Curried Butternut Squash Soup
Butternut squash soup, Thai-Style. Rich, creamy, spicy.
Ingredients
- 2 tbsp Neutral Oil
- 1 ea Red Onion Large, peeled, chunked to 1/2"
- 3 cups Butternut Squash Get it peeled and chunked
- 1 tbsp Ginger, Grated
- 3 tbsp Thai Red Curry Paste
- 15 oz Coconut Milk 1 can
- 2 cups Broth Veggie or chicken
- 2 tsp Honey
- 1 ea Bell Pepper Washed, Cored chunked to 1/2"
- 1 tbsp Garlic Minced
- 1 ea Jalapeno Stemmed, washed, minced.
Instructions
- In a large wok or pan, heat oil over medium-high
- As oil spiders, Add onion and pepper, saute until the onion starts to take color
- Add the curry paste, and cook for 1-2 minutes, coating the veggies
- Add the garlic, ginger, jalapeno and cook until fragrant, ~ 60 sec
- Add the squash and stir to coat
- Add the coconut milk and broth, stir to mix well, adjust thickness with additional broth
- Bring to a boil, drop the heat to medium-low, cover
- Simmer until the squash is fork-tender, 15-20 minutes
- Taste, Season, and balance flavor.
Notes
This is written as a vegetarian dish, so I have excluded any fish sauce, this can be added at the last minute to balance flavors.
One can add minced Thai peppers with the onions and bell pepper for a spicy taste boost.
I've used prepared butternut squash here, it is simpler than peeling and chunking up a whole squash, and probably safer as well.
One COULD add protein in the form of chicken with the squash, or shrimp in the last 3-5 minutes of the simmer.
One might float a few croutons in the bowl to change the texture.
I call out a jalapeno here. Depending on the desired spice level, one can use other peppers. One can also seed or not seed.
Nutrition
Calories: 354kcalCarbohydrates: 21gProtein: 4gFat: 31gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 490mgPotassium: 614mgFiber: 3gSugar: 7gVitamin A: 13192IUVitamin C: 25mgCalcium: 89mgIron: 5mg
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