Spicy Thai-Inspired Butternut Squash Soup
70% authentic · Thai-inspired
A flavorful twist on butternut squash soup, infused with Thai aromatics like coconut milk, ginger, lemongrass, and a hint of chili.
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Ingredients
- Butternut squash1 large
- Coconut milk (full fat)1 can (13.5 oz)
- Vegetable broth3 cups
- Lemongrass1 stalk, bruised
- Ginger1 inch piece, grated
- Garlic2 cloves, minced
- Red curry paste1-2 tablespoons (to taste)
- Lime juice1 tablespoon
- Cilantrofor garnish
- Saltto taste
- Black pepperto taste
Steps
- 1
Peel, seed, and cube the butternut squash.
- 2
In a large pot, combine butternut squash, vegetable broth, bruised lemongrass stalk, grated ginger, and minced garlic.
- 3
Bring to a boil, then reduce heat and simmer until squash is very tender, about 20-25 minutes.
- 4
Remove and discard the lemongrass stalk.
- 5
Carefully transfer the soup to a blender (or use an immersion blender) and blend until smooth.
- 6
Return the soup to the pot. Stir in the coconut milk and red curry paste. Heat gently over medium-low heat until warmed through, about 5-10 minutes. Do not boil.
- 7
Stir in the lime juice. Season with salt and black pepper to taste.
- 8
Serve hot, garnished with fresh cilantro and a lime wedge.
