d
In this recipe:
Original Cream Cheese
Thai Curry Butternut Squash Soup with Lime Crema
Cozy up with the tastiest fall soup, elevated with the creamy goodness of our dairy-free cream cheese for a flavorful, fungi-powered twist.
Prep Time
25 minutes
Total Time
1.5 hours
Serves
6-8 servings
Ingredients
3
lbs butternut squash, peeled, seeded, and large diced (about 8 cups)
3
large shallots, peeled and halved
1
(2-inch) piece ginger, peeled and halved
2
garlic cloves, peeled
1
tsp kosher salt
1/2
tsp ground black pepper
1/4
cup extra-virgin olive oil
3
cups vegetable broth
1/2
cup coconut milk
1/4
cup Nature’s Fynd Original cream cheese
2
tbsp red curry paste
Lime Crema
1/4
cup Nature’s Fynd Original cream cheese
2
tbsp water
1
tbsp lime juice
1
tsp lime zest
1/8
tsp Kosher salt
1/4
cup cilantro leaves
Steps
1.
Adjust oven rack to middle position and preheat to 425 degrees F.
2.
Toss squash, shallots, ginger, garlic, salt, and pepper together in large bowl. Transfer to rimmed baking sheet and roast until golden brown and softened, about 45 minutes, rotating baking sheet halfway.
3.
Working in two batches, blend half of squash mixture with 1 1/2 cups vegetable broth, 1/4 cup coconut milk, 2 tablespoons cream cheese, and 1 tablespoon curry paste until smooth, about 1 minute. Transfer to large sauce pot and repeat with remaining squash mixture, vegetable broth, coconut milk, cream cheese, and curry paste.
4.
Bring soup to a simmer and cover to keep warm.
5.
To make lime crema; whisk cream cheese, lime juice, lime zest, water, and salt together in small bowl. Adjust consistency to your preference with additional water.
6.
Serve soup, dolloping with lime crema and garnishing with cilantro leaves.
Nutrition Information
Calories: 135 kcal, Total Fat 6.5g, Saturated Fat 5.5g, Sodium: 365mg, Total Carbohydrates: 20g, Dietary Fiber: 3g, Protein: 2g
Allergen information: contains Fungi, soy
