Prepare to embark on a culinary journey that will transport your taste buds straight to the vibrant streets of Thailand! This Thai Butternut Coconut Curry Soup is not just another soup - it's a creamy, aromatic adventure that promises to warm your soul and tantalize your senses. Imagine a velvety blend of sweet butternut squash, rich coconut milk, and bold red curry paste, creating a symphony of flavors that will make your kitchen smell like a gourmet Thai restaurant. Whether you're a seasoned home chef or a curious food lover, this recipe is about to become your new comfort food obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 medium butternut squash, peeled and diced
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing the butternut squash. Carefully peel the squash, then cut it in half lengthwise. Scoop out the seeds and discard them. Dice the flesh into small, even cubes to ensure uniform cooking.
- Chop the onion finely and mince the garlic cloves. This will enhance the flavors in your soup.
- In a large pot, heat a tablespoon of vegetable oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and cook for an additional minute, stirring frequently to prevent burning.
- Stir in the red curry paste, cooking for another 1-2 minutes until the paste is well incorporated and fragrant.
- Next, add the diced butternut squash to the pot, stirring to coat the squash with the curry mixture.
- Pour in the vegetable broth, ensuring that the squash is fully submerged. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cover the pot and let the soup simmer for about 20 minutes, or until the butternut squash is tender when pierced with a fork.
- Once the squash is cooked, remove the pot from heat. Using an immersion blender, carefully blend the soup until smooth and creamy. If you do not have an immersion blender, you can transfer the soup in batches to a countertop blender, but be cautious with the hot liquid.
- After blending, return the pot to low heat. Stir in the can of coconut milk and mix well. Allow the soup to warm through for about 5 minutes, adjusting the consistency with additional vegetable broth if desired.
- Season the soup with salt and pepper to taste. Stir well to combine.
- To serve, ladle the soup into bowls and garnish with fresh cilantro. Enjoy your delicious Thai Butternut Coconut Curry Soup!
Tips
- • For the smoothest possible soup, invest in an immersion blender - it makes the blending process incredibly easy and mess-free. • Choose a ripe butternut squash that feels heavy for its size and has a deep, matte color for the best flavor. • If you prefer a spicier soup, don't hesitate to add extra red curry paste or a few drops of chili oil. • To make this recipe vegan-friendly, ensure your vegetable broth is plant-based. • For added texture, consider topping the soup with toasted pumpkin seeds or a swirl of coconut cream. • If you're short on time, you can use pre-cut butternut squash from the grocery store's produce section. • Leftover soup can be stored in the refrigerator for 3-4 days and often tastes even better the next day as the flavors continue to meld.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 25g
Protein: 5g
Fat: 18g
Saturated Fat: 14g
Cholesterol: 0mg
