Description
This spicy Thai butternut squash soup is a creamy, bold, and satisfying dish, infused with rich coconut milk and authentic Thai flavors. It’s perfect for anyone seeking a comforting bowl packed with warm spices and vibrant ingredients.
Ingredients
Soup Base
- 2 tbsp coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp red curry paste
Main Ingredients
- 4 cups cubed butternut squash
- 3 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tbsp lime juice
- Salt, to taste
Instructions
- Heat Oil: Heat coconut oil in a pot over medium heat to prepare for sautéing the aromatics.
- Sauté Aromatics: Add chopped onion and minced garlic to the pot and cook until they become soft and fragrant, about 3-5 minutes.
- Add Curry Paste: Stir in the red curry paste and cook it with the aromatics for 1 minute to release its full flavor.
- Add Squash and Broth: Add the cubed butternut squash and vegetable broth to the pot and bring the mixture to a boil.
- Simmer: Reduce heat and simmer for 25 minutes, or until the squash is tender enough to blend.
- Blend: Using an immersion blender or transferring to a countertop blender, blend the soup until completely smooth and creamy.
- Finish Soup: Stir in the coconut milk and lime juice, then season with salt to taste. Warm through gently without boiling.
Notes
- Adjust the amount of red curry paste to control the spice level according to your preference.
- Garnish the soup with fresh cilantro or a drizzle of chili oil for added flavor and presentation.
- This soup freezes well; allow it to cool completely before storing in airtight containers for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
