Thai Coconut Curry Butternut Squash Soup

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As a person who grew up in Florida, the winters in Massachusetts remind me of the ninth circle of Hell in Dante’s Inferno where everything is frozen. I am exaggerating a bit because today is 50 degrees and I’m writing this with a T-shirt on, but every now and then (usually on a day that requires me to be outside of my home) it can drop into bitterly cold.

This may not be good outside weather, but it’s PERFECT for soups! While my husband prefers the chunky soup, he kindly got me the immersion blender I had asked for on my Christmas list. Up until now, our smooth soups have come out as a kind of strange porridge consistency and I found that my blender just couldn’t seem to get those little pieces.

Armed with the right tool, I decided to try out a recipe I found on Pinterest for Thai Coconut Curry Butternut Squash Soup. You can view the original recipe at Host the Toast (Morgan takes amazing pictures of it too!).

This soup was fantastic!!!! It had that sweetness from the squash, but the red curry kept if from tasting like pumpkin pie and then there was this spicy back end that would come up after you swallowed. Not only did I really love it, but so did my husband! It also left me feeling full, which is something I don’t always feel after eating soups. It’s super easy to make, low in calories and reheats well the next day. Enjoy!

Thai Coconut Curry Butternut Squash Soup

Nutrition Facts (according to Myfitnesspal)

Serves: 4

Calories per serving are: 168 (though this can be more if you add Naan Bread with it)

Ingredients: Listed in the order you will need them

  • 1 tablespoon canola oil
  • 2 cloves garlic, minced
  • 1 small yellow onion, diced
  • 1 teaspoon ginger, freshly grated
  • 1½ tablespoons Thai red curry paste
  • 2 cups chicken or vegetable broth
  • 4 cups butternut squash, peeled, seeded, and cut into 1″ cubes
  • 1 (15-ounce) can coconut milk
  • Juice of ½ lime
  • ½ teaspoon Sriracha, optional
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • ⅓ cup cilantro, chopped, to garnish
  • ⅓ cup unsalted, dry-roasted peanuts, chopped, to garnish
  • Naan (I used garlic naan)

Now I highly suggest making the ingredients ahead of time, so that way you won’t be in a crazy rush to assemble them as you go.

1.) Over medium heat add the oil, garlic and onion and saute them until they’re soft which is about 3 minutes.

2.) Add the ginger and curry paste and mix it with the onion and garlic. Let them heat together for 3 more minutes.

3.) Add in the raw Butternut Squash (if you’re not using pre-cut, then be sure to cut the pieces into small squares. About an inch or so). Also add in the broth and stir to combine them. Bring it to a boil and then set it to low and cover. You’ll want to simmer it for 20 minutes, or until the butternut squash feel soft when you poke it with a fork.

4.)***If you have an immersion blender: After you’ve simmered the butternut and it’s soft, I took a potato masher and mashed some of the pieces until they weren’t so big and bulky. After that I took the stick blender and just mixed it up until it was a smooth soup.

***If you do not have an immersion blender: You will need to remove the soup from the heat and let it cool. From there you can blend it in batches until it’s smooth. DO NOT try to do this while it’s hot because if you don’t remove the stopper, the steam can cause your blender to explode covering you and your kitchen in hot soup. After you have blended all the soup, you can put it back into the pot over medium heat and warm it up till hot.

5.) Once it’s the right temperature for you, remove it from the heat and add in the coconut milk (but save a little for the garnish), lime juice, salt, pepper, and Sriracha (if you like it a little spicy). Stir it up, and put into bowls.

6.) Take that little bit of coconut milk that you saved and drizzle it on top. How you do this is up to you, but I like to make a swirl and then drag a tooth pick into the center so that it looks like a flower or a spiderweb. You can also add a little chopped cilantro and chopped peanuts as well. I forgot this the first time I made it and it still tasted great so if you forget don’t worry about it. Serve it warm with naan bread (garlic is always awesome but chose whatever you like).

I hope you enjoy it as much as I did!