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Thai Curry Butternut Soup

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< 1 min read
Summary

What do you get when you combine butternut squash with spicy Thai flavors? A delicious, comforting soup that will leave you wanting more! This soup is not only easy to make, but it’s packed with healing ingredients from the aromatics — onion, garlic, ginger — as well as copious carotenoids from butternut squash.

Yields2 ServingsPrep Time10 minsCook Time25 minsTotal Time35 mins

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.

Chef's Notes

Substitutions
If you can’t find Thai red curry paste, use 1–2 jalapeños, seeded and chopped, and sauté them with the onions and garlic.

Serving Suggestions
Complete the meal by serving with cooked grains or adding chickpeas or organic tofu, with a side of beautiful leafy greens.

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