Recipe for Thai Butternut Squash Soup

By Melissa Joulwan, Kellyann Petrucci

Making soups and stews like this Thai-flavoried Paleo version is so easy! Most of the work is done during simmering, so after a short investment of time to prep the ingredients, you can walk away and let the stove do the work. You can find Thai red curry paste in most grocery stores and online retailers. The Thai Kitchen brand is sugar free and Paleo friendly.

[Credit: ©iStockphoto.com/MSPhotographic]

Credit: ©iStockphoto.com/MSPhotographic

Preparation time: 10 minutes

Cook time: 40 minutes

Yield: 4 servings

One 14.5-ounce can coconut milk

One 4-ounce jar Thai Kitchen red curry paste

1 tablespoon coconut oil

2 medium onions, finely chopped

4 cloves garlic, minced

2 tablespoons minced fresh ginger

1 teaspoon peppercorns

2 stalks lemongrass, trimmed, smashed, and cut in half crosswise

1 tablespoon ground cumin

1 large butternut squash, seeds removed and cut into 2-inch cubes

6 cups chicken broth

1 pound boneless, skinless chicken breasts

Zest of 1 lime

Juice of 1 lime

1 cup fresh cilantro leaves, coarsely chopped

  1. Open the can of coconut milk and scoop out about 2 tablespoons of the coconut cream that has risen to the top.

    Place in a small bowl and mix with the red curry paste until combined. Cover and set aside. Reserve remaining coconut milk in can.

  2. Heat a large, deep pot over medium-high heat, and add the coconut oil. When the oil is melted, stir in onions with a wooden spoon and cook until they’re translucent, about 7 minutes.

  3. Add garlic, fresh ginger, peppercorns, lemongrass, and cumin.

    Cook, stirring, for 30 seconds, and then add the squash, chicken broth, coconut milk, and chicken to the pot. Bring to a boil.

  4. Reduce heat to simmer and cook, covered, until the squash is tender and chicken is cooked through, about 30 minutes.

    Remove the lemongrass and chicken from the pot. Place the chicken in a bowl to cool; when cool enough to handle, shred with two forks and set aside.

  5. Add the curry paste to the soup pot, along with the lime zest and lime juice. Stir to combine.

    Then, working in batches, carefully purée the soup in a food processor or blender and return to the pot until heated through.

  6. Ladle the soup into bowls and sprinkle with shredded chicken, chopped cilantro, and additional fresh lime juice.

Per serving: Calories 515 (From Fat 311); Fat 35g (Saturated 25g); Cholesterol 70mg; Sodium 2,088mg; Carbohydrate 26g; Dietary Fiber 7g; Protein 29g.