Thai-Inspired Butternut Squash Soup with Coconut Milk

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.

	this recipe	typical
liquid	139%	70%
dairy	30%	11%
fat	2%	2%
aromatics	23%	11%
salt	2%	0%
sweetener	3%	0%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

27 g	2 tablespoons vegetable oil
300 g	2 medium yellow onions, (roughly chopped)
9 g	3 cloves garlic, (very roughly chopped)
12 g	2 tablespoons roughly chopped fresh ginger, (from a 2-inch (5-cm) knob (see note))
1134 g	2 1/2 lb pre-cut butternut squash (or one 3-lb (1.3-kg) butternut squash, peeled, seeded and cubed)
183 g	3 large carrots, (cut into 1-inch cubes)
1440 g	6 cups chicken broth
25 g	1 1/2 tablespoons fish sauce
38 g	3 tablespoons sugar
39 g	2 to 3 tablespoons Thai red curry paste
397 g	1 14-oz (400-ml) can unsweetened coconut milk (preferably not low fat)
	Juice of half a lime, (plus more limes for serving)
2 g	1/4 teaspoon salt
	Sriracha sauce, (for drizzling)
	4 scallions, (thinly sliced)
110 g	3/4 cup salted peanuts, (roughly chopped)
33 g	1/3 cup chopped fresh cilantro

Method: 3 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Hi Jenn! Sooooo…sooooo…soooo…GOOOOD!!! 😋♥️ This was my first time making butternut squash soup and let’s just say I will be making this more now! Couldn’t believe how simple, fast and tasty it was with so few ingredients. I wouldn’t change a single thing in t” — a cook, 5.0★

“AMAZING! So I made it with 3ish lbs of sweet potato (so 3 of them), and reduced the sugar to 1 Tb, and thought it was absolutely delicious! No other changes. I am so excited because you could not tell whatsoever there was sweet potato in there (which is huge ” — a cook, 5.0★