Thai Butternut Squash Soup - Kraft Recipes Top
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Thai Butternut Squash Soup

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6 servings, 1 cup each

Enjoy the flavors of the East with this Thai Butternut Squash Soup. This satisfying butternut squash soup can even be prepared ahead of time.

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What You Need

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Make It

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  • Heat dressing in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in curry powder; cook and stir 1 min.
  • Add chicken broth; stir. Bring to boil; simmer on medium-low heat 20 min. or until squash is tender, stirring occasionally. Remove from heat. Stir in coconut milk.
  • Pour into blender in small batches; blend until smooth. Return to saucepan; cook on medium heat 3 to 5 min. or until heated through, stirring frequently.
  • Serve topped with nuts and cilantro.

Special Equipment Needed

Make Ahead

This satisfying soup can be prepared ahead of time. Cool, then refrigerate up to 2 days before reheating to serve.

Keeping it Safe

When blending hot liquids, only fill the blender container halfway with the ingredients. Cover with lid, then place a kitchen towel over the lid and blend ingredients until smooth.


  • 6 servings, 1 cup each

Nutritional Information

Serving Size 6 servings, 1 cup each
Calories 200
Total fat 12g
Saturated fat 4.5g
Cholesterol 0mg
Sodium 360mg
Carbohydrate 19g
Dietary fiber 4g
Sugars 6g
Protein 5g
% Daily Value
Vitamin A 330 %DV
Vitamin C 25 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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