Thai Curry Coconut Butternut Squash Soup


And now for my first recipe…and how fitting that this one is inspired by one of my favorite blogs, Closet Kitchen, and his recipe for Coconut Butternut Squash. I simply took his brilliant idea a step further and turned it into soup, and it turned out surprisingly well. Mark even declared “Why would you ever make normal butternut squash soup, when you could make this?” So I guess this is a keeper.

For the record, I still like my “normal” butternut soup – Wolfgang Puck makes some very delicious soup.

Thai Coconut Curry Butternut Soup

Serves 8
(5 Weight Watchers Points per serving)

Butternut Puree:
3lb butternut squash, peeled, cored, sliced in 1″ slices
1/2 tsp nutmeg
1Tb olive oil

Preheat oven to 400 degrees. Place squash slices on a oiled cookie sheet, toss with 1Tb olive oil and nutmeg. Roast for 30 minutes, flip slices, roast 30 more minutes, then remove from oven and set aside for a few minutes to cool. When the squash is cooled a bit, place in food processor and puree until smooth. Set aside. Puree can be made a day or two ahead of making the soup.

Soup:
2Tb butter
1 onion, chopped
3 cloves garlic, minced
1 Tb fresh ginger, grated
1 1/2 tsp ground coriander
1 1/2 tsp Thai Kitchen Red Curry Paste
1/2 tsp cardamom, ground
6 cups chicken stock
1 can coconut milk (14 oz)
2 Tb fish sauce (to taste)

Garnish:
chopped cilantro
air popped popcorn
lime wedges

Making the Soup:
1. Heat a large pot over medium heat. Add butter and onion and saute for a few minutes until onions start to soften.

2. Add the garlic, ginger, coriander, cardamom and red curry paste. Stir, cooking until fragrant – about 30 seconds.

3. Add butternut puree and stock, and heat until the soup comes to a bare simmer. Continue simmering for about 20 minutes, and add more curry if taste is too subtle, though beware that the spice level will increase when you eat the leftovers the next day. Season the soup with the fish sauce, to taste.

4. Pour soup into a food processor and puree until smooth, in several batches. Pour pureed soup into a new pot, and return to stove on low heat. Add the coconut milk, and stir until incorporated. Taste for seasoning, and adjust if necessary.

5. Ladle the soup into bowls and garnish with chopped cilantro and a squeeze of fresh lime juice. Serve with air popped popcorn, garnishing every lovely spoonful with a couple of kernels.

5 thoughts on “Thai Curry Coconut Butternut Squash Soup

  1. Sure, just use salt…not the same as fish sauce, but you’re looking for the balance between spicy/sweet/hot/sour. I know there’s a veg alternative for fish sauce, I’ll have to look that up.

  2. Hi Jen!We just tried this recipe and enjoyed it a lot. Even my anti-squash husband! Since we are veggie we subbed out the chicken broth for veggie broth and omitted the fish sauce. We also lightened it a bit by using lite coconut milk. I just noticed your chipotle squash soup too, might have to try soon!ThanksRenee, New Mexico (formerly of Chi-town)

  3. Fantastic, Renee! Glad you liked it! This was the first squash recipe that my husband loved too! (And the chipotle squash soup was the second one he loved). I'll be making one of the squash soups this week as well, as I've got 2 squash staring me down in the fridge. Enjoy the soup, and thanks for commenting!

  4. Pingback: Adopt a Gluten Free Blogger – The Whole Kitchen « Beyond Rice and Tofu

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