Description
This Thai-Inspired Butternut Squash Soup with Coconut Milk is a comforting and flavorful dish featuring tender butternut squash and carrots simmered in a fragrant broth infused with garlic, ginger, and Thai red curry paste. Finished with creamy coconut milk, a splash of lime juice, and topped with crunchy peanuts, scallions, and fresh cilantro, this soup delivers a perfect balance of sweet, spicy, and savory flavors ideal for a cozy meal.
Ingredients
Scale
Soup Base
- 2 tablespoons vegetable oil
- 2 medium yellow onions, roughly chopped
- 3 cloves garlic, very roughly chopped
- 2 tablespoons roughly chopped fresh ginger (from a 2-inch (5-cm) knob)
- 2½ lb pre-cut butternut squash (or one 3-lb (1.3-kg) butternut squash, peeled, seeded and cubed)
- 3 large carrots, cut into 1-inch cubes
- 6 cups chicken broth
- 1½ tablespoons fish sauce
- 3 tablespoons sugar
- 2 to 3 tablespoons Thai red curry paste
Finishing Ingredients & Garnishes
- 1 14-oz (400-ml) can unsweetened coconut milk (preferably not low fat)
- Juice of half a lime (plus more limes for serving)
- ¼ teaspoon salt
- Sriracha sauce, for drizzling
- 4 scallions, thinly sliced
- ¾ cup salted peanuts, roughly chopped
- ⅓ cup chopped fresh cilantro
Instructions
- Prepare the Aromatics: Heat the vegetable oil in a large soup pot over medium heat. Add the chopped onions, garlic, and fresh ginger. Cook while stirring frequently until they soften but do not brown, about 6 to 8 minutes. Reduce heat if necessary to prevent browning and maintain flavor.
- Add Vegetables and Simmer: Stir in the butternut squash cubes, carrots, chicken broth, fish sauce, sugar, and 2 tablespoons of Thai red curry paste. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer until the vegetables are tender, about 20 minutes.
- Blend the Soup: Using a handheld immersion blender, purée the soup directly in the pot until smooth and silky. Alternatively, carefully cool the soup slightly and blend in batches using a regular blender, leaving the lid vent open to allow steam to escape safely.
- Finish the Soup: Stir in the unsweetened coconut milk, lime juice, and salt. If the coconut milk has solidified, use the immersion blender again to fully incorporate it. Return the soup to a gentle simmer and taste. Adjust the heat and flavor by adding the remaining tablespoon of Thai red curry paste if desired.
- Serve and Garnish: Ladle the soup into bowls. Drizzle each serving with Sriracha sauce for a spicy kick. Garnish with thinly sliced scallions, roughly chopped salted peanuts, and fresh cilantro. Serve with extra lime wedges on the side for added brightness.
Notes
- This Thai-style butternut squash soup is pleasantly soothing and packed with layers of flavor from the red curry paste and fresh aromatics.
- The soup balances sweetness from the squash and sugar with heat from curry and Sriracha, making it perfect for chilly days.
- For a vegetarian version, substitute vegetable broth for chicken broth and use a vegetarian-friendly fish sauce alternative or soy sauce.
- Curry paste levels can be adjusted based on your preferred spice heat.
- This soup stores well in the refrigerator for 3-4 days and freezes beautifully for up to 2 months.
Nutrition
- Serving Size: 1 serving (approximately 1.5 cups)
- Calories: 307 kcal
- Sugar: 13 g
- Sodium: 658 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 6 mg
