Pharmacy Notices
Lunch | Dinner

Butternut Squash Thai Soup

  • 10 Mins

    Prep Time

  • 30–45 Mins

    Cook Time

  • 4

    Servings

  • 608 Calories
  • 36g Fat
  • 29g Carbs
  • 15g Protein
Recommended For:

Crohn’s Disease & Ulcerative Colitis

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  • Instructions & Tools

    Instructions

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Ingredients

  • 4 Servings
  • 608 Calories
  • 36g Fat
  • 29g Carbs
  • 15g Protein
  • 55 Mins Total Time
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 Clove Garlic, whole
  • 4-Inch Piece Lemon Grass, cut in half
  • 1 Tbsp Ground Ginger
  • 6 Cups Butternut Squash, diced
  • 14 oz Can Coconut Milk
  • 2 Cups Chicken Bone Broth
  • 2 Tbsp Low-Sodium Soy Sauce
  • Juice from 1 Lime
  • 2 Cups Rice Noodles, cooked
  • 8 oz Cubed Tofu
  • ¼ Cup Fresh Mint, finely chopped, optional
  • ¼ Cup Cilantro, finely chopped, optional
Recipe created by Meijer Chef, Chad Beuter

Nourishment Note

Butternut Squash

Butternut squash is a great source of vitamin A, potassium, and folate, all of which are especially important for those with IBD.

Ginger

Ginger is a great spice to use in recipes not only for it’s flavor, but it also may help reduce inflammation and minimize stomach pain or nausea.

Bone Broth

Broth contains a variety of vitamins and minerals and can help to maintain hydration levels during flares.

Instructions

  • 4 Servings
  • 608 Calories
  • 36g Fat
  • 29g Carbs
  • 15g Protein
  • 55 Mins Total Time
  • 1

    Add Ingredients and Sauté To a large pot, add olive oil, garlic, ginger, and lemon grass over medium-high heat. Sauté for 3-4 minutes or until the mixture becomes fragrant.

  • 2

    Add Butternut Squash Add butternut squash and sauté for an additional 3-4 minutes.

  • 3

    Add Liquids Mix in the coconut milk, chicken broth, and soy sauce. Cover and cook for 30 minutes, or until the butternut squash is tender.

  • 4

    Puree Remove the whole garlic clove and lemon grass. Using an immersion blender puree until smooth. (A regular blender can also be used here. Carefully transfer contents to the blender and puree on high until smooth.)

  • 5

    Add Remaining Ingredients To the mixture, add lime juice, rice noodles, and tofu and heat through. Season to taste with salt and pepper. Garnish with cilantro, mint, and additional lime juice if desired.

Recipe created by Meijer Chef, Chad Beuter

What You’ll Need

  • Measuring Cups

  • Measuring Spoons

  • Cutting Board

  • Knife

  • Can Opener

  • Instant Pot® or Large Pot with Lid

  • Wooden Spoon

  • Immersion Blender or Blender

Allergen Swap

  • SSoy

    Replace the soy sauce with a soy-free version, such as tamari; replace the tofu with chicken or white beans.

  • GGluten

    Omit the soy sauce & replace with a gluten-free version

Remission Remix

  • Serve with a Salad

    Serve with a fresh green salad for a great soup and salad combo!

There's plenty more delicious recipes to try!

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