Thai Curried Butternut Squash Soup

By • October 22, 2010 • 5 Comments

56 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: I’ve made regular butternut squash soup before, but I wanted something a little more special this time around. Some common additions are ginger or curry powder, but I decided to take it a little further by going completely Thai, but in a really subtle way. By adding just a tiny amount of Thai curry paste, the soup has a faint hint of its flavor and the heat kicks in at the end of each spoonful, but the soup doesn’t taste strongly of a Thai curry. The palm sugar highlights the natural sweetness of the squash, the ginger adds another dimension of flavor but it’s not at all overpowering, and the coconut milk adds a bit of richness and rounds out the flavors. And the last minute addition of lime juice brightens up the whole thing. I originally posted this on my blog a few years ago - http://raspberryeggplant.blogspot.com/2008/11/thai-curried-butternut-squash-soup.htmlraspberryeggplant

Serves 6

  • 2.5 pounds butternut squash
  • 2 shallots
  • 2 tablespoons canola oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon palm sugar or light brown sugar
  • 1/2 teaspoon Thai yellow or red curry paste
  • 5 cups water or vegetable stock
  • 1 cup unsweetened coconut milk
  • 1/2 teaspoon salt, plus more to taste
  • 1 tablespoon freshly squeezed lime juice
  1. Peel and seed the squash. Chop it into large pieces and pulse in a food processor until finely chopped. You can also chop it by hand into small cubes but the food processor really makes life easier (and also makes the soup cook much more quickly).
  2. Peel and chop the shallots (you should have about ½ cup).
  3. Add the canola oil to a large pot set over medium heat. Add the chopped shallots and cook until soft, about 5 minutes. Add the ginger, sugar, and curry paste and cook until fragrant, about 1 minute.
  4. Add the squash and water. Cover the pot and bring the soup to a boil. Remove the lid and reduce the heat to a simmer. Simmer until the squash is very tender, about 5 minutes. Add the coconut milk and salt and simmer for another 10 minutes.
  5. Puree the soup – either use a hand blender to blend the soup in the pot, or puree the soup in batches in a blender. Add more salt if necessary.
  6. Right before serving, stir in the lime juice. Serve warm.
Jump to Comments (5)

Tags: Soups, squash, Thai

Comments (5) Questions (0)

Default-small
Default-small
Rkm_profile

11 months ago raspberryeggplant

Thank you everyone for the wonderful feedback!

Image

11 months ago oregon cassie

Made this soup for dinner tonight -- my husband said he liked it better than any other butternut squash soups I've ever made. We loved the little kick it had.

Default-small

over 1 year ago JennZee

I didn't have coconut milk on hand so I subbed the canola for coconut oil and added coconut water with pulp. It was delicious, thank you!

Default-small

about 2 years ago jfish1982

Perfect fall day soup! This was fantastic.

New_years_kitchen_hlc_only

almost 4 years ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

So beautiful! I was thinking the other day how nice it would be to bring Thai flavors into my curried root vegetable soups. This is simply perfect. Thanks so much for posting it!! ;o)