Prep 15 mins
Cook 40 mins
A beautiful golden-hued butternut squash soup, with a delightful Thai accent! Delicious! The perfect first course for an autumnal meal, or serve as a light main course with a tossed salad and crusty bread. Feel free to adjust seasonings to your tastes. Recipe is an adapted one from Whole Foods Market.
- 2 tablespoons olive oil
- 2⁄3 cup diced carrot
- 1⁄2 cup diced celery
- 2⁄3 cup diced onion
- 1 tablespoon red curry paste
- 2 teaspoons chopped fresh ginger
- 4 cups cubed butternut squash (about 1 medium squash)
- 4 -6 cups low sodium chicken broth
- 1⁄2 cup coconut milk (light or regular)
- sea salt & fresh ground pepper, to taste
- pappadams, to garnish
- toasted coconut flakes, to garnish
- chopped fresh cilantro, to garnish
- fresh lime wedge, optional to serve
- Heat olive oil in a large soup pot. Add carrot, celery and onion, and stir in the curry paste and the chopped ginger. Cook until vegetables are tender and ginger is aromatic, 3 to 4 minutes.
- Add butternut squash, stirring to combine. Bring to a boil (add a little chicken broth if necessary), then reduce heat and simmer until squash is fork-tender, about 30 minutes. Stir in chicken broth and light or regular coconut milk. Season with salt and pepper; taste and adjust seasonings, if necessary.
- Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
- Garnish each serving with 1 or 2 pappadums, a tablespoon toasted coconut flakes and a tablespoon chopped fresh cilantro. A squeeze of fresh lime juice is also good. Enjoy!
Very nice! We loved this soup. I think it's very dependent on your choice of curry paste - we used golden curry, which is fairly mild. So needed to "punch" it up a bit with a little chili paste. Looking forward to having some more for lunch tomorrow! Thanks for sharing.
This was the first soup I've ever made from scratch! I always thought you would need a food processor to make it but a blender works just fine. For this recipe I used yellow curry paste to make it mild and when I added the squash I put in half a cup of broth until it softened before I added the rest of the liquids. The flavour turned out just as I had hoped....awesome!
January 12, 2009 Absolutely delicious. It was served to a large group of people for a New Year Eve dinner. I tripled the recipe and had it for lunch for several more days. I used the red curry paste and it was still a very mild soup. It was a big hit and I will be sharing the recipe with many others.