Community Pick
Thai Style Butternut Squash Soup

photo by naturegal07


- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
2-4
ingredients
- 1 butternut squash, peeled, deseeded and cut into chunks
- 1 red onion, chopped
- 1 teaspoon curry powder
- 1 (13 1/2 ounce) can coconut milk
- 1 pint vegetable stock
- 1 tablespoon olive oil
- salt and pepper
directions
- Heat the olive oil in a heavy based pan and cook the onion until soft.
- Add the stock, butternut squash and curry powder to taste- as spicy as you like!
- Bring to the boil and then cover and simmer until the squash is tender.
- Once the squash is cooked, stir in the coconut milk.
- Pour into a food process/liquidiser and blend until smooth.
- Return to the pan and warm through.
- Season to taste and serve.
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Reviews
-
Yum! I needed to add more than 1 pint of stock (I used Chicken Better than Bouillon ) because my squash was huge and a pint hardly covered all of the cubes. I recommend using "1 pint" as a guideline and adding more broth or water if needed. Instead of curry powder, I substituted Mae Ploy brand red curry paste. For a garnish, I roasted the squash seeds in the oven with salt and olive oil and sprinkled a few on top of the soup. It was delicious as leftovers, too. We'll be making this again!
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Tweaks
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This was delicious. My squash was 1 lb 2 oz before peeling and seeding, and I found the soup a little thin in body - I like just a bit more body to my soups, so I will use more squash next time. I also want to try Thai curry paste instead of curry powder. In any event, this is a lovely, lovely soup.