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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Korean >> Korean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat over to 400°F Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon. | 2. In an heavy bottomed pot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 3 minutes. Add the curry paste and cook for a few more minutes. The curry will start to give off a wonderful aroma. Stir in the chicken broth, coconut milk, salt, squash and shredded lime leaves. Simmer for 15 minutes. Remove from heat and stir in the lime juice. Puree soup with a hand mixer or in a blender. Serve garnished with unsweetened coconut toasted at 400°F for 2-3 minutes, or until golden brown. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	1	pounds		204.1168	53.025	4.5359	0.4536
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
onion	1/4	cup	minced	16.0	3.736	0.44	0.04
ginger	1	tablespoon	grated	17.42	3.7242	0.467	0.2205
garlic clove	2			-	-	-	-
thai red curry paste	1 -2	teaspoon		-	-	-	-
lime leaf	6			-	-	-	-
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
coconut milk			unsweetened	-	-	-	-
kosher salt	1	teaspoon		-	-	-	-
lime juice	2	tablespoons	squeezed	7.5625	2.5469999999999997	0.127	0.0212
coconut			toasted	-	-	-	-

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