Thai Curry Butternut Squash Soup
Cozy Up with Creamy Butternut Squash Coconut Curry Soup
As the weather cools, there’s nothing quite like a warm and comforting bowl of soup. This Butternut Squash Coconut Curry Soup is the perfect blend of sweet, savory, and subtly spicy – a true flavor explosion! It’s incredibly easy to make, packed with nutrients, and naturally vegan, making it a win-win for everyone.
This isn’t your average butternut squash soup. The addition of coconut milk and curry paste elevates it to a whole new level, creating a rich and aromatic experience. The peanut butter adds a wonderful creaminess and depth of flavor you won’t be able to resist. It’s a fantastic weeknight dinner, a comforting lunch, or even a sophisticated starter for a special occasion.
What makes this soup special?
- Flavorful Fusion: The combination of butternut squash, coconut milk, and curry paste creates a unique and delicious flavor profile.
- Vegan & Healthy: This soup is naturally vegan and packed with vitamins and nutrients.
- Easy to Make: With simple ingredients and straightforward instructions, this soup comes together in under an hour.
- Customizable Spice Level: Adjust the amount of curry paste to suit your preference.
Tips for the Best Soup:
- Roasting the Squash: Roasting the butternut squash brings out its natural sweetness and adds a depth of flavor that you won’t get from boiling or steaming.
- Full-Fat Coconut Milk: Using full-fat coconut milk is key to achieving a creamy and luxurious texture.
- Blending: For a super smooth soup, blend until completely smooth. You can use an immersion blender or a regular blender.
- Garnish: A sprinkle of fresh cilantro, a swirl of coconut milk, or a sprinkle of roasted pumpkin seeds adds a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I use a different squash?
A: Yes, you can! Kabocha squash or acorn squash would also work well in this recipe.
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: Is this soup spicy?
A: It depends on the curry paste you use. Start with a smaller amount and add more to taste.
Q: Can I freeze this soup?
A: Yes, you can! Let it cool completely before transferring it to a freezer-safe container. It will keep for up to 2 months.
Q: What can I serve with this soup?
A: This soup pairs well with crusty bread, a side salad, or a warm naan.
Get ready to enjoy a bowl of pure comfort! This Butternut Squash Coconut Curry Soup is a guaranteed crowd-pleaser.
Butternut Squash Coconut Curry Soup
Ingredients
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 1 can coconut milk full-fat
- 2 tablespoons curry paste
- 4 cups vegetable broth
- 2 tablespoons peanut butter
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 400°F (200°C). Cut butternut squash in half lengthwise and roast cut-side up for 25-30 minutes, or until tender.
- Scoop out the flesh and set aside.
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Add garlic and ginger, and cook a minute longer.
- Add coconut milk, curry paste, vegetable broth, peanut butter, salt and pepper and cook about 10 minutes so flavors meld together.
- In a blender, combine butternut squash and curry broth mixture. Mix until smooth.
- Return soup to the stove. Bring to a simmer to heat through.
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