Thai Butternut Squash Coconut Curry Soup

The first frost has hit and it’s officially SOUP season!

Sharing my favorite butternut squash soup recipe seeing as restocking the cellar pantry for the year has uncovered a few squash that held on from last year!

**Pro-tip: when storing squash in a cool, dry place they can last forever and a day if you use a diluted bleach solution to wipe down the squash and dip any ends before storing! Super hardy this way!

So now that I have a few extra squash to use up I usually make  a batch of this and then end up freezing half for quick work lunches later in the year. This recipe is basic and flexible- meaning you can adjust to your own taste by adding sriracha for a little heat, or add in heavy cream/coconut milk to make it creamier. And if you really don’t love the taste of curry altogether, sub one to two apples (peeled and chopped) with some cinammon for a sweeter flavored soup!

I topped mine with a dollop of sour cream, some cilantro, and salted pepitos, some other ideas may be fried onion crisps, shredded chicken, goat cheese, or cranberries! Mix it up and let me know your favorite!

INGREDIENTS:

1 TBSP olive oil

1 tsp grated ginger
1 clove garlic
1 small sweet onion

2 TBSP thai red curry paste (if using powder add water to paste form and for smooth blending)

2 C. broth, veggie or chicken ( I used turkey bone from my canned pantry)

1 can coconut milk (15oz)

1 med (approx 4-5 cups) butternut squash; peeled and cut into small cubes

1/2 tsp salt to taste

1/2 tsp pepper to taste

Optional garnishes

DIRECTIONS :

If using the stovetop method: Heat the oil in a large pot over medium heat. Add in the garlic and onion, and saute until soft and fragrant, about 3 minutes. Add in the ginger and curry paste and stir to combine with the onion and garlic. Cook for 3 more minutes, stirring often. Add in the raw butternut squash cubes and slowly pour in the broth, stirring to combine. Season with salt and pepper. Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes, or until butternut squash is tender. Remove from heat and let cool for a few minutes.

  1. Crockpot method: Add butternut squash, garlic, onion, ginger, Thai curry paste, broth, and salt and pepper to the slow cooker. Stir to evenly distribute. Cover and cook on low for 6-8 hours, or high for 3-4 hours.
  2. Pour the soup into a blender in batches and blend until smooth, or use an immersion blender to blend in the pot or slow cooker. Before serving, remove the soup from the heat or turn off the slow cooker and mix in the coconut milk (saving a few tablespoons to garnish) and lime juice (if using). Mix well. Season with additional salt and pepper, if desired, and add sriracha to taste for extra spice, if using. Pour into bowls and drizzle the remaining coconut milk on top. Swirl the coconut milk with a spoon. Sprinkle with chopped cilantro and chopped peanuts. Serve warm with naan bread or pita chips!


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