Thai-Inspired Butternut Squash Soup with Coconut Milk

Name: Thai-Inspired Butternut Squash Soup with Coconut Milk
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 2 tablespoons vegetable oil; 2 medium yellow onions, (roughly chopped); 3 cloves garlic, (very roughly chopped); 2 tablespoons roughly chopped fresh ginger, (from a 2-inch (5-cm) knob (see note)); 2½ lb pre-cut butternut squash (or one 3-lb (1.3-kg) butternut squash, peeled, seeded and cubed); 3 large carrots, (cut into 1-inch cubes); 6 cups chicken broth; 1½ tablespoons fish sauce; 3 tablespoons sugar; 2 to 3 tablespoons Thai red curry paste; 1 14 -oz (400-ml) can unsweetened coconut milk (preferably not low fat); Juice of half a lime, (plus more limes for serving); ¼ teaspoon salt; Sriracha sauce, (for drizzling); 4 scallions, (thinly sliced); ¾ cup salted peanuts, (roughly chopped); ⅓ cup chopped fresh cilantro

This Thai-style butternut squash soup is soothing and flavorful, and the heat from the curry and Sriracha will warm you right up.

⏱️ 50 min 🔪 Prep: 20 min 🔥 Cook: 30 min 📊 Medium 👁️ 2 views

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Thai-Inspired Butternut Squash Soup with Coconut Milk

Foto: Once Upon a Chef

Ingredients

8 servings

2 tablespoons vegetable oil
2 medium yellow onions, (roughly chopped)
3 cloves garlic, (very roughly chopped)
2 tablespoons roughly chopped fresh ginger, (from a 2-inch (5-cm) knob (see note))
2½ lb pre-cut butternut squash (or one 3-lb (1.3-kg) butternut squash, peeled, seeded and cubed)
3 large carrots, (cut into 1-inch cubes)
6 cups chicken broth
1½ tablespoons fish sauce
3 tablespoons sugar
2 to 3 tablespoons Thai red curry paste
1 14 -oz (400-ml) can unsweetened coconut milk (preferably not low fat)
Juice of half a lime, (plus more limes for serving)
¼ teaspoon salt
Sriracha sauce, (for drizzling)
4 scallions, (thinly sliced)
¾ cup salted peanuts, (roughly chopped)
⅓ cup chopped fresh cilantro

Steps

Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary.
Add the squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the coconut milk, lime juice, and salt (if the coconut milk is solidified, use the immersion blender to mix it in). Bring to a simmer, then taste and adjust the seasonings, adding the remaining tablespoon of curry paste if more heat is desired. Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.