Yields 2 Servings Servings Quarter (0.5 Servings) Half (1 Serving) Default (2 Servings) Double (4 Servings) Triple (6 Servings) Prep Time 10 minsCook Time 25 minsTotal Time 35 minsIngredients
1 onion, diced
4 garlic cloves, minced
ginger root, 1-inch piece, peeled and minced
½ tsp red pepper flakes
1 butternut squash, peeled and cubed
2 cups vegetable broth (unsalted, preferably homemade)
14 oz coconut milk (full fat or light)
1 tbsp Thai red curry paste (+1 Tbsp as desired)
salt (optional, to taste)
Garnishes
crushed peanuts (optional)
cilantro (optional)
lime (optional)
Directions
1 Line a large pot with a thin layer of vegetable broth.
2 Add the onions, garlic, ginger root, and red pepper flakes and sauté until translucent.
3 Add the butternut squash and remaining vegetable broth.
4 Cover and bring to a boil. Reduce heat to low and simmer until the butternut is fork-tender.
5 Transfer to a blender, add the coconut milk and red curry paste and blend until smooth.
6 Taste and adjust seasonings, adding more red curry paste, if desired.
7 Divide equally among 2 bowls.
8 Garnish with crushed peanuts and cilantro, if desired, and squeeze with fresh lime juice.
Chef's Notes
Substitutions
Serving Suggestions
Ingredients 1 onion, diced
4 garlic cloves, minced
ginger root, 1-inch piece, peeled and minced
½ tsp red pepper flakes
1 butternut squash, peeled and cubed
2 cups vegetable broth (unsalted, preferably homemade)
14 oz coconut milk (full fat or light)
1 tbsp Thai red curry paste (+1 Tbsp as desired)
salt (optional, to taste)
Garnishes
crushed peanuts (optional)
cilantro (optional)
lime (optional)
Directions 1 Line a large pot with a thin layer of vegetable broth.
2 Add the onions, garlic, ginger root, and red pepper flakes and sauté until translucent.
3 Add the butternut squash and remaining vegetable broth.
4 Cover and bring to a boil. Reduce heat to low and simmer until the butternut is fork-tender.
5 Transfer to a blender, add the coconut milk and red curry paste and blend until smooth.
6 Taste and adjust seasonings, adding more red curry paste, if desired.
7 Divide equally among 2 bowls.
8 Garnish with crushed peanuts and cilantro, if desired, and squeeze with fresh lime juice.
Thai Curry Butternut Soup
