Thai Curried Butternut Squash Soup Recipe

Name: Thai Curried Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2.5 pounds butternut squash; 2 shallots; 2 tablespoons canola oil; 1 tablespoon freshly grated ginger; 1 teaspoon palm sugar or light brown sugar; 1/2 teaspoon Thai yellow or red curry paste; 5 cups water or vegetable stock; 1 cup unsweetened coconut milk; 1/2 teaspoon salt, plus more to taste; 1 tablespoon freshly squeezed lime juice

Servings: persons

2.5 pounds butternut squash
2 shallots
2 tablespoons canola oil
1 tablespoon freshly grated ginger
1 teaspoon palm sugar or light brown sugar
1/2 teaspoon Thai yellow or red curry paste
5 cups water or vegetable stock
1 cup unsweetened coconut milk
1/2 teaspoon salt, plus more to taste
1 tablespoon freshly squeezed lime juice

1
Peel and seed the squash. Chop it into large pieces and pulse in a food processor until finely chopped. You can also chop it by hand into small cubes but the food processor really makes life easier (and also makes the soup cook much more quickly).
2
Peel and chop the shallots (you should have about 1/2 cup).
3
Add the canola oil to a large pot set over medium heat. Add the chopped shallots and cook until soft, about 5 minutes. Add the ginger, sugar, and curry paste and cook until fragrant, about 1 minute.
4
Add the squash and water. Cover the pot and bring the soup to a boil. Remove the lid and reduce the heat to a simmer. Simmer until the squash is very tender, about 5 minutes. Add the coconut milk and salt and simmer for another 10 minutes.
5
Puree the soup - either use a hand blender to blend the soup in the pot, or puree the soup in batches in a blender. Add more salt if necessary.
6
Right before serving, stir in the lime juice. Serve warm.

2163

kcal

Calories

239

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2.5 pounds butternut squash, 2 shallots, 2 tablespoons canola oil, 1 tablespoon freshly grated ginger, and more.

Yes, Thai Curried Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Curried Butternut Squash Soup

How did you like this recipe?

Frequently Asked Questions