Best Thai Coconut Curry Butternut Squash Soup Recipes

Soup Thai Curry and Coconut Butternut Squash Soup image

Provided by Timothy H.

Categories Vegetable

Time 1h20m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 large butternut squash (about 2 pounds)
1 tablespoon oil
1/4 cup onion, minced
1 tablespoon freshly grated ginger
2 garlic cloves
1 -2 teaspoon Thai red curry paste, more if you like it hotter
6 fresh lime leaves, middle vein removed and torn into pieces
4 cups chicken broth
unsweetened coconut milk
1 teaspoon kosher salt
2 tablespoons freshly squeezed lime juice
toasted coconut (to garnish)

Steps:

Preheat over to 400°F Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.
In an heavy bottomed pot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 3 minutes. Add the curry paste and cook for a few more minutes. The curry will start to give off a wonderful aroma. Stir in the chicken broth, coconut milk, salt, squash and shredded lime leaves. Simmer for 15 minutes. Remove from heat and stir in the lime juice. Puree soup with a hand mixer or in a blender. Serve garnished with unsweetened coconut toasted at 400°F for 2-3 minutes, or until golden brown.

Nutrition Facts : Calories 156.5, Fat 3.5, SaturatedFat 0.6, Sodium 798.3, Carbohydrate 29.1, Fiber 4.8, Sugar 5.9, Protein 5.8

Thai Coconut Curry Butternut Squash Soup image

Categories Squash

Number Of Ingredients 15

1 tablespoon Canola oil
2 clove Minced garlic
1 piece Small yellow onion, diced
1 teaspoon Freshly grated ginger
1 1/2 tablespoons Thai red curry paste ( Pataks)
2 cups Chicken or vegetable broth
4 cups Butternut squash, peeled, seeded and cubed into 1" cubes
1 can Coconut milk 15 oz
1/2 piece Lime juice
1/2 teaspoon Sriracha ( optional) or sambas ouelek to taste
1/2 teaspoon Salt
1/2 teaspoon Freshly ground pepper
1/3 cup Chopped cilantro, to garnish
1/3 cup Unsalted dry roast peanuts, chopped to garnish
4 pieces Naan, on the side

Steps:

Heat the oil in a large soup pot over medium heat. Add in the garlic and onion and sauté until soft and fragrant, about three minutes, stirring often.minutes. Add o
Now add ginger and curry paste. Stir for 3 minutes.Add in the raw butternut squash cubes amd slowly pour in the broth, stirring to combine. Bring to a boil then reduce the heat to a simmer and cover.cook for twenty minutes or til squash is tender. Remove from heat amd let cool for a few minutes.
Pour the soup into a blender in batches amd blend til smooth. Pour the blended soup back into the pot amd reheat. Stir occasionally.
Before serving add lime juice, coconut milk, sambal ouelek, and pepper. Reheat.
Serve with a swirl of coconut milk on top and sprinkle with cilantro