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Thai Butternut Squash Soup with Coconut Milk

Thai Butternut Squash Soup with Coconut Milk
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Experience the warm, creamy, and vibrant flavors of Thai Butternut Squash Soup with Coconut Milk. This easy, comforting recipe combines naturally sweet butternut squash with rich coconut milk and fragrant Thai spices, creating a perfectly balanced, vegan and gluten-free dish ideal for any season.

Ingredients

Scale

Main Ingredients

  • 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
  • 1 can (13.5 oz) coconut milk
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 4 cups vegetable broth
  • 2 tablespoons fresh lime juice
  • Salt and pepper, to taste

Garnishes

  • Fresh cilantro, chopped
  • Green onions, sliced
  • Optional: toasted coconut flakes, chili flakes, roasted pumpkin seeds

Instructions

  1. Prepare your ingredients: Peel, seed, and cube the butternut squash into bite-sized pieces. Finely chop the onion, mince the garlic, and grate fresh ginger to have everything ready for a smooth cooking process.
  2. Sauté aromatics and curry paste: In a large pot, heat 1-2 tablespoons of oil over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant. Stir in the grated ginger and red curry paste, cooking for 2 minutes to let the spices bloom.
  3. Cook the squash: Add the cubed butternut squash to the pot and toss it to coat with the aromatics and curry paste. Pour in the vegetable broth to cover the squash. Bring to a gentle boil, then reduce heat and simmer for about 20 minutes, or until the squash is tender.
  4. Blend the soup: Using an immersion blender or working in batches with a standard blender, puree the soup until smooth and creamy. Return the blended soup to the pot if needed.
  5. Stir in coconut milk and lime juice: Pour in the coconut milk and stir to combine evenly. Add lime juice to brighten the flavors, adjusting the amount to your taste. Warm the soup gently, avoiding boiling to preserve the freshness of the lime juice.
  6. Final touches and serve: Season the soup with salt and pepper to taste. Garnish each serving with fresh cilantro and sliced green onions for a burst of freshness and color. Optionally, add toasted coconut flakes, chili flakes, or roasted pumpkin seeds for extra texture and flavor.

Notes

  • Use ripe butternut squash with deep orange color and firm skin for sweetest flavor.
  • Toast the red curry paste in oil to release its full aroma and enhance flavor.
  • Adjust soup thickness by adding more vegetable broth or coconut milk if needed.
  • Let hot soup cool slightly before blending to avoid splatters or burns.
  • Add fresh lime juice at the end to retain bright, fresh flavor.
  • Soup can be stored in airtight containers in the refrigerator for up to 3 days.
  • Freezes well for up to 3 months; thaw overnight before reheating.
  • Reheat gently over low-medium heat, stirring often and adding broth or coconut milk if thickened.

Nutrition

Keywords: Thai soup, butternut squash, coconut milk, vegan, gluten free, creamy soup, red curry, comforting soup

Find it online: https://juliaglam.com/thai-butternut-squash-soup-with-coconut-milk/