Thai Coconut Curry Butternut Squash Soup
As I was doing my weekly produce shopping last weekend, I stumbled upon some butternut squashes. It occurred to me that I never actually cooked them myself before. Being a huge fan of butternut squash soup, I decided to put 2 in my cart and improvise a recipe when I got home.
This recipe was inspired by a recent visit to a Thai restaurant, where one of my favorite things to order is coconut curry chicken. I seriously lick the bowl clean every time because I absolutely love the combination of coconut and curry. So why not combine coconut, curry, and butternut squash? Genius.
After I roasted the squash, I was so tempted to just eat it and forgo making the soup. It was seriously that good. It was naturally sweet, yet nutty and the texture was perfect. Mmm.
For this deliciously exotic soup, you will need:
– 2 butternut squashes
– 1 small onion
– 4 cloves garlic, minced
– 1 tablespoon ginger, grated
– 2 tablespoons of curry powder
– 4 cups chicken broth
– 1 can coconut milk
– cilantro for garnish (optional)
– olive oil for cooking
To make Thai Coconut Curry Butternut Squash soup:
Prepare the squash
Preheat the oven to 400°F. Cut the 2 squashes in half lengthwise and remove the seeds. I recommend saving the seeds if you want to roast them afterwards. Brush the cut sides of the squash with olive oil and season with salt and pepper. Place them face down on a baking sheet covered in aluminum foil. Roast them for about 45 minutes or until they are very tender. Once the squash has cooled down a bit, scoop the flesh out of the peel.
In a heavy bottomed pot, heat olive oil over medium heat. In a small bowl, combine the 2 tablespoons of curry with a half teaspoon of water and make a paste. Sauté the onion, ginger, and garlic until softened. Add the curry paste to the mixture and cook for a few more minutes. Add the chicken broth, coconut milk, and squash. Season with salt to taste. Simmer for 10-15 minutes. If you want the soup to be smooth, I recommend using a hand mixer or blender. Personally, I prefer the soup chunkier and opted out of blending it. Garnish with chopped cilantro before serving. Enjoy!