Thai Butternut Squash Soup, yes yes and yes! This is such a delicious way to use up butternut squash and it will leave you craving more!
By the end of the winter I may have shared 50 more soup recipes with you. Ok I’m kidding. Sort of. As soon as it gets cold we are eating soup for dinner probably 3 or 4 times a week. There’s just something so perfectly comforting about a hot bowl of soup on a chilly day. Not to mention a dark day. Ugh I’m dreading daylight savings, when will they ever end the madness? At least this soup (and the many others I’ve shared – I need to update that btw there are quite a few more) will help those dark late afternoons seem better!
If you like squash and Thai food you will love this soup! It’s pretty easy to prepare, the only tedious part (which I think I always mention this) is cutting up that dang squash! When I’m on minute number 9 sometimes I just want to chuck the thing across the room. A freshly peeled and chopped squash though always means good things are to come though so it’s worth the extra bit of labor. Just be sure to use a sharp vegetable peeler and a large sharp knife when cutting up the squash, it makes it a lot easier.
For me personally I usually just make soup to serve as a main dish, but with this one I actually prefer it as a side dish. It goes well paired with chicken (of course, what doesn’t go with chicken?) or some kind of shrimp would be another good choice. You’ll love those crunchy bits of peanuts in this and that coconut milk? Don’t even get me started. That stuff always works wonders. MMMMM there’s just so much goodness in this creamy bowl of Thai Butternut Squash Soup! Try it soon while there’s an abundance of good squash in season!
- 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
- 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)
- Heat olive oil in a large pot over medium heat. Add onion and saute 5 minutes then add garlic and ginger and saute 1 minute. Add Thai red curry paste and saute 1 more minute. Stir in chicken broth, while scrapping bottom of pan. Add squash and sugar and season with salt to taste. Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring occasionally until squash is very soft, about 15 - 20 minutes.
- Stir in 2/3 cup coconut milk and lime juice. Puree soup with an immersion blender (or in batches in a blender, filling it no more than half full and covering blender with lid and removing lids center insert and covering with a folded kitchen towel). Season with more salt as needed. Serve warm topping each serving with additional coconut milk, peanuts, cilantro and red pepper flakes.
- Recipe source: adapted from Family Circle and Cooking Light