Thai Curried Butternut Squash Soup
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5.0
15 reviews
Excellent
Thai Curried Butternut Squash Soup
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Simple, vegan and gluten-free Thai-curried, roasted butternut squash soup with coconut milk - creamy, spicy, and just right for the Fall weather!
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Ingredients
For Squash
- 2 tablespoons olive oil
- 1 butternut squash medium sized (around 3 lbs)
- 1 teaspoon salt
- 1 teaspoon black pepper
For Soup
- 1 teaspoon minced garlic
- ½ teaspoon ginger paste
- 1 can coconut milk 14.5 oz, you can use light or regular versions
- 1 tablespoon red curry paste adjust to taste - I use Thai Kitchen brand which is dairy-free, gluten-free and vegan!
- ¼ cup vegetable broth you can substitute with water in a pinch
- 1 teaspoon salt adjust to taste
- 1 teaspoon black pepper adjust to taste
Optional Garnishes
- ½ teaspoon basil or fresh herbs chopped
- 5 scallions chopped (for the crunch!)
- 1 teaspoon lime juice drizzle on top for acid
- 1 teaspoon coconut milk or cream drizzle on top for creaminess
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Instructions
Roast the butternut squash
- Preheat the oven to 400F. Put a damp towel underneath the butternut squash to hold it in place and slice off the stem end. Now, cut down vertically in half. Using a spoon, scoop out the seeds until the flesh is clean (but don't discard them!)
- Line a sheet pan with parchment paper or a silicon baking mat. Drizzle olive oil on the fleshy side of the butternut squash - then add salt and pepper evenly to the surface. Place the flesh side down on the sheet pan and roast for 30 to 40 minutes. Remove and set aside to cool down (roughly 5 minutes) - handle carefully, it'll be super hotNote: Cook time for squash will vary mainly based on the size. You want the flesh to be tender when you're done. Roast a few extra minutes if it's not soft and tender.
- This is an optional step, but makes for a great garnish. Clean excess pulp from the squash seeds. Turn down the oven to 350 - add them to the baking sheet with about 1 teaspoon of olive oil. Toast for roughly 20 minutes (you'll know when it's done when you hear it pop). Turn off the oven and wait two minutes to take it out - set aside as garnish (zero waste!)
Prepare the Soup
- While the squash cools, heat vegetable oil in a Dutch Oven or pot that is large enough to hold the squash on medium flame. Add minced garlic and ginger paste and cook until it's fragrant (roughly 30 seconds).
- If you are using a blender: Scoop out the flesh of the squash into this pot, along with coconut milk, red curry paste, broth, salt, and pepper. Bring this to a boil. Let it cool for about 5 minutes, then transfer to a blender, filling no more than half the blender. Remove the steam vent for the blender, cover with a towel and hold it in place as you blend. Depending on the size of your blender, you might need to do this in batches. Alternative: Once the flesh of the squash is cooled down, you can add it straight to the blender, along with the coconut milk, red curry paste and broth. First blend it, then transfer to a pot and bring to a boil to finish the soup. If using an immersion blender: once the soup is boiling, turn off the stove and puree it in the Dutch Oven itself. If you don't have a blender: Once the squash has cooled down, add it to a Dutch oven, along with red curry paste, broth, salt and pepper. Bring this to a boil. Then, use the back of a wooden spoon or a potato masher to mash the squash into the soup. This will be a chunkier soup, but still just as delicious!
- Garnish with the toasted squash seeds, a squeeze of lime and some basil or coconut cream (optional) to serve. You can also use toasted peanuts, chives, and vegan sour cream.
Notes
- If the skin of the butternut squash browns during roasting, that's totally fine - if anything, it adds more flavor - so don't shy away from it. Likewise, squash seeds are delicious and yet thrown away often - try it out and let me know how it goes!
- Red curry paste might sometimes contain shrimp, so please make sure to check that the brand you buy is vegan!
- Coconut cream tends to leave the soup too much like a puree - so I prefer to use coconut milk. Light coconut milk also is also slightly healthier
- If you're using a regular blender, it is absolutely vital to do two things - first, you need to cool the soup so it's not boiling (about 5 to 7 minutes does the trick) and then you need to make sure you don't fill it more than halfway through. This is because hot liquids are thinner than colder liquids, so they might vortex higher as your blender spins. This is what leads to blender explosions with half the soup on your ceiling. So, make sure to open the steam vent at the very least (or the full blender lid) and use a towel and your hand to hold the blender (this way even if there's steam, the towel will absorb it).
Nutrition Information
Show Details
Calories
349kcal
(17%)
Carbohydrates
27g
(9%)
Protein
4g
(8%)
Fat
28g
(43%)
Saturated Fat
19g
(95%)
Sodium
1245mg
(52%)
Potassium
912mg
(26%)
Fiber
5g
(20%)
Sugar
5g
(10%)
Vitamin A
20703IU
(414%)
Vitamin C
44mg
(49%)
Calcium
123mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 349 kcal
% Daily Value*
| Calories | 349kcal | 17% |
| Carbohydrates | 27g | 9% |
| Protein | 4g | 8% |
| Fat | 28g | 43% |
| Saturated Fat | 19g | 95% |
| Sodium | 1245mg | 52% |
| Potassium | 912mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 5g | 10% |
| Vitamin A | 20703IU | 414% |
| Vitamin C | 44mg | 49% |
| Calcium | 123mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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