My boyfriend and I have this wonderfully addictive Thai restaurant that we go to, which has a sweet, creamy coconut curry soup that is to die for. We are also both BIG fans of butternut squash. I have been using a lot of squash lately in my cooking this season and thought it would be a great idea to combine the two. I built this Butternut Squash Thai Soup recipe and thought this would be the perfect marriage of spicy and sweet. Boy, was I right! This soup is an explosion of yum!
This Butternut Squash Thai Soup has a lot going for it. The complexity of all the spices and the butternut squash goes together so well. and the best part about it is that quite simple to make. It only needs to simmer for about 20 minutes. Then give it a good zip through the blender and garnish with some coconut milk and some crushed chili peppers and BOOM! Perfectly addictive spicy and sweet Thai soup. I would however recommend that you get a good quality high-powered blender cause this soup is all about the creamy texture. Trust me, it’s a great investment and will improve the quality of your soups, sauces, drinks, smoothies and anything else that would go through the blender. Anyways I hope you all enjoy this recipe and would love to see your comments. Enjoy!
Butternut Squash Thai Soup
- 2 tbsp coconut oil
- 1 medium-sized butternut, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
- 1 medium yellow onion, chopped
- 4 garlic cloves, pressed or chopped
- 2-3 tbsp Thai red curry paste (I used Thai Kitchen)
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp turmeric
- ¼ tsp sea salt
- 1 tbsp fresh lime juice
- 4 cups vegetable broth
- Pepper to taste
- Handful fresh cilantro leaves, chopped
- ¼ tsp red pepper flakes
- ½ cup full fat coconut milk for drizzling on top
- Heat oil in a large pot over medium heat. Once the oil is hot, add squash, onion, garlic to skillet. Stir occasionally and fry until well browned approximately 5-10 minutes.
- Deglaze the pot with a small portion of your broth scraping the bottom with a wooden spoon then add your curry paste, turmeric, coriander, cumin and salt. Pour the remainder of your broth and bring the mixture to a boil, then reduce heat and simmer until squash is soft about 15 to 20 minutes.
- Remove the soup from heat and let it cool about 15 minutes. Working in batches, transfer the contents to a blender, ensuring not to overfill your blender. Transfer puréed soup to a serving bowl.
- Stir the lime juice and season with salt to taste. Drizzle coconut milk over each bowl to garnish and top the soup with fresh cilantro and the chili flakes.