Thai Curry Butternut Squash Soup Recipe

Name: Thai Curry Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the soup:; 1 tablespoon coconut, peanut, or vegetable oil; 1 large leek, white and light green parts only, washed and chopped; Salt to taste; 1 tablespoon minced fresh ginger; 2-3 garlic cloves, minced; 1 quart vegetable broth; 1-3 teaspoons Thai curry paste (red, green, or yellow), to taste; 1 medium butternut squash (1 1/2 to 2 lb), peeled, seeded, and cut into 2-inch cubes; To finish:; 2 medium shallots; 1 tablespoon coconut, peanut, or vegetable oil; 1/2 cup heavy cream, half-and-half, coconut milk, almond milk, or plain yogurt, or to taste; Juice of half a lime, or to taste; Chopped fresh cilantro or Thai basil for garnish (optional)

Servings: persons

For the soup:
1 tablespoon coconut, peanut, or vegetable oil
1 large leek, white and light green parts only, washed and chopped
Salt to taste
1 tablespoon minced fresh ginger
2-3 garlic cloves, minced
1 quart vegetable broth
1-3 teaspoons Thai curry paste (red, green, or yellow), to taste
1 medium butternut squash (1 1/2 to 2 lb), peeled, seeded, and cut into 2-inch cubes
To finish:
2 medium shallots
1 tablespoon coconut, peanut, or vegetable oil
1/2 cup heavy cream, half-and-half, coconut milk, almond milk, or plain yogurt, or to taste
Juice of half a lime, or to taste
Chopped fresh cilantro or Thai basil for garnish (optional)

1
In a large stockpot, heat olive oil over medium heat. Add leek and a pinch of salt and sweat for about 5 minutes, or until translucent. Add ginger and garlic and cook, stirring frequently, for another 30 seconds to a minute, or until fragrant. Add vegetable broth, curry paste, and squash. Bring to a boil, then reduce the heat to keep at a steady simmer. Cover and simmer for 30-40 minutes, or until the squash is completely tender.
2
Puree the soup using an immersion blender, or transfer to a blender and puree in batches. Cover and let stand for 15 minutes to let the flavors mingle.
3
When you're ready to serve the soup, thinly slice the shallots and separate the slices into rings. Heat oil in a small frying pan or skillet over medium-high heat. Fry the shallot rings, stirring frequently, for about 5 minutes, or until the shallots are deeply browned and crisp. Remove the shallots from the pan with a slotted spoon and set on a paper towel-lined plate to drain. Reheat the soup and stir in cream or milk and lime juice, then season with salt to taste. Ladle into bowls and top with fried shallots and herbs.
4
Like most curry-type things, this soup gets even better with time. It will keep in an airtight container in the refrigerator for up to a week, or in the freezer for up to 3 months. Wait to add the lime juice and the cream or milk until just before serving.

391

kcal

Calories

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.

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

You need 15 ingredients. The key ingredients include: For the soup:, 1 tablespoon coconut, peanut, or vegetable oil, 1 large leek, white and light green parts only, washed and chopped, Salt to taste, and more.

Yes, Thai Curry 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 Curry Butternut Squash Soup

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