Coconut curry butternut squash soup
Fall is the perfect time to indulge in warm and hearty soups, and my personal favorite is the Coconut Curry Butternut Squash Soup. This savory and aromatic soup is the ultimate comfort food that will warm both your body and soul. The rich and creamy texture of the butternut squash is perfectly complemented by the bold and spicy flavors of the Thai red curry paste and coconut milk. In this article, I will share with you my recipe for this mouth-watering soup. So, let's get started!
Ingredients:
- 1 medium-sized butternut squash, peeled and chopped into 1-inch cubes
- 1 tablespoon olive oil
- 1 red onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, peeled and grated
- 2 tablespoons Thai red curry paste
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 tablespoon fish sauce (optional)
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Peel and chop the butternut squash into 1-inch cubes. Place the cubes onto the baking sheet and toss with 1 tablespoon of olive oil. Bake the butternut squash in the preheated oven for 25-30 minutes or until tender and lightly golden. Set aside.
3. In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook for 5 minutes or until soft and translucent. Add minced garlic and grated ginger and cook for an additional 2 minutes.
4. Add 2 tablespoons of Thai red curry paste to the pot and stir until fragrant. Add 4 cups of vegetable broth and bring to a boil. Reduce the heat to low and add the roasted butternut squash to the pot. Simmer for 10-15 minutes.
5. Remove the pot from the heat and add a can of coconut milk. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, you can transfer the soup to a blender and blend until smooth. Be careful when blending hot liquids.
6. Add 1 tablespoon of fish sauce (optional) and salt and pepper to taste. Simmer the soup for an additional 5-10 minutes to allow the flavors to meld together.
7. Garnish with chopped cilantro and serve hot. Enjoy!
Tips:
- If you prefer a spicier soup, add more Thai red curry paste or a pinch of cayenne pepper.
- If you have leftovers, store them in an airtight container in the fridge for up to 3 days. The soup can also be frozen for up to 2 months.
- Use vegetable broth instead of chicken broth to make the recipe vegan.
- Substitute the butternut squash with pumpkin or sweet potato for a different flavor profile.
Nutrition Information:
Serving size: 1 cup
Calories: 160
Fat: 11g
Carbohydrates: 13g
Fiber: 3g
Sugar: 4g
Protein: 3g
Conclusion:
The Coconut Curry Butternut Squash Soup is a must-try for all soup lovers. The combination of sweet butternut squash, spicy Thai red curry paste, and creamy coconut milk is a match made in heaven. Plus, it's a healthy and filling meal that will keep you satisfied for hours. So, give this recipe a try and let me know how it turned out for you!