Thai Curry Butternut Squash Soup
A sweet, nutty, and smooth soup with a great pumpkin color, and a light curry flavor.
Servings Prep Time
6people 35minutes
Cook Time Passive Time
25minutes 5minutes
Servings Prep Time
6people 35minutes
Cook Time Passive Time
25minutes 5minutes
Ingredients
Instructions
  1. Heat the olive oil in a large stockpot on medium heat. Add in the garlic and onion and sauté until soft and fragrant (3 minutes).
  2. Add ginger and curry paste, stirring to combine. Then add in raw butternut squash and pour in the broth. Stir to combine.
  3. Bring to a boil then reduce to simmer, covered, for 20 minutes.
  4. Remove from heat and transfer the soup into a blender– you may need to do this in batches. Blend the soup until smooth and then pour back into the stockpot over medium heat to warm through.
  5. Mix in the nearly all the coconut milk, saving a small amount for a garnish, then add in the salt, pepper, and lime. Stir to combine.
  6. Serve and garnish with leftover coconut milk, cilantro, and unsalted peanuts.
Recipe Notes

This soup pairs well with fresh french bread or a side salad. Feel free to save the butternut squash seeds for roasting!

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