Description
This creamy Thai Curry Butternut Soup is the perfect blend of comforting warmth and exotic flavors, an ideal dish for chilly fall evenings!
Ingredients
Scale
- 2 tablespoons coconut oil or olive oil
- 2 pound butternut or acorn squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
- 1 medium yellow onion, chopped
- 4 garlic cloves, pressed or chopped
- 2 to 3 tablespoons Thai red curry paste*
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon sea salt
- ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
- 1 tablespoon fresh lime juice
- 4 cups (32 ounces) chicken or vegetable broth
- ½ cup full fat coconut milk for drizzling on top
- Handful of fresh cilantro leaves, chopped
Instructions
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
- Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes.
- Add broth and squash. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
- Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavorful enough for you. Using a immersion hand held blender, puree soup right in the pot! If you do not have a immersion hand blender then remove the soup from heat and let it cool slightly. Working in batches, transfer the contents pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
- Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with a sprinkle of chopped fresh cilantro and red pepper flakes, if desired.