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Homemaking 101 Recipes

Yummy Thai Curry Coconut Butternut Squash Soup

Butternut Squash Soup

Ok, so I’m one of those people who DOES NOT like butternut squash…or so I said for 55 years (!). About two years ago, a friend of mine was raving about some butternut squash soup she was eating and wanted me to try it. She couldn’t believe that in all my life, I had never eaten butternut squash (yes, so, that’s why I didn’t like it!). Well, I tried a small taste – as if it might poison me if I tasted too much. I liked it! Then I set out to combine my favorite Thai flavors and butternut squash to make the most amazingly delicious butternut squash soup.

Here’s the final product! I hope you love it 🙂

This takes about 25 minutes prep, and 30 minutes to cook, puree, and reheat. I like to make a big batch of this and freeze half while enjoying the other half during the week.

Thai Curry Coconut Butternut Squash Soup

Heat oil in a medium size saucepan. Add curry paste; cook 1 minute, stirring constantly. Add the ginger, garlic, coriander, cumin, brown sugar, and red pepper. Cook 1 minute or until fragrant. This is called “blooming” spices and it really brings out the flavors of the spices before you add them in.

Blooming Spices

Peel, seed, and cube butternut squash. In a large saucepan, saute onions, celery, and carrots in butter until tender. Add the squash, cooked spices, water and broth. Bring to a boil; cook for 20 minutes, or until squash is tender.

Cooking Butternut Squash

Scoop out vegetables and puree in a blender or food processor in batches until smooth (using a bit of the liquid to ease the blending). Return to saucepan, add the coconut milk, and heat through. If soup is too thick, add a little more broth or water. Salt/Pepper to taste.

Puree Butternut Squash

Let cool and divide into containers for easy access during the week or to freeze and use when needed.

Divided Soup for a week

Serve as soup alone, with cut up cooked chicken or shrimp, or over rice with cut up chicken or shrimp.

Butternut Squash Soup
Served over rice with cut up chicken or shrimp.
Butternut Squash Soup
Served with a bit of coconut milk poured on top.

Try it! I hope you love it as much as we do, and that you’ll share it on Pinterest.

Have a great day!

Janet

Butternut Squash Soup

Yummy Thai Curry Coconut Butternut Squash Soup

Janet Quinlan
This has to be the world's greatest butternut squash soup ever! Even the "I don't like butternut squash soup" people will love this.
Prep Time 20 minutes
Cook Time 30 minutes
Course Main Course, Soup
Servings 10

Equipment

  • food processor

Ingredients
  

  • 2 T Olive Oil
  • 1 ½ T Red Curry Paste (2 T if you like the heat)
  • 1 ½ T Grated, Peeled, Ginger I use the pre-grated/peeled Ginger in the tube
  • 2 T Minced Garlic
  • 1 sm Onion, chopped
  • 2 t Cumin
  • 2 t Coriander
  • ½ t Crushed Red Pepper – or to taste if you want more/less heat
  • 2 T Light Brown Sugar You can omit this if you're cutting back on sugar.
  • 1 4-5 lb Butternut Squash
  • 3 T Butter
  • 3 Stalks Celery, chopped
  • 1 ½ C Chopped Carrots
  • 2 C Water
  • 3 C Chicken or Vegetable Broth
  • 2 cans Light Coconut Milk, shaken

Instructions
 

  • Heat oil in a medium size saucepan. Add curry paste; cook 1 minute, stirring constantly. Add the ginger, garlic, coriander, cumin, brown sugar, and red pepper. Cook 1 minute or until fragrant.
  • Peel, seed, and cube butternut squash.
  • In a large saucepan, saute onions, celery, and carrots in butter until tender. Add the squash, cooked spices, water and broth. Bring to a boil; cook for 20-25 minutes, or until squash is tender.
  • Scoop out vegetables and puree in a blender or food processor in batches until smooth (using a bit of the liquid to ease the blending). Return to saucepan, add the coconut milk, and heat through. If soup is too thick, add a little more broth or water. Salt/Pepper to taste.
  • Serve as soup alone, with cut up cooked chicken, or over rice with cut up chicken.
  • Reply
    Kathleen
    2019 at 3:36 PM

    Mom made a big batch of this for my family when I had my third baby…it was so good! The kind of meal you don’t mind having leftovers from!

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