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Thai Butternut Coconut Curry Soup
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 8
Calories: 345 kcal
Course:
Soup
Cuisine:
Thai
Ingredients
Ingredients for roasted squash:
- 1 large butternut squash
- 1 tablespoon extra virgin olive oil
Ingredients for the soup:
- 2 tablespoons extra virgin olive oil
- 2 medium-large onions
- 2 stalks celery
- 4 cloves garlic
- 1 inch piece fresh ginger coarsely chopped
- 1 teaspoon crushed coriander seed
- 1 tablespoon mild curry powder (I really like Madras curry)
- 2 quarts low sodium chicken broth
- 1 tablespoon brown sugar
- 1 large sweet potato peeled and chopped in 2-inch pieces
- 1 large butternut squash roasted as directed
- 1 teaspoon sriracha chili sauce available in the Asian section of most larger markets
- 2 teaspoons sea salt
- freshly ground black pepper
- 20 ounces coconut milk about 1½ cans
- additional chicken broth as needed for thinning
- Suggested toppings:
- cooked jasmine rice
- cilantro leaves or other fresh herbs
- Creme Fraiche
- Greek yogurt
- basil oil
- curry oil
- sautéed shrimp
- toasted butternut squash seeds wash and dry seeds from squash. Place in a small pan with a teaspoon of olive oil and a generous pinch of sea salt. Roast until beginning to brown, about 5-7 minutes.
Instructions
Instructions for roasting the squash
- Pre-heat oven to 400˚F. Line a sheet pan with foil and rub with one tablespoon olive oil.
- Cut squash in half, lengthwise*, and scoop out seeds and flesh. (Save seeds if you want to roast them and use as a garnish.) Place squash halves cut side down on prepared sheet pan. Roast in oven for 25-30 minutes or until it feels super tender with a fork. Remove from oven and let sit on pan until cool enough to handle.
Cup of Yum
Instructions for the soup:
- Add 2 tablespoons of extra virgin olive oil to a large soup or stock pot. Heat on medium-high until hot. Add onions and celery and sauté until translucent. Add garlic, ginger, coriander and curry powder and cook for two minutes. Add broth and next 6 ingredients. Bring to a boil and then reduce to a simmer. Cook for 45 minutes or until all veggies are very tender.
- Add coconut milk and cook for another two minutes.
- Puree with a stick blender, food processor or regular blender until smooth and silky. If using a food processor or regular blender allow soup to cool a bit before blending and blend in batches. Taste and season as needed with sea salt and freshly ground pepper. If soup is too thick add a bit more chicken broth. Serve hot with toppings as desired.
Notes
- Notes: * ~ To make cutting and peeling a butternut squash easier place in microwave and cook on high for 1-2 minutes, depending on size. It won't cook the squash, just soften it slightly, making it much easier to cut!
Nutrition Information
Calories
345kcal
(17%)
Carbohydrates
35g
(12%)
Protein
8g
(16%)
Fat
22g
(34%)
Saturated Fat
14g
(70%)
Cholesterol
0mg
(0%)
Sodium
701mg
(29%)
Potassium
1157mg
(33%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
22290IU
(446%)
Vitamin C
43.6mg
(48%)
Calcium
134mg
(13%)
Iron
4.6mg
(26%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 345
% Daily Value*
| Calories | 345kcal | 17% |
| Carbohydrates | 35g | 12% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 0mg | 0% |
| Sodium | 701mg | 29% |
| Potassium | 1157mg | 25% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 22290IU | 446% |
| Vitamin C | 43.6mg | 48% |
| Calcium | 134mg | 13% |
| Iron | 4.6mg | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.