Thai Coconut Squash Soup
User Reviews
5
Thai Coconut Squash Soup
Description
This soup starts by sautéing onions in olive oil, then infusing the base with minced garlic, grated ginger, and flavorful Thai red curry paste. Cubed butternut squash and vegetable broth are added and simmered until the squash is tender. Blending the mixture creates a smooth, velvety texture.
Addition of coconut milk lends creaminess and subtle sweetness, balancing the spice from the curry paste. The soup is heated gently after blending to meld flavors. Salt and pepper adjust seasoning, while optional garnishes like cilantro, basil, scallions, and lime juice provide bright freshness and acidity.
This dish serves well as a starter or light meal, accompanied by crusty bread or steamed rice. The soup showcases Thai flavors adapted to a winter squash, delivering warmth and tropical notes simultaneously.
Using a thicker coconut milk brand like Thai Kitchen enhances creaminess. Grating ginger when frozen simplifies the process. The recipe suggests cooling the soup slightly before blending for safety. Lime juice can be added last to adjust sweetness and acidity as preferred.
Ingredients
- 1 medium butternut squash peeled & cubed
- 1 tablespoon olive oil
- 1/2 onion chopped, medium
- 4 cloves garlic minced
- 1 teaspoon ginger grated
- 2 Thai red curry paste heaped tablespoons
- 4 cups vegetable broth or chicken broth
- 1 (13.5 fluid ounces) can coconut milk
- salt to taste
- black pepper to taste
- cilantro to garnish, optional
- basil
- lime
- scallions
Instructions
- Peel and chop the squash (see tips within the blog post on how to do this easily).
- Add the oil and onion to a soup pot over medium-high heat and sauté for 5-7 minutes.
- Stir in the garlic, ginger, and curry paste, and cook for 30 seconds.
- Add the vegetable broth and squash. Increase the heat to high and bring the soup to a gentle boil. Cover (with the lid slightly ajar) and reduce heat and simmer for 20-25 minutes or until the squash is tender.
- Blend the soup until smooth (I recommend letting it cool a bit to do this more safely). Use an immersion blender or a regular blender (and do it in batches).
- Add the coconut milk to the soup. Give it a stir and let it heat through. Season with salt & pepper as needed. Garnish as desired. If you find the soup a bit sweet, I suggest adding some lime juice as needed.
Notes
- Use Thai Kitchen brand red curry paste and coconut milk for a richer, creamier soup.
- Grate ginger easily by keeping it frozen before use.
- Let the soup cool slightly before blending to avoid splatters or injury.
- Add lime juice toward the end to balance sweetness and enhance brightness as needed.
- Nutritional info is approximate since ingredients can vary.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 3g | 6% |
| Fat | 16g | 25% |
| Saturated Fat | 13g | 65% |
| Sodium | 641mg | 27% |
| Potassium | 602mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 14409IU | 288% |
| Vitamin C | 29mg | 32% |
| Calcium | 84mg | 8% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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