Try this Thai Butternut Squash Soup (Ace Blender) recipe, or contribute your own.
Suggest a better descriptionSource: Instant Pot app
Add 1/2 c. broth, 1-1/2 tbsp. Thai red curry paste, 2 garlic clove (minced), 2 tsp. ginger (minced), 1 tsp. white pepper, 2 tsp. kosher salt and 1 onion to the Ace blender jug.
Secure lid.
Pulse.
Add 1-1/2 c. broth, 1-1/8 butternut squash to blender jug.
Secure lid.
Select "Soup .." program - adjust time to 17:21.
Add 355ml coconut milk and tbsp. lime juice to blender jug.
Secure lid.
Pulse - cancel after 1 pulse.
Season to taste. Serve hot. Drizzle with remaining (89ml) coconut milk.
Optional - Garnish with chopped, dry roasted peanuts and cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (174g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 153 | ||
Calories from Fat: 137 (90%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.2g | 20 % | |
Saturated Fat 13.3g | 67 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 664.9mg | 23 % | |
Potassium 202.4mg | 5 % | |
Total Carbohydrate 5g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 4.5g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 153
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