Main Dishes Soup

Asian Butternut Squash Soup

I love dump soups!

You cut up your ingredients, and then dump it all into one big pot!  Let it simmer for a while, and voila!  You have an awesome soup!

The flavors in this soup merry so well together.  At first I had my doubts, but butternut squash is such a wonderful vehicle for Asian flavors.  It lends it’s own sweetness, but it can still take on just the right amount of flavor.  This is a great soup for a cold day, because it’s hearty enough to fill you up, yet still light enough to be the perfect size for a lunch!

Asian Butternut Squash Soup

Ingredients:

1 butternut squash

1 large onion

1 tablespoon vegetable oil

2 teaspoons sesame oil

5 celery stalks

1 red pepper

2 quarts chicken stock

1 can light coconut milk

2 tablespoons soy sauce

1/2 teaspoon white pepper

1/2 cup peanut butter

1/2 teaspoon fish sauce

salt to taste

1. Cube the butternut squash and cut the celery, onions, and red pepper into 3/4 inch pieces.

Butternut Squash Onions Celery Red Peppers

2.  Heat a pot on medium high heat.  Add the vegetable oil, sesame oil, and squash to the pot.  Cook for 5-10 minutes.

3.  Add the onion and celery and cook for 5 minutes.

4.  Add the red pepper and chicken stock, and stir.

Chicken Broth

5.  Add the coconut milk and soy sauce, and bring liquid to a boil.  Reduce heat and simmer for about 20-30 minutes, or until the squash is tender.

Coconut Milk

6.  Add the white pepper, black pepper, salt, peanut butter, and fish sauce, and allow to simmer for 3 minutes, or until everything has combined well.

Simmer

7.  Serve hot and enjoy!

 

Asian Butternut Squash Soup
Author: Simply Playful Fare
Ingredients
  • 1 butternut squash
  • 1 large onion
  • 1 tablespoon vegetable oil
  • 2 teaspoons sesame oil
  • 5 celery stalks
  • 1 red pepper
  • 2 quarts chicken stock
  • 1 can light coconut milk
  • 2 tablespoons soy sauce
  • 1/2 teaspoon white pepper
  • 1/2 cup peanut butter
  • 1/2 teaspoon fish sauce
  • salt to taste
Instructions
  1. Cube the butternut squash and cut the celery, onions, and red pepper into 3/4 inch pieces.
  2. Heat a pot on medium high heat. Add the vegetable oil, sesame oil, and squash to the pot. Cook for 5-10 minutes.
  3. Add the onion and celery and cook for 5 minutes.
  4. Add the red pepper and chicken stock, and stir.
  5. Add the coconut milk and soy sauce, and bring liquid to a boil. Reduce heat and simmer for about 20-30 minutes, or until the squash is tender.
  6. Add the white pepper, black pepper, salt, peanut butter, and fish sauce, and allow to simmer for 3 minutes, or until everything has combined well.
  7. Serve hot and enjoy!
Serving size: 393g Calories: 235 Fat: 15.4 Carbohydrates: 15 Protein: 6.5

Asian Butternut Squash Soup Asian Butternut Squash Soup Asian Butternut Squash Soup Asian Butternut Squash Soup Asian Butternut Squash Soup

What’s your favorite soup flavor profile?  Let us know in the comments section!

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