Description
A creamy and flavorful Thai Butternut Squash Soup that combines the sweetness of butternut squash with the spiciness of Thai red curry paste, perfect for a comforting meal.
Ingredients
- 2 Tbsp olive oil
- 1 medium yellow onion, chopped (1 1/2 cups)
- 3 cloves garlic, minced (1 Tbsp)
- 1 Tbsp peeled and minced ginger
- 1 1/2 Tbsp Thai red curry paste
- 5 cups low-sodium chicken broth
- 1 (2 1/2 lb) butternut squash, peeled, seeded and diced into 3/4-inch cubes
- 1 Tbsp brown sugar
- Salt to taste
- 1 cup (full fat) coconut milk, divided
- 1 Tbsp fresh lime juice
- 1/2 cup chopped honey roasted or unsalted peanuts, for serving
- 1/4 cup chopped fresh cilantro, for serving
- Red pepper flakes, for serving (optional)
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and ginger, cooking for another minute.
- Add the Thai red curry paste and cook for 2 minutes, stirring frequently.
- Pour in the chicken broth and bring to a boil.
- Add the diced butternut squash and brown sugar, then season with salt.
- Reduce heat and simmer until the squash is tender, about 20 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir in 3/4 cup of coconut milk and lime juice, then heat through.
- Serve hot, garnished with peanuts, cilantro, and red pepper flakes if desired.
Notes
- For a vegan version, substitute chicken broth with vegetable broth.
- Adjust the amount of red curry paste to control the spiciness.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai