of soup in each bowl. Sprinkle with chopped cilantro and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
onion	2	cups	chopped	128.0	29.888	3.52	0.32
garlic clove	2		chopped	-	-	-	-
thai red curry paste	1 -2	teaspoon		-	-	-	-
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802
squash	1		trimmed cut	24.13	4.9276	1.2827	0.3429
vegetable broth	2 -3	cups		0.0	0.0	0.0	0.0
coconut milk	1	cup	canned	552.0	13.296	5.496	57.216
plain nonfat yogurt				-	-	-	-
cilantro			chopped	-	-	-	-
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.