Thai Red Curry Squash Soup Recipe

Name: Thai Red Curry Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1 large onion, thinly sliced; 1/4 cup thinly sliced fresh ginger; 1 cup slivered fresh ginger; 2 tablespoons Thai red curry paste; 3 lbs kabocha squash, kuri squash (peeled, seeded and cut into 2-inch pieces) or 3 lbs buttercup squash (peeled, seeded and cut into 2-inch pieces); 5 cups water; 2 (13 1/2 ounce) cans unsweetened coconut milk; 2 limes, leaves or 1 teaspoon lime zest; 1 large stalk fresh lemongrass, smashed and cut into 2-inch lengths; 2 tablespoons sugar; 2 tablespoons fresh lime juice; salt; 1/4 cup vegetable oil; 2 large scallions, thinly sliced

Servings: persons

4 tablespoons unsalted butter
1 large onion, thinly sliced
1/4 cup thinly sliced fresh ginger
1 cup slivered fresh ginger
2 tablespoons Thai red curry paste
3 lbs kabocha squash, kuri squash (peeled, seeded and cut into 2-inch pieces) or 3 lbs buttercup squash (peeled, seeded and cut into 2-inch pieces)
5 cups water
2 (13 1/2 ounce) cans unsweetened coconut milk
2 limes, leaves or 1 teaspoon lime zest
1 large stalk fresh lemongrass, smashed and cut into 2-inch lengths
2 tablespoons sugar
2 tablespoons fresh lime juice
salt
1/4 cup vegetable oil
2 large scallions, thinly sliced

1
In a large, heavy pot, melt the butter. Add the onion and sliced ginger and cook over moderate heat, stirring occasionally, until the onion is softened, 7 minutes. Add the curry paste and cook, stirring, until fragrant, 2 minutes. Add the squash and water and bring to a boil. Cover partially and simmer over low heat until soft, 25 minutes. Add the coconut milk, lime leaves and lemongrass, cover partially and simmer for 30 minutes longer. Discard the lime leaves and lemongrass.
2
Working in batches, puree the soup in a blender; add it to a clean pot. Stir in the sugar and lime juice and season with salt.
3
In a medium skillet, heat the oil until shimmering. Add the slivered ginger and cook over moderate heat, stirring, until golden brown and crisp, 5 minutes. With a slotted spoon, transfer the ginger to paper towels to drain.
4
Reheat the soup; ladle it into bowls. Garnish with the fried ginger and scallions and serve.
5
Note: The soup can be refrigerated for up to 3 days.

2826

kcal

Calories

304

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: 4 tablespoons unsalted butter, 1 large onion, thinly sliced, 1/4 cup thinly sliced fresh ginger, 1 cup slivered fresh ginger, and more.

Yes, Thai Red Curry 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 Red Curry Squash Soup

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