Thai Curried Butternut Squash Soup
User Reviews
5
Thai Curried Butternut Squash Soup
Description
Starting with a medium-sized butternut squash halved and seeded, the flesh is drizzled with olive oil and seasoned with salt and pepper before roasting skin side down until tender and caramelized. The roasting softens the squash and develops deeper flavors, with the skin sometimes browning and contributing a roasted note.
The soup base is made by cooking minced garlic and ginger paste, then adding red curry paste for spice, followed by coconut milk and vegetable broth to achieve a silky texture. Combining blended roasted squash with this flavorful liquid creates a rich, aromatic soup with a balance of sweetness from the squash and a gentle heat from the curry paste.
Optional garnishes such as chopped fresh basil, sliced scallions, lime juice, and a drizzle of coconut milk add freshness, acidity, and creaminess to the served soup.
Tips include cooling the soup before blending to prevent blender splatter and caution with the choice of curry paste as some brands may contain shrimp. Toasting the cleaned squash seeds offers an additional way to use ingredients and add a nutty snack or garnish.
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 garlic minced
- 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 chopped, or fresh herbs
- 5 scallions chopped (for the crunch!)
- 1 teaspoon lime juice drizzle on top for acid
- 1 teaspoon coconut milk drizzle on top for creaminess, or cream
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
- Roasting the butternut squash skin side down enhances sweetness and caramelization; browned skin is flavorful and can be left on.
- Save and clean the squash seeds to toast with olive oil in the oven for a crunchy garnish or snack.
- Cool the soup before blending to avoid hot liquid splattering and blender accidents.
- Check the red curry paste label if vegan to avoid shrimp-containing brands.
- Using coconut milk instead of coconut cream maintains a smoother soup consistency without a puree-like texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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