Thai-Inspired Butternut Squash Soup Recipe
Just a few simple ingredients create this creamy, smooth, flavorful Thai-inspired butternut squash soup with some nice heat. And it only takes about 30 minutes to make.
Servings (change as needed): 6
- 2 pound butternut, peeled and cut in small chunks (about 6 cups) Note 1
- 1 onion, cut up in chunks
- 1 potato, peeled, cut in chunks (optional - use if you want more body to soup)
- 2 tablespoon red or green curry paste (for about 7/10 level of spiciness)
- vegetable or chicken broth, about 4 cups
- 1 teaspoon salt (or to taste)
- 14-ounce can coconut milk (for cooking, not dessert)
- cilantro for garnish
SAUTE VEGETABLES: Heat oil on medium high in a medium-to-large pot. Add onion and saute until tender for 3-4 minutes. Add squash, curry paste, salt and potato (if using). Saute another few minutes.
ADD BROTH AND SIMMER: Add just enough broth to cover the vegetables. Bring to boil, then lower heat and simmer for 15-20 minutes until vegetables are soft.
FINISH AND SERVE: Remove soup from heat. Stir in the can of coconut milk. Puree the soup with a hand-held electric emulsion blender. Adjust seasonings. Serve with cilantro or fresh crouton garnish.
- How to cut a butternut squash. Here's a video on how to cut a squash by The Minimalist Baker. TIP: To soften the squash for easier cutting, I pierce it with a knife in several places, then microwave it for 4 minutes.
- Serving suggestion for Thai Butternut Squash Soup: Instead of soup bowls, try serving it as an appetizer in espresso cups or shot glasses. No spoons needed. I pour the hot soup into a thermos ahead of time and let guests help themselves.
Serving: 6g | Calories: 232kcal | Carbohydrates: 26g | Protein: 4g | Fat: 15g | Saturated Fat: 13g | Sodium: 407mg | Potassium: 851mg | Fiber: 4g | Sugar: 4g | Vitamin A: 16860IU | Vitamin C: 38mg | Calcium: 106mg | Iron: 5mg