Just a few simple ingredients create this creamy, smooth, flavourful Thai-inspired butternut squash soup with some nice heat. And it only takes about 30 minutes to make.
My friend, Faygie Goodman, brought this soup that she created to a potluck birthday lunch recently. I suggested we serve it in mini cups. The soup was a big hit! Guests also loved the delivery. I do mini soup cups often for dinner parties and this soup is perfect for that as you don’t need a spoon.
Needless to say, I asked her for her recipe and here it is. The recipe called for red curry paste but I used green paste as that’s what I had on hand. The flavours were still great. I also added a potato which acts to slightly thicken the soup – gives it a bit more body. This is strictly a matter of taste. If you prefer a thinner soup, leave it out. The level of heat/spiciness is also a matter of taste and easily varied with the amount of curry paste used (or add extra chili flakes if you crave even more heat).
Oh yes, if you’re not familiar with coconut milk, you can buy it now in most mainstream grocery stores or in Asian markets. Make sure you get coconut milk for cooking, not for desserts (a mistake my sister made once which threw the whole dish off).
- I often buy the butternut squash in a carton, already peeled and cut up. More expensive, but a real time-saver.
- This is a vegetarian soup make with vegetable broth. Chicken broth, of course, is fine too for a non-veg version.
- I used homemade multigrain croutons (I know, not exactly Thai-style… but very good!)
- You can also try some fresh bean sprouts, green onions or pea shoots for some crunch.
Here’s another Butternut squash soup you might like: