Spicy Thai Butternut Squash Soup
60% authentic · Thai-inspired
A fusion soup combining the sweetness of butternut squash with the vibrant, spicy, and aromatic flavors of Thai cuisine, including coconut milk and curry paste.
Rate this recipe
Choose 1 to 5 stars. Each recipe can be rated once.
No ratings yet.
Ingredients
- Butternut squash1 medium (about 2 lbs), peeled and cubed
- Coconut milk1 can (13.5 oz)
- Vegetable broth3 cups
- Red curry paste1-2 tablespoons (adjust to spice preference)
- Ginger1 inch piece, grated
- Garlic2 cloves, minced
- Lime juice1 tablespoon
- Brown sugar1 teaspoon (optional)
- Saltto taste
- Black pepperto taste
- Cilantrofor garnish
- Chili flakesfor garnish
Steps
- 1
In a large pot, combine cubed butternut squash, vegetable broth, grated ginger, and minced garlic. Bring to a boil.
- 2
Reduce heat, cover, and simmer for 15-20 minutes, or until the squash is very tender.
- 3
Stir in the red curry paste and cook for 1 minute until fragrant.
- 4
Add the coconut milk, lime juice, and optional brown sugar. Stir well.
- 5
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, carefully transfer to a regular blender and blend until smooth.
- 6
Heat gently until warmed through. Do not boil. Taste and adjust seasoning with salt, pepper, and more curry paste or lime juice if desired.
- 7
Serve hot, garnished with fresh cilantro and chili flakes.
