Description
A warming Thai-inspired butternut squash soup enriched with creamy coconut milk, fragrant ginger, and a kick of red curry paste. This silky smooth soup is perfect for cozy evenings, garnished with fresh scallions, crunchy peanuts, and cilantro for a vibrant finish.
Ingredients
Scale
Main Ingredients
- 2 tablespoons vegetable oil
- 2 medium yellow onions, roughly chopped
- 3 cloves garlic, very roughly chopped
- 2 tablespoons roughly chopped fresh ginger (from a 2-inch (5-cm) knob)
- 2½ lb pre-cut butternut squash (or one 3-lb (1.3-kg) butternut squash, peeled, seeded and cubed)
- 3 large carrots, cut into 1-inch cubes
- 6 cups chicken broth
- 1½ tablespoons fish sauce
- 3 tablespoons sugar
- 2 to 3 tablespoons Thai red curry paste
- 1 14-oz (400-ml) can unsweetened coconut milk (preferably not low fat)
- Juice of half a lime (plus more limes for serving)
- ¼ teaspoon salt
For Garnish
- Sriracha sauce, for drizzling
- 4 scallions, thinly sliced
- ¾ cup salted peanuts, roughly chopped
- ⅓ cup chopped fresh cilantro
Instructions
- Sauté Aromatics: Heat the vegetable oil in a large soup pot over medium heat. Add the roughly chopped onions, garlic, and ginger. Cook while stirring frequently, allowing the mixture to soften for 6 to 8 minutes without browning. Adjust heat as necessary to prevent burning.
- Add Vegetables and Broth: Stir in the butternut squash cubes and carrot pieces. Pour in the chicken broth, then add fish sauce, sugar, and 2 tablespoons of the Thai red curry paste. Bring the mixture to a boil.
- Simmer the Soup: Reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, or until the squash and carrots are tender.
- Purée the Soup: Using a handheld immersion blender, purée the soup directly in the pot until silky smooth. Alternatively, cool slightly and blend in batches in a blender, leaving the lid vent open to release steam.
- Incorporate Coconut Milk and Lime: Stir in the unsweetened coconut milk, fresh lime juice, and salt. If the coconut milk is solidified, use the immersion blender to thoroughly combine it.
- Adjust Seasoning and Heat: Bring the soup back to a gentle simmer. Taste and adjust seasonings as needed, adding the remaining tablespoon of curry paste if you prefer extra heat.
- Serve and Garnish: Ladle the soup into bowls. Drizzle with Sriracha for a spicy kick and garnish with sliced scallions, roughly chopped peanuts, and fresh cilantro leaves.
Notes
- This Thai-style butternut squash soup is both comforting and flavorful, ideal for warming up on chilly days.
- Adjust the amount of red curry paste and Sriracha sauce according to your preferred spice level.
- Using fresh ginger and lime juice adds authentic aromatic notes to enhance the dish.
- The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 serving (approx. 1 cup)
- Calories: 307 kcal
- Sugar: 13 g
- Sodium: 658 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 6 mg
