Thai Butternut Squash and Coconut Soup
Cozy Up with Creamy Butternut Squash Coconut Soup
As the days get shorter and the temperature drops, there’s nothing quite like a warm, comforting bowl of soup. And this Butternut Squash Coconut Soup is exactly what you need! It’s a delightful blend of sweet butternut squash, fragrant coconut milk, and a hint of spice – a truly satisfying and healthy meal.
This recipe isn’t just about flavor; it’s about ease. Ready in just 30 minutes, it’s perfect for busy weeknights or a relaxing weekend meal. The combination of Asian-inspired flavors – a touch of fish sauce and chili – elevates the classic butternut squash soup to something truly special.
What makes this Butternut Squash Coconut Soup so good?
- Creamy Texture: The coconut milk creates a luxuriously smooth and creamy texture without needing any heavy cream.
- Flavorful Spice: The chili sauce and fish sauce add a subtle kick and umami depth that balances the sweetness of the squash.
- Healthy & Nourishing: Packed with vitamins and nutrients from the butternut squash, this soup is good for your body and soul.
- Quick & Easy: Minimal prep time and a simple cooking process make this recipe a breeze.
Tips for the Best Soup:
- Roasting the Squash: For an even deeper, caramelized flavor, consider roasting the butternut squash before adding it to the soup. Toss the cubes with a little oil and roast at 400°F (200°C) for 20-25 minutes.
- Adjusting the Spice: Feel free to adjust the amount of chili sauce to your preference. Start with a smaller amount and add more to taste.
- Garnish Power: Don’t skip the garnish! Fresh cilantro or basil adds a vibrant pop of color and flavor.
Frequently Asked Questions:
Q: Can I use a different type of squash?
A: Yes! Kabocha squash or acorn squash would also work well in this recipe.
Q: Is this soup vegan?
A: It can be! Simply ensure your fish sauce is vegan-friendly (some contain shrimp paste) or substitute with a vegan fish sauce alternative or a dash of soy sauce.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.
Get ready to enjoy a bowl of pure comfort! This Butternut Squash Coconut Soup is a guaranteed crowd-pleaser.
Butternut Squash Coconut Soup
Ingredients
- 2 tsp vegetable oil
- 1 cup diced onion
- 2 tsp finely chopped garlic
- 1 tsp finely chopped ginger
- 6 cups cubed butternut squash (about 1 3/4 lb)
- 2 cups chicken stock
- 1 1/2 tsp hot chili sauce
- 1/2 tsp fish sauce
- pinch salt
- 1 cup light coconut milk
- 1 tsp honey
- 1/4 cup chopped fresh cilantro or basil
Instructions
- Lightly coat a large, nonstick pot with cooking spray. Add the oil and set over medium heat. Sauté the onion, garlic and ginger for 5 minutes or until the onions are just softened.
- Add the squash, stock, chili sauce, fish sauce and salt. Bring to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the squash is tender.
- Purée the soup in a blender or food processor in batches. Return the soup to the saucepan and add the coconut milk and honey. Heat through.
- Serve the soup in bowls, and garnish with cilantro or basil.
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