Thai-Inspired Butternut Squash Soup with Coconut Milk

As seen on

once upon a chef

Total Time

50 minutes

Prep Time

20 minutes

Cook Time

30 minutes

Rating

(155)

Ingredients

8 servings

2 tablespoons vegetable oil
2 medium yellow onions, roughly chopped
3 cloves garlic, very roughly chopped
2 tablespoons roughly chopped fresh ginger, from a 2-inch (5-cm) knob
2½ lb pre-cut butternut squash or one 3-lb (1.3-kg) butternut squash, peeled, seeded and cubed
3 large carrots, cut into 1-inch cubes
6 cups chicken broth
1½ tablespoons fish sauce
3 tablespoons sugar
2 to 3 tablespoons Thai red curry paste
1 14-oz (400-ml) can unsweetened coconut milk (preferably not low fat)
Juice of half a lime, plus more limes for serving
¼ teaspoon salt
Sriracha sauce, for drizzling (optional)
4 scallions, thinly sliced (optional)
¾ cup salted peanuts, roughly chopped (optional)
⅓ cup chopped fresh cilantro (optional)

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Preparation

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Step 1

Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary.

Step 2

Add the squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.

Step 3

Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.)

Step 4

Stir in the coconut milk, lime juice, and salt (if the coconut milk is solidified, use the immersion blender to mix it in). Bring to a simmer, then taste and adjust the seasonings, adding the remaining tablespoon of curry paste if more heat is desired.

Step 5

Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.

Chef’s notes

Make-Ahead/Freezer-Friendly Instructions:

This soup can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Keep in mind that the soup will thicken up quite a bit as it cools, so you'll need to add a bit of water or broth to thin it back to the right consistency upon reheating. The soup can also be frozen for up to 3 months. Defrost the soup in the refrigerator overnight and then reheat it on the stovetop over medium heat until hot, thinning with water or broth if necessary.

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Seasonal Recipes

Skill Level

other

Thai-Inspired Butternut Squash Soup with Coconut Milk

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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