Thai curried butternut squash soup
This Thai Curried Butternut Squash Soup blends the natural sweetness of butternut squash with rich coconut milk and aromatic curry paste, resulting in a creamy and comforting dish. It's a vibrant and nutritious option for chilly days, featuring layers of spices and herbs for a satisfying flavor profile.
Cook time 30 min
Prep time 15 min
Ingredients:
2 tbsp olive oil6 cups squash
2/3 cup onion
4 garlic cloves
3 tbsp curry paste
2 tsp coriander leaves
1 tsp ground cumin
1 dash salt
1 tsp red pepper (spice)
4 cups vegetable broth
2/3 cup dried coconut meat
1 tbsp lime juice
1/2 cup coconut milk
3 tbsp coriander leaves
Indulge in the exotic flavors of Thai cuisine with this savory and creamy Thai Curried Butternut Squash Soup. This recipe brings together the sweetness of butternut squash, the richness of coconut milk, and the bold taste of curry paste to create a deliciously warming and comforting dish. It's perfect for a chilly day or when you're craving something both nutritious and flavorful.
Instructions:
- Peel and cube the butternut squash.
- Chop the onions and fresh coriander leaves.
- Mince the garlic cloves.
- Heat 2 tbsp of olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
- Stir in the Thai red curry paste, 2 tsp of chopped fresh coriander leaves, 1 tsp of ground cumin, and a dash of salt.
- Add the butternut squash cubes and 1 tsp of crushed red pepper. Stir well to coat the squash with the spices and paste.
- Pour in the 4 cups of vegetable broth and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. Cover the pot and let it cook until the butternut squash is tender, about 20-25 minutes.
- After the squash is tender, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup to a regular blender in batches, blending until smooth and then returning it to the pot.
- Stir in the 2/3 cup of dried coconut meat, the 1 tbsp of lime juice, and the 1/2 cup of coconut milk.
- Adjust the seasoning with more salt if needed. Let the soup simmer for an additional 5 minutes to allow the flavors to meld together.
- Ladle the soup into bowls.
- Garnish each bowl with the remaining 3 tbsp of chopped fresh coriander leaves.
- Serve the soup hot, perhaps with a piece of crusty bread or a side of jasmine rice, and enjoy your flavorful Thai curried butternut squash soup!
This Thai Curried Butternut Squash Soup will surely become a favorite in your recipe collection. The harmonious balance of sweet, savory, and spicy elements makes it a standout dish. Serve it with a side of crusty bread or a fresh salad to make it a complete meal. Enjoy the journey of cooking and savoring this delightful soup that brings together the best of Thai culinary traditions.
Thai curried butternut squash soup FAQ:
The butternut squash is done when it is tender enough to pierce easily with a fork, typically taking about 20-25 minutes of simmering in the broth.
Yes, you can substitute butternut squash with pumpkin, acorn squash, or even sweet potatoes for a similar texture and flavor profile.
Store leftover soup in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months, but thawing may change the texture slightly.
For a dairy-free substitute, you can use almond milk, soy milk, or any plant-based cream. Keep in mind this may alter the flavor and creaminess.
To increase the spice level, add more red pepper flakes or a dash of hot sauce. Alternatively, you can incorporate more Thai red curry paste during cooking.
Tips:
- Use a high-quality curry paste for the best flavor. Thai curry pastes come in various heat levels, so choose one that matches your preference.
- Make sure to dice the butternut squash into even, small-sized pieces to ensure even cooking. This will also help the soup achieve a smooth texture when blended.
- If you prefer a thicker soup, reduce the amount of vegetable broth slightly. For a thinner consistency, add a little more broth or water.
- For a creamier soup, add more coconut milk or even a splash of heavy cream if desired.
- Garnish with extra coriander leaves, a drizzle of coconut milk, or a sprinkle of crushed red pepper for an appealing presentation and a hint of extra flavor.
Nutrition per serving
6 ServingsCalories 160kcal
Protein 2.77g
Carbohydrates 22g
Fiber 6g
Sugar 11g
Fat 12g
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