Recipe: $4.07 | Per Serving: $1.02 | Yield: 4 cups
This recipe was inspired by my Kabocha Squash Soup (LOVE IT - missing Japan), but the flavors of Kabocha and Butternut are actually quite different. I wanted to use coconut milk because it's a pantry ingredient, and we were getting low on milk, but once it all came together, it was a bit sweeter than I liked, and Zac thought it could use some spice. SO, suddenly I remembered a squash soup with coconut milk and Thai curry paste from a restaurant, and whipped out my Thai Kitchen red curry paste. FOR THE WIN. The win, you guys. And I felt quite genius.
And then in the process of naming this recipe and this post, I did some Googling and discovered that this soup is actually already a thing. Like, very much a thing, with a bazillion recipes already on the interwebs. Ah, creativity be damned. I will say that this version is really straightforward and super simple, or souper simple, if you prefer.
You will: roast your squash of choice (butternut, acorn, or even kabocha). Scoop out the flesh. Puree with broth and sautéed onions and garlic. Warm on the stove with coconut milk and Thai curry paste. Garnish with lemon or lime juice. That's it! This recipe makes about 4 cups, so I'll let you decide if that is actually 4 servings or just one serving.
Vegetarian: YES. Vegan, in fact, as long as you use vegetable stock/broth.
Coconut Thai Butternut Squash Soup (Vegan)
- 1 butternut squash yields ~2cups mashed
- 1 teaspoon olive oil or coconut oil
- 1 small onion cut into wedges or slices
- 4 cloves garlic
- 1 cup unsalted chicken broth or stock or vegetable broth
- 1 ½ cups unsweetened coconut milk or cream, I use Trader Joe’s Coconut Cream
- 1-2 teaspoons Thai Red Curry Paste
- salt & black pepper to taste
- squeeze of lemon or lime juice upon serving optional
- Make Butternut Squash Mash: Remove top and bottom ends from squash and slice in half. Scoop out seeds and discard. Place cut-side-up on baking sheet or pan and sprinkle with a little salt and pepper. Bake on 400ºF for about 40 minutes, or until squash is tender all over. When soft, let cool and scoop out the squash, discarding the skin. Alternatively: you can buy pre-cooked squash, cook it in the microwave, or peel and boil/steam it. You could also simmer it in the stock until soft. Options!
- In a large pot or wide saucepan, warm the teaspoon of oil and sauté the onion with a sprinkle of salt (we’re talking less than ⅛ teaspoon…just a little dash). Let cook until fragrant and translucent, then add the garlic and cook another minute. Add the chicken/vegetable stock and stir to combine. Remove from heat.
- In a blender, add the onion/garlic/stock mixture and the cooked butternut squash. Blend until smooth.
- Return to pan or to a pot and stir in the coconut milk and red curry paste. Add salt and pepper to taste and cook over medium heat for about 3-5 minutes, just to marry the flavors. Season with salt and pepper and a little lemon or lime juice if desired.
- Serve as is or with: crusty bread, naan, rice on the side, rice noodles, salad, or another main dish component.
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