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Recipe: Thai Butternut Squash Soup

Writer's picture: Jessica BusseJessica Busse

The perfect recipe for a cold and gloomy day, this Thai Butternut Squash Soup will clear away your chilly-day blues. To kick up the spice, feel free to add more curry to-taste!

Makes

Prep Time

Cook Time

7 cups

10 Minutes

16 Minutes

Ingredients:

  • 1 tablespoon olive oil

  • 1 tablespoon unsalted butter

  • 1 medium (10 ounces) brown onion, chopped

  • 1 garlic clove, peeled & finely chopped

  • 1 tablespoon fresh ginger, grated

  • 1 1/2 tablespoons Thai red curry paste

  • 1 14oz can unsweetened coconut milk

  • 1 cup vegetable stock

  • 3 lbs butternut squash, peeled & cut into small chunks

  • 1/2 teaspoon salt

  • 1/4 teaspoon ground black pepper

  • Fresh parsley, chopped, for garnish


Instructions:

  1. In a heavy soup pan or Dutch oven, add the olive oil and butter over medium heat.

  2. Add the onion to the pan and cook, stirring occasionally until softened, about 5 minutes.

  3. Add the garlic & ginger, stir and cook for 1 minute.

  4. Stir in the red curry paste, coconut milk, vegetable stock, butternut squash, salt & pepper.

  5. Bring to a simmer, cover and cook for 10 minutes until the squash is tender.

  6. Use an immersion blender and blend until smooth or add the soup to a blender and blend in batches. Taste for seasoning and add if needed.

  7. Serve immediately garnished with parsley.


Notes:

This recipe can also be made in a slow cooker! Sauté the onions, garlic & ginger. Transfer to a slow cooker along with all the other ingredients, mix well, cover & cook on high for 2-3 hours of low for 4-6 hours.

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