Thai Curry Butternut Squash Soup
User Reviews
5
Thai Curry Butternut Squash Soup
Description
Thai Curry Butternut Squash Soup starts by sautéing diced onion, then adding bite-sized butternut squash pieces along with aromatic ingredients such as Thai red curry paste, minced lemongrass, coriander, fresh ginger, cumin, red pepper flakes, and sea salt. After briefly cooking these spices to release their flavors, garlic is added before pouring in vegetable broth to simmer the squash until very tender.
The softened squash and broth are then blended until smooth, resulting in a creamy texture without cream. A half cup of coconut milk and fresh lime juice are stirred in to provide richness and a subtle citrus brightness. The soup is garnished with additional coconut milk drizzles and fresh cilantro leaves for a fresh contrast. Lime wedges served on the side add optional acidity for personal taste adjustments.
This soup's warm spices, combined with creamy coconut and the natural sweetness of butternut squash, create a balanced flavor profile. The texture is velvety and smooth, making it pleasant as an appetizer or a light, wholesome meal option.
Ingredients
- 2 tbsp coconut oil
- 1 onion diced, small sweet yellow
- 3 cups butternut squash peeled, seeded, and cut into bite-sized pieces
- 2-3 tbsp Thai red curry paste more or less per taste
- 2 tsp lemongrass inner stalk minced, fresh
- 2 tsp Coriander
- 1 tsp ginger minced, fresh
- 1 tsp cumin
- Pinch crushed red pepper flakes to taste
- salt to taste, sea salt
- 3 garlic minced, large cloves
- 4 cups vegetable broth
- ½ cup coconut milk full fat plus more for drizzle
- 1 tbsp lime juice fresh
- cilantro garnish, fresh
- lime wedges
Instructions
- Heat the coconut oil in a heavy-bottomed soup pot or Dutch oven over medium heat.
- Add the onion and cook, stirring often, for 2 minutes.
- Add the butternut squash, curry paste, lemongrass, coriander, ginger, cumin, red pepper flakes, and sea salt, to taste.
- Mix well and continue to cook for about 5-6 minutes, stirring often.
- Add the minced garlic and cook, stirring constantly, for 1-2 minutes.
- Add the vegetable broth and bring to a boil.
- Reduce heat and simmer for 30 minutes, or until the squash is very soft.
- Using a blender, work in batches to blend the soup thoroughly (or use an immersion blender if desired).
- Pour the soup back into the soup pot and add 1/2 cup of coconut milk and lime juice. Mix well.
- Taste and season with sea salt or more curry paste, if desired.
- Ladle into soup serving bowls then drizzle with a little more coconut milk then top some fresh cilantro and serve with some additional lime wedges on the side. Enjoy.
- Serve with additional lime wedges. Enjoy.
User Reviews
Overall Rating
5
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