It’s so hard to get soups like this right. I’ve tried zillions of soup recipes that call for exotic, aromatic ingredients, but end up bland and dull. It’s such a tease. Your mouth begins to salivate as you lean in to stir a fiery pot of what you hope tastes as good as it smells. And then you test it and nothing. No flavor. As if all the amazing ingredients canceled each other out and you’re left with soup as flavorful as mud. Boo.
I wasn’t sure what to expect with this recipe, but WOW! Crazy intense flavor. After making this, you’ll consider opening your own restaurant because that’s how good a cook you must be. And it takes only 30 minutes from start to finish.
Adapted from Cooking Light
- 1 teaspoon canola oil
- 1 cup chopped onion
- 2 1/2 teaspoons red curry paste
- 1 1/2 teaspoons minced fresh garlic
- 1 teaspoon minced fresh ginger
- 1 cup fat-free, vegetable broth
- 2 teaspoons brown sugar
- 2 (15-ounce) cans pureed butternut squash
- 1 (14-ounce) can light coconut milk
- 1 1/2 teaspoons fish sauce
- 1/4 teaspoon salt
- 1 teaspoon lime zest
- 1/2 cup chopped unsalted, dry-roasted peanuts
- 1/4 cup cilantro leaves
- 1 lime, cut into 8 wedges
Heat a medium saucepan over medium-high heat. Add oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.
Add broth and next 6 ingredients (through lime zest); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Use an immersion blender to blend until smooth.
Spoon about 1 cup soup into each of 4 bowls; top with 2 tablespoons peanuts and 1 tablespoon cilantro. Serve with lime wedges.
Amazing flavor. I can’t believe how easy this was.
Other posts you may enjoy: