Thai Curry Butternut Squash Soup

December 27, 2015
0 Ratings
  • Serves 4
Author Notes

I love classic butternut squash soup, but lately I've been preferring my winter squash spicy. So I make a very simple soup–leek, garlic, ginger, and squash, plus enough broth to make it soupy–and add a little dollop of Thai curry paste. The fried shallots on top make this really special: they add crunch and a hint of caramel-bitterness to an otherwise baby-food-smooth soup. (The brand of curry paste I use contains shrimp, but this soup can easily be made vegan by using a vegetarian curry paste and non-dairy milk.) —ieatthepeach

What You'll Need
  • For the soup:
  • 1 tablespoon coconut, peanut, or vegetable oil
  • 1 large leek, white and light green parts only, washed and chopped
  • Salt to taste
  • 1 tablespoon minced fresh ginger
  • 2-3 garlic cloves, minced
  • 1 quart vegetable broth
  • 1-3 teaspoons Thai curry paste (red, green, or yellow), to taste
  • 1 medium butternut squash (1 1/2 to 2 lb), peeled, seeded, and cut into 2-inch cubes
  • To finish:
  • 2 medium shallots
  • 1 tablespoon coconut, peanut, or vegetable oil
  • 1/2 cup heavy cream, half-and-half, coconut milk, almond milk, or plain yogurt, or to taste
  • Juice of half a lime, or to taste
  • Chopped fresh cilantro or Thai basil for garnish (optional)
  1. In a large stockpot, heat olive oil over medium heat. Add leek and a pinch of salt and sweat for about 5 minutes, or until translucent. Add ginger and garlic and cook, stirring frequently, for another 30 seconds to a minute, or until fragrant. Add vegetable broth, curry paste, and squash. Bring to a boil, then reduce the heat to keep at a steady simmer. Cover and simmer for 30-40 minutes, or until the squash is completely tender.
  2. Puree the soup using an immersion blender, or transfer to a blender and puree in batches. Cover and let stand for 15 minutes to let the flavors mingle.
  3. When you’re ready to serve the soup, thinly slice the shallots and separate the slices into rings. Heat oil in a small frying pan or skillet over medium-high heat. Fry the shallot rings, stirring frequently, for about 5 minutes, or until the shallots are deeply browned and crisp. Remove the shallots from the pan with a slotted spoon and set on a paper towel-lined plate to drain. Reheat the soup and stir in cream or milk and lime juice, then season with salt to taste. Ladle into bowls and top with fried shallots and herbs.
  4. Like most curry-type things, this soup gets even better with time. It will keep in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months. Wait to add the lime juice and the cream or milk until just before serving.

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