Description
This Thai-inspired butternut squash soup with coconut milk is a creamy and flavorful dish that’s perfect for a cozy night in. The combination of butternut squash, coconut milk, and red curry paste creates a rich and aromatic soup that will warm you up from the inside out.
Ingredients
Scale
Ingredients:
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed
- 1 tablespoon coconut oil
- 1 medium yellow onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon red curry paste
- 4 cups vegetable broth
- 1 can (14 ounces) full-fat coconut milk
- 1 tablespoon fresh lime juice
- 1 tablespoon fish sauce (optional for non-vegan)
- 1 tablespoon maple syrup
- 1/4 teaspoon sea salt
- Fresh cilantro, chopped, for garnish
- Sliced red chili or jalapeño for garnish
- Lime wedges for serving
Instructions
- Heat the coconut oil: In a large pot over medium heat, sauté the onion until translucent. Add garlic and ginger, cook until fragrant.
- Stir in curry paste: Add red curry paste, cook for 1-2 minutes.
- Simmer: Add butternut squash and vegetable broth. Simmer for 20 minutes until squash is tender.
- Puree the soup: Use an immersion blender to puree the soup until smooth.
- Finish the soup: Stir in coconut milk, lime juice, fish sauce (if using), and maple syrup. Season with salt. Warm through if needed.
- Serve: Garnish with cilantro, chili, and lime wedges. Serve hot.
Notes
- For a vegan version, omit the fish sauce or substitute with soy sauce.
- Add extra red curry paste for more heat, or adjust lime juice to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 640mg
- Fat: 16g
- Saturated Fat: 14g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg
