Recipe by BecR
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.
Top Review by dianegrapegrower
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.
- 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
Directions See How It's Made
- 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!