What says “autumn” more than a thick, rich, flavorful soup? As soon as the leaves start to fall outside, visions of homemade soups and stews dance in my head. But, seeing as I’m a bit kooky myself, I always like a traditional recipe with a fun and tasty twist! This Thai curry and coconut butternut squash soup fits the bill – you get the rich, nutty flavor from the butternut squash and the aromatic, spicy zip from the Thai curry – and then it’s all topped off with the deliciously creamy and almost sweet flavor of the coconut milk! It’s pretty much heaven in a dish. So, what are we waiting for? Let’s get rolling!
Here’s what you’ll need:
- 2 Tbsp coconut oil or olive oil (coconut oil is the best.)
- 1 medium-large butternut squash, peeled, seeded, and cut into small ½-inch pieces (about 3-4 cups)
- 1 medium yellow onion, chopped
- 4 garlic cloves, pressed or chopped
- 2 to 3 Tbsp Thai red curry paste (depending on taste)
- 1 tsp ground cumin
- ¼ tsp salt
- ⅛ tsp red pepper flakes
- 1 Tbsp fresh lime juice
- 4 cups vegetable or chicken broth
- ½ cup coconut milk for drizzling on top
- Cilantro (for garnish)
- Blue Cheese (optional, but YUMMY!)
- Heat oil in a large heavy-bottomed pot over medium heat for 30 seconds or until the oil is shimmering. Add squash, onion, garlic, curry paste, cumin, salt, and red pepper flakes to the pot. Stir to combine.
- Cook, stirring occasionally until onion is translucent. This stuff will start smelling AMAZING!!
- Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes. You can taste and add more curry paste, salt or cumin to your liking.
- Remove the soup from heat and let it cool slightly.
- Working in batches, transfer the contents pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the lid (I like to use a kitchen towel to protect my hand from steam escaping from the top of the blender as I purée the mixture until smooth).
- Transfer puréed soup to a serving bowl and repeat with remaining batches.
- Stir the lime juice into the blended soup. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Sprinkle some chopped cilantro on top, add a few crumbles of blue cheese (optional), and serve hot!
But before you eat:
You might need to carve out some time to just sit and stare at the gorgeousness.
This stuff comes together in about a half an hour, which is always a nice bonus with any meal. The flavors blend so nicely and everyone will think you should host your own cooking show. And you’ll nod, smile, and bask in your gloriousness.
Thai Curry and Coconut Butternut Squash Soup
coconut oil or olive oilcoconut oil is the best.
medium-large butternut squashpeeled, seeded, and cut into small ½-inch(about 3-4 cups)
medium yellow onionchopped
garlic clovespressed or chopped
to 3 Tbsp Thai red curry pastedepending on taste
Blue Cheese (optionalbut YUMMY!)
Looking for more hearty soup ideas for fall? Check out a few more of our favorites: