This Thai Curry Butternut Squash soup is the perfect transition from summer to fall because it’s smooth, creamy and shines with bright, beautiful autumn colours.
Uh oh, it’s soup season and this means the start of my soup addiction which can sometimes last up to three or four months! I once considered changing the name of my blog to Simply Soup because I could happily create them all week long but I’m guessing not everyone shares my obsession. You have to agree though, in the food world there’s nothing quite as good as a big bowl of super flavourful soup!
I used my new Vitamix for this recipe and it makes everything so easy. Roasting the squash and onions will give your soup a delicious depth of flavour. Last year I developed a craving for roasted onions. I’m totally happy with a big bowl of roasted veggies for dinner as long as there’s onion in there!
Lemongrass is a key ingredient in any Thai soup and here’s a short video that will demonstrate how you prepare it.
You can make this as mild or as spicy as you like. I’ve made this one for the average family with average taste buds but you’ll find ways to spice it up in the recipe if you’re like me and want your food to make your tongue tingle a little.
I’m getting excited because Canadian Thanksgiving is less than two weeks away. One of my favourite people in the world, my American cousin Jane, is coming up to join us along with lots of other cousins so it’s going to be a blast.
If you missed it last week, I celebrated Friendsgiving with some fellow Canadian bloggers with a Vitamix Giveaway. You won’t want to miss out on your chance to win a fabulous blender. It will make your holiday cooking so much easier! Check it out here.
What’s your favourite kind of soup? I’d love it if you shared your recipe so I could cook it up. Take a pic and send it to me on Instagram at #simplyfreshdinners. Cheers!
Thai Curry Butternut Squash SoupPrint Recipe
- 3 tablespoons coconut oil or olive oil
- 2 pound butternut squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
- 1 medium yellow onion, chopped in large pieces
- 4 garlic cloves, pressed or chopped
- 1 tablespoon minced ginger
- 1 stalk of lemongrass, mashed (see video)
- 1.5 - 2 tablespoons Thai red curry paste (3 for super spicy)
- 1 teaspoon ground cumin
- ¼ teaspoon sea salt
- For some extra spice add up to ¼ teaspoon red pepper flakes
- 4 cups vegetable broth (or chicken broth)
- 1 can (28 ounces) of coconut milk (reserve 3 tablespoons for drizzling)
- 1 tablespoon fresh lime juice
- Handful fresh cilantro leaves, chopped
- 1 red chili pepper, chopped finely for garnish (optional)
Preheat oven to 400 F. Place squash and onions on baking sheet and drizzle with 1 tablespoon of oil. Place in oven and roast for 30 minutes or until tender.
In large soup pot, heat 2 tablespoons of olive oil on medium heat. Saute ginger and garlic for 2 minutes. Add cumin and Thai red curry paste and saute for an additional 1 minute.
Add broth, coconut milk, lemongrass, roasted squash and onion; simmering for 5 minutes on medium heat.
Remove from heat and remove lemongrass. Let cool slightly.
Blend in batches in your blender until smooth and creamy.
Return to heat and add salt and lime juice; blending until heated through.
Drizzle remaining coconut milk on top of each bowl and garnish with chopped cilantro and chili pepper.