Thai Coconut Curry Butternut Squash Soup
User Reviews
5
Thai Coconut Curry Butternut Squash Soup
Description
The soup begins by sautéing onion, squash, garlic, and ginger in coconut oil, infusing the base with rich flavors and the fragrant heat of red curry paste. Cooking the squash in vegetable broth until tender allows it to soften thoroughly. The mixture is then pureed until smooth, resulting in a velvety texture. Coconut milk added after blending provides creamy richness, while lime juice adds freshness and bright acidity to balance the natural sweetness of the squash and the mild sweetness of agave syrup. Fresh herbs like mint or cilantro contribute an aromatic finish. Optional spiced candied peanuts can be added for crunch and contrast, adding a sweet-savory element that enhances the soup’s texture and flavor.
This soup serves well as a starter or light meal during cooler weather, and drizzling extra coconut milk on top adds visual appeal and richness. Its preparation requires blending either with a stick blender or careful batch blending in a kitchen blender, with attention to safety due to hot liquids. The recipe adapts to dietary needs using vegan-friendly ingredients and curry pastes.
Ingredients
- 2 tablespoons coconut oil or vegetable oil
- 2 1/2 pounds butternut squash or kabocha squash; peeled, seeded, cut into 1-inch pieces
- 1 yellow onion chopped, large
- 4 garlic chopped, cloves
- 2 inch ginger grated, fresh, piece
- 2 - 3 tablespoons Thai red curry paste see note above about vegan brands of paste
- 1/2 teaspoon kosher salt more to taste, coarse
- 1-2 tablespoons agave syrup or honey (not vegan
- 1 tablespoon lime juice fresh
- 5 cups vegetable broth or chicken - not vegan, obviously (1liter)
- 1 cup coconut milk save the rest of the can for drizzling (250ml)
- mint leaves chopped, fresh, handful, or cilantro leaves
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.
User Reviews
Overall Rating
5
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