Butternut Squash Curry Soup Recipe

thai curry butternut squash soup recipe

I’m all about using ingredients I already have in the house lately. Maybe it’s due to the fact that I’m taking over every inch of every closet in my apartment (sorry roomie!) or the fact that I have enough condiments to open up my own hot dog shop but I just don’t see these recipes stopping anytime soon. Seriously, I have that. much. stuff.

thai curry squash soup

So after contemplating what to do with the jar of red curry paste I decided on this soup recipe. I was super excited about this recipe to begin with as I love butternut squash. I’ve been wanting to incorporate it into one of my recipes as it just seems right this time of year. That and I can’t stop eating it–woo hoo finally a healthy food I actually like! As for the final result, I was super excited with how it turned out. The creamy texture paired with the sweetness of squash & the spice of the red chili is ideal. It truly is the perfect soup to cozy up with on the couch this fall. Or I guess you should probably serve it at a dinner party since it looks prettttty fancy!

butternut squash thai curry soup recipe

Butternut Squash Curry Soup Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Serves: 4 bowls
Ingredients
  • 24 oz butternut squash, pureed
  • 2 tablespoons red curry paste
  • ¾ cup chopped onion
  • 2 tsp minced garlic
  • 2 tbsp extra virgin olive oil or coconut oil
  • 2 cups vegetable broth
  • 1 tsp brown sugar
  • 1 cup coconut milk, divided
  • for garnish:
  • red chili flakes
  • basil
  • shaved coconut
  • pistachio, chopped
Instructions
  1. In saucepan over medium heat, combine butternut squash, curry paste, garlic, oil, & brown sugar. Stir on & off for 25 minutes. Transfer mixture to food processor & puree until smooth.
  2. Saute onion over low-medium heat until translucent (roughly 8 minutes).
  3. Bring vegetable broth to boil & stir in mixture from blender. Lower heat & add in ½ cup coconut milk & onions. Optional: add in 1 tsp curry paste if spicier taste is desired. For sweeter soup leave as is.
  4. Let simmer for for 30 minutes, stirring every 5 minutes, until well combined.
  5. Once divided into serving bowls, drizzle remaining coconut milk over soup, garnish, & enjoy!
Supplies
saucepan
food processor
mixing spoon
measuring cup
serving bowls

thai soup recipe

butternut squash curry thai recipe soup

Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

*

Rate this recipe: