Thai-Inspired Butternut Squash Soup with Coconut Milk
User Reviews
4.9
Thai-Inspired Butternut Squash Soup with Coconut Milk
Description
Thai-Inspired Butternut Squash Soup with Coconut Milk features a puréed blend of butternut squash and carrots simmered with aromatics such as garlic, onion, and fresh ginger. The addition of Thai red curry paste introduces subtle spiciness, while fish sauce deepens the umami flavor profile. Coconut milk enriches the soup, adding a creamy texture and a slight sweetness. Cooling the soup slightly before puréeing ensures a smooth consistency.
The soup is finished with lime juice for brightness and a pinch of salt, then served warm. Optional garnishes like scallions, chopped salted peanuts, fresh cilantro, and a Sriracha drizzle bring additional textures and flavors, balancing richness with savory and spicy accents.
This soup works well as a comforting starter or a light main course and pairs nicely with crusty bread or steamed rice. It adapts well to being made ahead; it thickens in storage but can be thinned with broth or water when reheated. Freezing is also an option, allowing convenient storage for months.
Ingredients
For the Soup
- 2 tablespoons vegetable oil
- 2 onion roughly chopped, medium yellow
- 3 cloves garlic very roughly chopped
- 2 tablespoons ginger from a 2-inch (5-cm) knob (see note, roughly chopped fresh
- 2½ lb butternut squash or one 3-lb (1.3-kg) butternut squash, peeled, seeded and cubed, pre-cut
- 3 carrot cut into 1-inch cubes, large
- 6 cups chicken broth
- 1½ tablespoons fish sauce
- 3 tablespoons sugar
- 2 to 3 tablespoons Thai red curry paste
- 1 coconut milk unsweetened, 14-oz (400-ml) can, preferably not low fat
- lime juice plus more limes for serving, juice of half a lime
- ¼ teaspoon salt
Optional Garnishes
- Sriracha sauce for drizzling
- 4 scallion thinly sliced
- ¾ cup peanut roughly chopped, salted
- ⅓ cup cilantro chopped, fresh
Instructions
- Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary.
- Add the squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
- Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the coconut milk, lime juice, and salt (if the coconut milk is solidified, use the immersion blender to mix it in). Bring to a simmer, then taste and adjust the seasonings, adding the remaining tablespoon of curry paste if more heat is desired. Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.
Notes
- The soup can be prepared up to three days in advance and refrigerated; it thickens when cold but can be thinned with broth or water upon reheating.
- For longer storage, freeze the soup for up to three months and thaw in the refrigerator before reheating gently on the stove.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 307kcal | 15% |
| Carbohydrates | 36g | 12% |
| Protein | 8g | 16% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 6mg | 2% |
| Sodium | 658mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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