THAI-INSPIRED BUTTERNUT SQUASH SOUP WITH COCONUT MILK
This Thai-style butternut squash soup is soothing and flavorful, and the heat from the curry and Sriracha will warm you right up.
Provided by Jennifer Segal
Categories Soups
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary.
- Add the squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
- Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the coconut milk, lime juice, and salt (if the coconut milk is solidified, use the immersion blender to mix it in). Bring to a simmer, then taste and adjust the seasonings, adding the remaining tablespoon of curry paste if more heat is desired. Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.
- Make Ahead: This soup can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Keep in mind that the soup will thicken up quite a bit as it cools, so you'll need to add a bit of water or broth to thin it back to the right consistency upon reheating.
- Freezer-Friendly Instructions: The soup can also be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)
Nutrition Facts : ServingSize 1 bowl (not including garnishes), Calories 307, Fat 17 g, Carbohydrate 36 g, Protein 8 g, SaturatedFat 10 g, Sugar 13 g, Fiber 4 g, Sodium 658 mg, Cholesterol 6 mg
BUTTERNUT SQUASH SOUP WITH SHRIMP
All you need to make this simple autumn meal is a single pot, a hot stovetop, and someone to set the table.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Cut the squash into 1/2-inch pieces and set aside. In a large Dutch oven or heavy pot, melt 1 tablespoon butter over medium. Add shrimp and cook until opaque throughout, 6 minutes. Transfer to a plate; cover with foil.
- Increase heat to medium-high. Add 1 tablespoon butter, onion, and chopped sage; cook until onion is softened, 8 minutes. Add squash, cayenne, and broth and bring to a boil. Reduce heat and simmer until squash is tender, 20 minutes. Season with salt. Transfer half the mixture to a blender. Add sour cream and puree until smooth (use caution when blending hot liquids). Return to pot along with shrimp; stir to combine. To serve, divide soup among four bowls; top with fried sage leaves, if desired.
Nutrition Facts : Calories 297 g, Fat 11 g, Fiber 3 g, Protein 28 g, SaturatedFat 6 g
KABOCHA SQUASH AND SHRIMP SOUP
This is a kabocha squash soup that my Asian mother made and since then I have loved it! It's a very healthy one-of-a-kind squash soup.
Provided by Cynthia
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 34m
Yield 4
Number Of Ingredients 8
Steps:
- Heat olive oil in a skillet over medium heat; cook and stir green onions until fragrant, about 1 minute. Add kabocha squash, shrimp, sugar, and salt; cook and stir until squash is lightly browned but still tender, 3 to 4 minutes. Remove skillet from heat.
- Bring chicken broth to a boil in a pot; add squash and shrimp. Pour in enough water to cover squash by 1/2 inch. Simmer until squash is tender, 10 to 15 minutes.
Nutrition Facts : Calories 98.7 calories, Carbohydrate 20.5 g, Cholesterol 4.9 mg, Fat 1.8 g, Fiber 3.6 g, Protein 3.1 g, SaturatedFat 0.2 g, Sodium 740.3 mg, Sugar 5.6 g
THAI SHRIMP AND SQUASH SOUP
An aromatic herb used throughout Southeast Asia, lemongrass resembles a green onion in shape and has long, thin, gray-green leaves. Kaffir lime leaves, from the Kaffir lime tree, have a distinctive shape: They are attached in pairs, end to end. Both of these ingredients can be found in well-stocked supermarkets or Asian markets. From the kitchens of William & Sonoma.
Provided by Raquel Grinnell
Categories Vegetable
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot over medium heat, warm the olive oil. Add the onions and cook, stirring, until soft and translucent, about 5 minutes. Add the garlic, curry powder, ginger powder, turmeric, chili, lemongrass and Kaffir lime leaf and cook, stirring frequently so the ingredients do not burn, about 3 minutes. Add the stock and fish sauce, cover the pot and simmer for 5 minutes.
- Add the butternut squash, cover and cook until the squash is tender when pierced with a knife, 5 to 7 minutes. Add the coconut milk and green beans, cover and cook until the beans are tender, about 5 minutes. Add the shrimp and cook until opaque, 3 to 5 minutes.
- Remove the pot from the heat. Remove the chili, lemongrass and Kaffir lime leaf and discard. Ladle the soup into warmed bowls and garnish with basil and lime wedges. Serve immediately.
Nutrition Facts : Calories 375.1, Fat 19.7, SaturatedFat 12.8, Cholesterol 133.2, Sodium 863, Carbohydrate 27.9, Fiber 5.1, Sugar 10.2, Protein 24.6
THAI SHRIMP SOUP
This tasty soup comes together in minutes, and it's a crowd pleaser. The ingredients are available in my little Maine grocery store, too. -Jessie Grearson-Sapat, Falmouth, Maine
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 8 servings (2 quarts).
Number Of Ingredients 19
Steps:
- In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.
Nutrition Facts : Calories 163 calories, Fat 7g fat (3g saturated fat), Cholesterol 69mg cholesterol, Sodium 505mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
SHRIMP PAD THAI SOUP
Pad thai is one of my favorite dishes, but it is often loaded with extra calories. This soup is a healthier option that has all the flavor of traditional versions. -Julie Merriman, Seattle, Washington.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 13
Steps:
- In a 6-qt. stockpot, heat oil over medium heat. Add shallots and chili pepper; cook and stir 4-6 minutes or until tender. Stir in crushed tomatoes, peanut butter and soy sauce until blended; add broth. Bring to a boil; cook, uncovered, 15 minutes to allow flavors to blend., Add shrimp and noodles; cook 4-6 minutes longer or until shrimp turn pink and noodles are tender. Top each serving with bean sprouts, green onions and, if desired, chopped peanuts and additional chopped chili pepper. Serve with lime wedges.
Nutrition Facts : Calories 252 calories, Fat 7g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 755mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges
THAI SQUASH SOUP
Up your vegetable intake with this fragrant pumpkin soup spiced with Asian flavours
Provided by Good Food team
Categories Lunch, Soup
Time 35m
Number Of Ingredients 7
Steps:
- Fry the onion, lemongrass and most of the chilli in a large pan with a splash of water for 2-3 mins until softened - add more water if it starts to catch. Tip in the squash and stir. Cover with 1 litre water, bring to the boil and simmer for 15 mins until the squash is tender. Add lime juice, remove from the heat and blitz with a hand blender until smooth.
- Pour in the coconut milk, season, then return to the heat to gently warm through. Ladle into bowls and serve with coriander and the remaining chilli.
Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein
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