Thai Butternut Squash Soup
Warm up with a bowl of luxurious Thai Butternut Squash Soup, a creamy and aromatic blend of roasted butternut squash, red curry paste, and velvety coconut milk. This vibrant dish is infused with the bold flavors of fresh ginger, garlic, and lime juice, creating a harmonious balance of sweet, spicy, and tangy notes. Perfect for cozy weeknight dinners or impressive dinner parties, this recipe is simple to prepare and packed with nutrients. Whether you opt for the vegetarian version or add a splash of fish sauce for extra depth, this silky soup is sure to tantalize your taste buds. Garnish with fresh cilantro and red chili flakes for a pop of color and a spice boost, and enjoy it as a stunning appetizer or a satisfying main course.
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Recipe Information
Ingredients
- 1 medium-sized (about 2 lbs) butternut squash
- 2 tablespoons olive oil
- 1 medium, diced onion
- 2 minced garlic cloves
- 1 tablespoon (grated) fresh ginger
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 2 tablespoons (freshly squeezed) lime juice
- 1 tablespoon fish sauce (optional, for non-vegetarian version)
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, for garnish) cilantro
- 1 teaspoon (optional, for garnish) red chili flakes
Instructions
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Drizzle the cut sides with 1 tablespoon of olive oil and place them face-down on a baking sheet lined with parchment paper. Roast for 30-40 minutes, or until the flesh is very tender.
While the squash is roasting, heat the remaining 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté for 5 minutes, or until softened.
Add the minced garlic and grated ginger to the pot and cook for 1 minute, stirring often, until fragrant.
Stir in the red curry paste and cook for another minute to allow the flavors to deepen.
Once the butternut squash is done roasting, scoop the flesh out of the skin and add it to the pot along with the vegetable broth. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 minutes to blend the flavors.
Using an immersion blender, puree the soup until smooth. Alternatively, you can transfer the soup in batches to a countertop blender and blend until creamy. Return the soup to the pot if needed.
Stir in the coconut milk, lime juice, fish sauce (if using), salt, and black pepper. Heat through over low heat, being careful not to boil.
Taste the soup and adjust the seasoning as needed. Add more lime juice or salt to balance the flavors.
Serve the soup hot, garnished with chopped cilantro and a sprinkle of red chili flakes if desired.
Nutrition Facts
Calories |
309 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.5 g | 12% | |
| Saturated Fat | 1.9 g | 10% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1609 mg | 70% | |
| Total Carbohydrate | 53.9 g | 20% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 17.1 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 155 mg | 12% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1282 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
