Imagine a soup that transports you straight to the vibrant streets of Thailand, where every spoonful bursts with creamy, spicy, and comforting flavors. This Thai Style Butternut Squash Soup is not just a recipe—it's a magical culinary experience that transforms a humble butternut squash into an extraordinary dish that will make your taste buds dance with delight. Whether you're a seasoned home chef or a curious food explorer, this recipe promises to elevate your soup game and bring a touch of exotic warmth to your kitchen.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hrs 10 mins
Cuisine: Thai
Serves: 6 servings
Ingredients
- 1 large butternut squash
- 2 tablespoons coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 can coconut milk
- 4 cups chicken broth
- 1 teaspoon Thai red curry paste
- Salt and pepper, to taste
Instructions
- Begin by preparing the butternut squash. Carefully peel the squash with a vegetable peeler, then cut it in half lengthwise. Scoop out the seeds using a spoon and discard them. Cut the squash into 1-inch cubes and set aside.
- In a large pot, heat 2 tablespoons of coconut oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion is translucent and fragrant.
- Add the minced garlic to the pot and continue to sauté for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Stir in the Thai red curry paste, mixing it well with the onion and garlic. Cook for about 1 minute until the paste becomes aromatic.
- Next, add the cubed butternut squash to the pot and stir to coat it with the onion, garlic, and curry paste mixture. Cook for about 5 minutes, allowing the squash to absorb the flavors.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it simmer for 20-25 minutes, or until the butternut squash is tender and easily pierced with a fork.
- After the squash is cooked, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious as the soup will be hot.
- Once blended, return the soup to the pot (if using a countertop blender) and stir in the can of coconut milk. Mix well and heat over low heat until warmed through. Season with salt and pepper to taste.
- Serve the soup hot, garnished with fresh herbs, a drizzle of coconut milk, or a sprinkle of red pepper flakes for an extra kick, if desired.
Tips
- Squash Selection: Choose a butternut squash that feels heavy for its size and has a hard, matte skin without soft spots. This ensures maximum flavor and sweetness.
- Curry Paste Intensity: Thai red curry paste can vary in heat. Start with a smaller amount and taste as you go, adding more if you prefer a spicier soup.
- Blending Technique: For the smoothest texture, use an immersion blender directly in the pot. If using a countertop blender, blend in small batches and remove the center lid cap to allow steam to escape, preventing a messy explosion.
- Coconut Milk Tip: Shake the coconut milk can well before opening to ensure a smooth, well-mixed consistency. For an extra luxurious touch, use full-fat coconut milk.
- Garnish Creatively: Elevate your soup's presentation with toppings like toasted pumpkin seeds, fresh cilantro, a swirl of coconut cream, or a sprinkle of red pepper flakes.
- Make-Ahead Friendly: This soup tastes even better the next day, so don't hesitate to prepare it in advance. It freezes beautifully for up to 3 months.
Nutrition Facts
Calories: 169kcal
Carbohydrates: 14g
Protein: 3g
Fat: 13g
Saturated Fat: 11g
Cholesterol: 0mg
