Curried Butternut Squash Soup
This bright and flavorful fall soup has a dose of protein to keep you fuller longer.
Ingreadient :
- 1 tablespoon olive oil
- 1 medium yellow onion chopped (about 1 1/2 cups)
- 2 teaspoons kosher salt, divided
- 3 tablespoons red curry paste
- 2 tablespoons grated fresh ginger (from a 3-inch piece)
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 4 cups lower-sodium vegetable broth
- 1 1/2 pounds butternut squash, cut into 1 1/2-inch cubes (from 2 [20-ounce] package)
- 1 15.5-ounce can unsweetened coconut milk, well stirred
- 1 12-ounce package silken tofu, drained
- 2 tablespoons fresh lime juice (from 1 or 2 limes)
- 6 tablespoons crushed salted peanuts
- Chopped fresh cilantro and crushed red pepper (optional), for serving
Direction :
- 1 tablespoon olive oil
- 1 medium yellow onion chopped (about 1 1/2 cups)
- 2 teaspoons kosher salt, divided
- 3 tablespoons red curry paste
- 2 tablespoons grated fresh ginger (from a 3-inch piece)
- 3 medium cloves garlic, minced (about 1 tablespoon)
- 4 cups lower-sodium vegetable broth
- 1 1/2 pounds butternut squash, cut into 1 1/2-inch cubes (from 2 [20-ounce] package)
- 1 15.5-ounce can unsweetened coconut milk, well stirred
- 1 12-ounce package silken tofu, drained
- 2 tablespoons fresh lime juice (from 1 or 2 limes)
- 6 tablespoons crushed salted peanuts
- Chopped fresh cilantro and crushed red pepper (optional), for serving
