Craving Thai food? Look no further! Try creamy butternut squash soup that’s been majorly upgraded– with red curry, garlic, ginger, a savory coconut milk broth, topped with red onion, cilantro and a fresh lime wedge.
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I love Thai food. Pad Thai, Pad see ew, and any kind of red curry dish are my favorites. My love for Thai food came when I worked at an Asian restaurant for three years during college, and the smell of Pad Thai would haunt me as I prepared take-out orders for guests. I’d want to dive head-first into the steaming pile of noodles covered with that mouth-watering sauce. The best part is the garnish for most Thai dishes– lime, cilantro, onion and sometimes chopped peanuts.
Today’s recipe is a variation of one of my all-time favorite soup recipes – Thai Curry Ramen Noodle Soup. This soup has a similar broth (veggie stock and coconut milk), but has chunks of butternut squash, wilted baby spinach, and a package of Ramen noodles (seasoning packet discarded). It’s SO DELICIOUS, you guys.
I took that recipe and decided to puree the butternut squash into the soup, and created a silky smooth sippable-soup. Say that five times fast.
Red curry paste smells so heavenly when it’s being sauteed with garlic and ginger. Thai red curry paste is a mixture of red chili, garlic, lemongrass, thai ginger, shallot, coriander and kaffir lime leaves. The kaffir lime is a citrus fruit native to Asia, and it’s rind and crushed leaves emit an intense citrus fragrance — had to look that one up on Wikipedia!
The coconut milk gives the soup a rich coconut taste, which pairs well with the red curry and the squash.
Here’s there recipe for Coconut Curry Butternut Squash Soup!
Coconut Curry Butternut Squash Soup
Craving Thai food? Look no further! Try creamy butternut squash soup that’s been majorly upgraded– with red curry, garlic, ginger, a savory coconut milk broth, topped with red onion, cilantro and a fresh lime wedge.
Ingredients
- 1 tbsp canola oil
- 2 tsp minced garlic
- 1 tsp minced fresh ginger
- 1 tsp red curry paste
- 4 cups butternut squash, cubed about one large squash
- 3 cups vegetable broth
- 1 can coconut milk
- 1 tsp brown sugar
- 1/4 red onion, diced
- cilantro for garnish
- lime wedges for garnish
Instructions
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Add the canola oil to a pot over medium heat along with the garlic, ginger and red curry paste. Saute for 2 minutes.
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Add the butternut squash and vegetable broth. Bring to a boil over medium heat, then reduce to simmer for 7-8 minutes, until the squash is soft and cooked through. Blend with an immersion blender.
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Stir in the coconut milk, and brown sugar.
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Ladle into a bowl and top with diced red onion, cilantro and a lime wedge.
Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!