Thai Curry Butternut Squash Soup
User Reviews
5
Thai Curry Butternut Squash Soup
Description
Thai Curry Butternut Squash Soup begins with sautéing onions and garlic in coconut oil until soft, then fragrant ginger and red curry paste are incorporated to build depth. Cubed butternut squash and vegetable stock are added and cooked until the squash is tender. The mixture is pureed to a creamy consistency, then enriched with coconut milk and fresh lime juice for balance.
The soup is seasoned with salt and pepper to taste and served garnished with fresh torn cilantro and roasted chopped peanuts, adding freshness and crunch. Its blend of sweet squash, spicy curry, and creamy coconut forms a comforting dish with complex flavors.
Adapted from a recipe shortcut, this soup can be made ahead and reheated gently. The soup’s texture and flavor are suited for autumn or cooler weather meals and pairs well with fresh bread or rice.
Ingredients
- 3 tablespoons coconut oil
- 1 onion diced, sweet
- 4 garlic minced, cloves
- 1 teaspoons ginger freshly grated
- 2 tablespoons red curry paste
- 3 cups vegetable stock low-sodium
- 4 cups butternut squash 1-inch) cubes, uncooked
- 1 coconut milk 14 ounce can
- 1 lime juiced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup cilantro fresh, torn, for serving
- 1/3 cup peanuts roasted, chopped, for serving
Instructions
- Heat a large pot over medium-low heat and add coconut oil. Once it’s melted, add in the onions and the garlic with a pinch of salt and stir. Cook until the onions are soft and translucent, about 5 minutes. Add in the ginger and curry paste and stir until it is incorporated. Cook the curry and onion mixture for 5 minutes, stirring occasionally. Pour in the stock and add the squash cubes. Cover the pot and increase the heat to medium. Cook until the squash is soft, about 20 minutes.
- Once the squash is soft, turn off the heat and very carefully pour the entire mixture into a blender. Blend until the soup is smooth and pureed. Pour it back into the pot and turn the heat on to medium low. Add in the coconut milk, lime juice, salt and pepper, and stir. Cover and cook the soup for 10 minutes until it’s completely warm. Taste and season additionally if desired. Serve the soup with a garnish of torn cilantro and crushed peanuts.
Notes
- This recipe was adapted from Cooking Light Recipe Shortcuts magazine, page 18.
- The soup can be made ahead and reheated gently without losing texture.
User Reviews
Overall Rating
5
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