This Thai-Inspired Coconut Squash Soup is a warm, comforting hug in a bowl, perfect for a cozy evening. It’s incredibly flavorful, surprisingly easy to make, and a fantastic way to enjoy a hearty, plant-forward meal.
Key Ingredients & Substitutions:
- Butternut Squash: You can also use kabocha or acorn squash. Pre-cut squash saves time!
- Coconut Milk: Full-fat coconut milk gives the best creamy texture. Light coconut milk works but might be less rich.
- Red Curry Paste: Check labels for preferred spice levels.
- Fresh Ginger & Garlic: Ground ginger or garlic powder can work in a pinch, but fresh adds more vibrant flavor.
- Vegetable Broth: Chicken broth can be used if preferred.
- Lime Juice: Essential for brightness. Lemon juice can be a substitute.
- Brown Sugar: Maple syrup or agave nectar also work to balance the flavors.
Ingredients:
Main:
- 1 tablespoon coconut oil or olive oil
- 1 medium butternut squash (about 3 pounds), peeled, seeded, and cubed
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 4 cups vegetable broth
- 1 (13.5 ounce) can full-fat coconut milk
- 1-2 tablespoons red curry paste (adjust to your spice preference)
- 1 tablespoon brown sugar
- 2 tablespoons lime juice
Optional Garnishes:
- Fresh cilantro, chopped
- Red pepper flakes
- Toasted pumpkin seeds
How Much Time Will You Need?
- Total Time: 45 minutes
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Servings: 6
- Tools Needed: Large pot or Dutch oven, immersion blender or regular blender
Step-by-Step Instructions:
1. Sauté Aromatics:
Heat coconut oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
2. Add Squash and Curry Paste:
Add the cubed butternut squash to the pot. Stir in the red curry paste, ensuring it coats the squash and aromatics well. Cook for 2-3 minutes to toast the curry paste and deepen its flavor.
3. Simmer the Soup Base:
Pour in the vegetable broth and coconut milk. Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the squash is very tender when pierced with a fork.
4. Blend Until Smooth:
Carefully remove the pot from the heat. Use an immersion blender directly in the pot to blend the soup until it’s completely smooth and creamy. If you don’t have an immersion blender, carefully transfer the hot soup in batches to a regular blender and blend until smooth. Be very careful with hot liquids in a blender.
5. Finish and Season:
Return the pot to low heat if needed. Stir in the brown sugar and fresh lime juice. Taste and adjust seasoning as needed – you might want a little more salt, sugar, or lime to balance the flavors.
6. Serve and Garnish:
Ladle the warm Thai-Inspired Coconut Squash Soup into bowls. Garnish with fresh cilantro, a pinch of red pepper flakes, or toasted pumpkin seeds if desired. Enjoy your delicious homemade soup!
Storage Instructions:
Store leftover Thai-Inspired Coconut Squash Soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, stirring occasionally, or microwave in individual portions until heated through.
Frequently Asked Questions (FAQ):
- Can I freeze this soup? Yes, this soup freezes beautifully for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Is this soup spicy? The spice level depends on the red curry paste you use. Start with less and add more to taste if you prefer it spicier.
- Can I make this soup without coconut milk? For the classic creamy texture, coconut milk is key. Other plant-based milks won’t give the same rich flavor.
- Do I have to peel the squash? Yes, for the smoothest soup, peeling the butternut squash is recommended.
- What can I serve with this soup? It’s great on its own or served with a side of crusty bread or a simple green salad.
- Can I add protein to this soup? Absolutely! Cooked chicken, shrimp, or chickpeas can be stirred in at the end.