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.
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.
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.
Let cool and divide into containers for easy access during the week or to freeze and use when needed.
Serve as soup alone, with cut up cooked chicken or shrimp, or over rice with cut up chicken or shrimp.
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
Yummy Thai Curry Coconut Butternut Squash Soup
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.
2 Comments
Kathleen
2019 at 3:36 PMMom 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!
Janet Quinlan
2019 at 3:47 PM🙂