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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
carrot	2/3	cup	diced	34.9867	8.1749	0.7936	0.2048
celery	1/2	cup	diced	8.08	1.4999	0.3484	0.0859
onion	2/3	cup	diced	42.6667	9.9627	1.1733	0.1067
red curry paste	1	tablespoon		-	-	-	-
ginger	2	teaspoons	chopped	3.2	0.7108	0.0728	0.03
butternut squash	4	cups	cubed	252.0	65.464	5.6	0.56
chicken broth	4 -6	cups	low sodium	0.0	0.0	0.0	0.0
coconut milk	1/2	cup		276.0	6.648	2.748	28.608
sea salt pepper			ground	-	-	-	-
pappadams				-	-	-	-
coconut flake			toasted	-	-	-	-
cilantro			chopped	-	-	-	-
lime wedge				-	-	-	-

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