Thai curried butternut squash soup
Experience the rich and aromatic flavors of Thailand with this Thai Curried Butternut Squash Soup. Made with tender squash, fragrant spices, creamy coconut milk, and a hint of lime, this delightful soup is perfect for a cozy meal. Ready for a quick weeknight dinner or a warming lunch, this recipe is sure to be a hit with everyone!
- 08 Apr 2025
- Cook time 30 min
- Prep time 15 min
- 6 Servings
- 14 Ingredients
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.
Ingredients:
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!
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.
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.
| Nutrition Facts | |
|---|---|
| Serving Size | 360 grams |
| Energy | |
| Calories 160kcal | 8% |
| Protein | |
| Protein 2.77g | 2% |
| Carbohydrates | |
| Carbohydrates 22g | 6% |
| Fiber 6g | 15% |
| Sugar 11g | 11% |
| Fat | |
| Fat 12g | 15% |
| Saturated 7g | 24% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 390ug | 43% |
| Choline 20mg | 4% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.14mg | 11% |
| Vitamin B3 1.16mg | 7% |
| Vitamin B6 0.30mg | 18% |
| Vitamin B9 36ug | 9% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 18mg | 19% |
| Vitamin E 0.27mg | 2% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 50mg | 4% |
| Copper, Cu 0.23mg | 25% |
| Iron, Fe 1.61mg | 15% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 70mg | 6% |
| Potassium, K 510mg | 15% |
| Selenium, Se 3.49ug | 6% |
| Sodium, Na 530mg | 36% |
| Zinc, Zn 0.64mg | 6% |
| Water | |
| Water 320g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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