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.
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}.
8) Stir in lime juice, salt and white pepper. Top with selected garnishes.
What is your favorite soup for super cold winter days?
Ingredients
- 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
Instructions
- Preheat your oven to 400 degrees.
- Place your butternut squash in the microwave and cook for 5 minutes to soften. Cut in half, scoop out and discard the seeds.
- 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.
- 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.
- Add red curry paste and stir to coat the vegetables. Cook for 1 minute.
- 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.
- Puree the soup with an immersion blender {you can also do it in batches in the blender or food processor}.
- Stir in lime juice, salt and white pepper. Top with selected garnishes.
