This is another recipe to celebrate butternut squash season! This Thai inspired soup boasts layers and layers of flavor. The coconut milk creates a velvety, creamy texture. The curry paste adds a bite and the squeeze of lime brightens the dish. Have fun with the garnishes….they all complement the soup.
Thai Butternut Squash Soup
Serves 8
2 tablespoons olive oil
2 medium yellow onions, roughly chopped
3 cloves garlic, roughly chopped
2 tablespoons roughly chopped fresh ginger, from a 2-inch knob
2½ lb pre-cut butternut squash or one 3-lb butternut squash, peeled, seeded and cubed
3 large carrots, cut into 1-inch cubes
6 cups chicken broth
1½ tablespoons fish sauce
1 tablespoons sugar
2 to 3 tablespoons Thai red curry paste (start with 2 and adjust to taste)
1 14-oz can unsweetened coconut milk
Juice of half a lime, plus more limes for serving
¼ teaspoon salt
Optional Garnishes
Sriracha sauce, for drizzling
4 scallions, thinly sliced
¾ cup salted peanuts, roughly chopped
⅓ cup chopped fresh cilantro
Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary.
For sweeter squash, I roasted the squash for 20-25 minutes at 425 degrees.
Add the squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches) Stir in the coconut milk, lime juice, and salt. Bring to a simmer, then taste and adjust the seasonings. Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.
Make-Ahead/Freezer Instructions: This soup can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. The soup will thicken up a bit as it cools, add a bit of water or broth to thin to the right consistency. The soup can be frozen for up to 3 months. Adapted from: Once Upon a Chef
