Thai Inspired Coconut Curry Squash Soup
Serves 4 • Time 40 mins
This recipe is my adaptation of “Thai Curried Butternut Squash Soup” from Cookie and Kate. I have added fish sauce and coconut milk, amongst a few other adjustments.
This soup is warming, creamy, a little spicy, and surprisingly bright. Lifted up by fresh herbs and lime juice, it is the kind of soup you could eat for days in any season.
Ingredients
2 tablespoons coconut oil (or other neutral oil)
1 medium butternut squash- peeled and cut into small chunks
1 medium yellow or white onion, chopped
4 garlic cloves, chopped
2 tablespoons good quality Thai red curry paste *see notes
2 teaspoons ground coriander
1 teaspoon ground cumin
2 teaspoons fish sauce **see notes
2 ½ cups chicken broth
1 13.5oz can light coconut milk
½ cup regular coconut milk or coconut cream (optional, for serving)
½ cup unsweetened large coconut flakes or chips (optional, but highly recommended)
1 small bunch cilantro or Thai basil
Lime wedges for serving
Equipment
Blender
Notes, Tips, & Tricks
*The quality of curry paste you use really does make a difference! I suggest Mae Ploy, or Maesri which can both be found at your local Asian grocery, or online.
**The quality of your fish sauce also matters! I recommend Red Boat (sold at Trader Joes as well as many other retailers) or Three Crabs Viet Huong (sold at many Asian groceries).
Let’s Do It
Step 1
Heat oil in a large heavy bottomed pot over medium heat. Add in onions, coriander, cumin, and curry paste and cook, stirring regularly, until onions begin to soften and curry paste is fragrant, about 3-4 minutes. Add garlic and squash and cook, stirring regularly so that curry paste does not burn; about 5 minutes or until onions are soft and translucent.
Step 2
Add chicken broth and light coconut milk to your pot. Bring mixture to a boil, then stir and reduce heat to a simmer. Cook at a simmer until squash is softened through, about 20-25 minutes. Take soup off heat. Stir in fish sauce.
Step 3
While soup cooks, toast your coconut flakes in a heavy bottomed skillet over medium-low heat. Toss frequently, keeping a close eye, until light golden brown. Remove from pan and set aside to cool.
Step 4
Once squash is softened you are ready to blend your soup. Stir soup to let mixture cool slightly; you do not want to burn yourself! Then, blend soup either in your pot using an immersion blender or in a stand blender, until smooth. Taste soup. If you feel it is lacking in flavor/salt, add addditional fish sauce, 1 teaspoon at a time.
Step 5
Serve soup with a swirl of coconut milk/cream, a squeeze of lime, and topped with cilantro and toasted coconut flakes.