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Thai Curry Butternut Soup


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  • Author: Melanie ~ www.melandboyskitchen.com

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

  1. 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.
  2. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes.
  3. Add broth and squash. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
  4. 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.
  5. 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.