Thai Butternut Squash Soup is a creamy, flavorful dish that combines the natural sweetness of roasted butternut squash with the vibrant, aromatic flavors of Thai cuisine. This soup is infused with coconut milk, fresh ginger, garlic, and a touch of lime, creating a perfect balance of sweet, savory, and tangy notes. The addition of red curry paste adds a subtle heat, while the cilantro and lime bring brightness to the dish. Perfectly comforting for colder weather, this soup is both nourishing and full of exotic flavors, making it a standout at any meal.
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cut into cubes
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 tablespoon fresh ginger, grated
- 3 cloves garlic, minced
- 1 tablespoon red curry paste (adjust to taste)
- 1 can (14 oz) coconut milk
- 3 cups vegetable broth (or chicken broth)
- 1 tablespoon soy sauce or fish sauce
- 1 tablespoon lime juice (plus more for garnish)
- 1/4 cup fresh cilantro, chopped (plus more for garnish)
- Optional toppings: roasted peanuts, extra cilantro, or a drizzle of coconut milk
Instructions:
- Roast the Butternut Squash: Preheat your oven to 400°F (200°C). Toss the cubed butternut squash with olive oil, salt, and pepper. Spread the cubes in a single layer on a baking sheet and roast for 25-30 minutes, or until the squash is tender and lightly browned. Remove from the oven and set aside.
- Sauté Aromatics: In a large pot, heat a little olive oil over medium heat. Add the grated ginger and minced garlic, sautéing for 1-2 minutes until fragrant. Stir in the red curry paste and cook for another minute, allowing the spices to bloom.
- Combine the Soup: Add the roasted butternut squash to the pot, followed by the coconut milk, vegetable broth, soy sauce (or fish sauce), and lime juice. Bring the mixture to a simmer, and cook for 5-10 minutes to allow the flavors to meld together.
- Blend the Soup: Use an immersion blender to purée the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a blender, blend until smooth, and return it to the pot.
- Finish the Soup: Taste and adjust seasoning, adding more salt, lime juice, or red curry paste as needed. Stir in fresh cilantro for added flavor and color.
- Serve: Ladle the soup into bowls and garnish with extra cilantro, a squeeze of lime juice, and roasted peanuts or a drizzle of coconut milk if desired. Serve hot and enjoy!
This Thai Butternut Squash Soup is an incredibly flavorful and comforting dish, with the creaminess of coconut milk and the warmth of curry creating a perfect balance of sweet and spicy. It’s an ideal dish for a cozy dinner or as an appetizer for a larger meal.
