Thai Coconut Curry Butternut Squash Soup

IMG_2742 Four. That’s how many times I’ve made this soup in the last month. My husband and I had a family house warming party on the Saturday after Christmas and my mom recommended we make this soup. Since she was coming up for the party I had blessing of making it together. Everyone loved it! Then I made it again the following weekend for guests, and two more times since then when we had company over for dinner. It’s the perfect home-run homemade meal because it’s both simple and incredibly full of robust flavor! You could also saute everything in a regular saute pan instead of a soup pot if you want to make this in your crock pot!

    Makes 6 servings

1 medium sized butternut squash
A drizzle of olive oil (~1 Tbsp)
A heaping spoonful of minced garlic (~1.5 Tbsp)
1 small yellow onion, roughly diced
A spoon of freshly grated ginger (~2 tsp) – I used grated fresh ginger in a jar, convenient!
A heaping spoonful of Thai red or green curry paste (I used Thai Kitchen brand)
Sriracha (amount is up to you depending on how spicy you like it)
Chili paste (1/2 tsp or more if preferred)
Salt & pepper
1 can (15oz) coconut milk (I use organic full fat)
1 can (14oz) chicken or vegetable broth

Lime wedges for each serving
Chopped cilantro
Dry roasted peanuts, chopped

Preheat oven to 400F. Remove seeds from butternut squash and quarter it. You can peel the skin now or after it’s baked. Line a baking sheet with foil (for easy clean up!) and roast squash until nice and tender. I roasted it for an hour.

Meanwhile get your soup pot and saute the garlic and onion in the oil until the onion is translucent. Add the ginger, curry paste, sriracha, chili paste, and salt/pepper. I prefer enough sriracha to give it a kick but not too spicy. I’d estimate I used about 1.5 tablespoons. For the salt/pepper I just grind a layer over the pot, it’s probably 1/2 teaspoon of each. Once that’s nicely sauteed turn off your stove.
IMG_2676Scrape the mixture into a high-powered blender and add the can of coconut milk. Blend until desired consistency. I like mine as smooth as possible. Pour it back into the soup pot. When your squash is done cooking, remove the skin if you didn’t already and add half of it to the blender along with half of the broth– blend to desired consistency and add to soup pot. Repeat with remaining squash and broth. Turn your burner back on to start heating the soup. Voila!




Dish up a bowl and squeeze juice from a lime wedge into it followed by a sprinkling of cilantro and the chopped peanuts. You are in for a real treat! For an extra treat, serve this with bread for dipping and a side salad.

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