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Thai Butternut Squash Soup

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Did you know that I am a food contributor for Sugar Bee Crafts?  Each month, I share a new recipe over on Mandy’s blog.

A few months ago, I shared one of my favorite soups and I wanted to share it here with you today.  With super cold days, I really love how soup can instantly warm you up.

Some days I turn to the traditional but others, I like to go a little outside the box.

That’s how I started making spicy Thai butternut squash soup. It has all the creaminess and warmth of soup but with some new flavors you might not associate with a traditional squash soup.

Thai Butternut Squash Soup #recipes #soup


What you’ll need: 
1 Tbsp canola oil 
1 large carrot, finely chopped 
1 medium onion, finely chopped 
1 tsp grated fresh ginger 
3 cloves garlic, minced 
1 1/2 to 2 tsp red curry paste 
1 (14.5 oz) can unsweetened coconut milk 
4 1/2 cups low sodium chicken or vegetable broth 
3-4 lb butternut squash (about 1 large or 2 medium) 
1 Tbsp lime juice 
1/2 tsp salt 
1/2 tsp white pepper

Garnishes {optional}: 
Scallions 
Sour cream 
Fresh chopped cilantro

Let’s Make it: 
1) Preheat your oven to 400 degrees.

2) Place your butternut squash in the microwave and cook for 5 minutes to soften. Cut in half, scoop out and discard the seeds. 

3) Brush or spray the squash (top and bottoms) lightly with oil. Sprinkle the cut side with a small amount of salt and pepper. Place in oven and roast for 40 minutes or until easily pierced with a fork. 

When cooked, scoop out the butternut squash and reserve for soup.

4) While the squash roasts, heat canola oil over medium heat. Add carrot and onion and cook for 3 minutes. Add garlic and ginger and cook for an additional 5 minutes or until vegetables begin to soften. 

5) Add red curry paste and stir to coat the vegetables. Cook for 1 minute. 

6) Add coconut milk and chicken broth. Bring to a boil and then reduce a simmer. Cook for 10 minutes. Add squash and cook for an additional 10 minutes. 

7) Puree the soup with an immersion blender {you can also do it in batches in the blender or food processor}. 

Thai Butternut Squash Soup #recipes #soup

8) Stir in lime juice, salt and white pepper. Top with selected garnishes.

Thai Butternut Squash Soup #recipes #soup
Thai Butternut Squash Soup #recipes #soup
Thai Butternut Squash Soup #recipes #soup

What is your favorite soup for super cold winter days?

Print
Thai Butternut Squash Soup
 
Ingredients
  • 1 Tbsp canola oil
  • 1 large carrot, finely chopped
  • 1 medium onion, finely chopped
  • 1 tsp grated fresh ginger
  • 3 cloves garlic, minced
  • 1½ to 2 tsp red curry paste
  • 1 (14.5 oz) can unsweetened coconut milk
  • 4½ cups low sodium chicken or vegetable broth
  • 3-4 lb butternut squash (about 1 large or 2 medium)
  • 1 Tbsp lime juice
  • ½ tsp salt
  • ½ tsp white pepper
Instructions
  1. Preheat your oven to 400 degrees.
  2. Place your butternut squash in the microwave and cook for 5 minutes to soften. Cut in half, scoop out and discard the seeds.
  3. Brush or spray the squash (top and bottoms) lightly with oil. Sprinkle the cut side with a small amount of salt and pepper. Place in oven and roast for 40 minutes or until easily pierced with a fork. When cooked, scoop out the butternut squash and reserve for soup.
  4. While the squash roasts, heat canola oil over medium heat. Add carrot and onion and cook for 3 minutes. Add garlic and ginger and cook for an additional 5 minutes or until vegetables begin to soften.
  5. Add red curry paste and stir to coat the vegetables. Cook for 1 minute.
  6. Add coconut milk and chicken broth. Bring to a boil and then reduce a simmer. Cook for 10 minutes. Add squash and cook for an additional 10 minutes.
  7. Puree the soup with an immersion blender {you can also do it in batches in the blender or food processor}.
  8. Stir in lime juice, salt and white pepper. Top with selected garnishes.

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Comments

  7. Oh this looks delicious! I have a Thai pumpkin soup that is somewhat similar. I’ve pinned this one and will give it a try! Shannah did you know that you are a no-reply blogger? What is the best way to reply to the comments you leave on my blog?
    Danni@SiloHillFarm recently posted…I Had a Plan…….My Profile

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