Thai Coconut Curry Butternut Squash Soup

Name: Thai Coconut Curry Butternut Squash Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 -7
Ingredients: 2 tablespoons coconut or vegetable oil; 2 1/2 pounds (1 kilo) butternut or kabocha squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups); 1 large yellow onion; 4 garlic cloves; 2 inch piece fresh ginger; 2 - 3 tablespoons Thai red curry paste; 1/2 teaspoon coarse kosher salt; 1-2 tablespoons agave; 1 tablespoon fresh lime juice; 5 cups vegetable broth; 1 cup coconut milk; Handful fresh mint or cilantro leaves

User Reviews

5.0

87 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings
6 -7
Course
Side Dish, Appetizer, Soup
Cuisine
Thai, American

Thai Coconut Curry Butternut Squash Soup

Reese Summers

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This silky, creamy, butternut squash soup is packed with flavor from Thai red curry paste and fresh ginger. We serve it topped with fresh herbs and sweet and spicy candied peanuts. It's delicious, beutiful and happens to be vegan.

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Ingredients

Servings

2 tablespoons coconut or vegetable oil
2 1/2 pounds (1 kilo) butternut or kabocha squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)
1 large yellow onion chopped
4 garlic cloves chopped
2 inch piece fresh ginger grated
2 - 3 tablespoons Thai red curry paste see note above about vegan brands of paste
1/2 teaspoon coarse kosher salt more to taste
1-2 tablespoons agave or honey (not vegan)
1 tablespoon fresh lime juice
5 cups vegetable broth or chicken - not vegan, obviously (1liter)
1 cup coconut milk save the rest of the can for drizzling (250ml)
Handful fresh mint or cilantro leaves chopped

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Instructions

Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. When the oil is shimmering, add onions and cook until soft and translucent (about 5-7 minutes). Add squash, garlic, ginger, curry paste, and salt. Stir to combine and cook for 1 minute, until garlic is fragrant. Add broth and bring to a boil, then reduce heat and simmer until squash is completely soft, about 20-25 minutes.
While soup is simmering, make Spiced Candied Peanuts (if using)
Blend soup well using a stick blender or, working in batches, transfer soup to a blender (do not fill blender more than halfway with hot liquid and use a kitchen towel to protect your hand from any escaping steam). Purée soup and add back to the pot. Add coconut milk and re-heat the soup until just hot, then stir in the lime juice and honey, and adjust the seasoning with salt. Ladle soup into individual bowls. Use a spoon to drizzle a bit coconut milk over each bowl. Top with Spiced Peanuts and a sprinkle of cilantro or mint.