Thai-Inspired Butternut Squash Soup with Coconut Milk
Ingredients
For the Soup
- 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
Optional Garnishes
- Sriracha sauce, for drizzling
- 4 scallions, thinly sliced
- ¾ cup salted peanuts, roughly chopped
- ⅓ cup chopped fresh cilantro
Instructions
- 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.
Notes
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.