Butternut Squash Soup with Coconut

Indulge in the exquisite delights of a Thai-inspired Butternut Squash Soup with Coconut that exudes warmth and zest. Crafted with the finest ingredients, this soup is a harmonious fusion of comforting butternut squash, fragrant Thai spices, and the velvety richness of coconut milk.

Embracing the autumnal essence, this soup celebrates the sweet, nutty flavour of butternut squash, reminiscent of the beloved pumpkin. Expertly cooked, this vegetable transforms into a creamy delight, creating a symphony of balanced and tantalising flavours.

The magic of this soup lies in its luxurious creaminess, achieved through the infusion of butternut squash and a touch of coconut milk. The coconut milk lends a rich undertone while elegantly enhancing the depth of the flavours without overpowering them. Thai red curry paste and a medley of spices add an unmistakable Thai flair, accompanied by the citrusy tang of kaffir lime leaves and lemongrass.

To serve, adorn this culinary masterpiece with a gentle swirl of coconut milk and freshly chopped spring onions. For enthusiasts of a spicier palette, a sprinkle of chilli flakes offers an extra kick.

Created with a simple stovetop method and using just a handful of ingredients, this soup is a testament to ease and swiftness in the kitchen. It proudly stands as a naturally vegan and gluten-free option, perfect for delighting as an appetiser or serving as a satisfying light meal. Experience the heartwarming and invigorating Thai flavours within each sumptuous spoonful of this Butternut Squash Soup.

Ingredients Used to Make Butternut Squash Soup with Coconut

• Onion and Garlic: These impart a savoury depth to the soup, enhancing its overall flavour.
• Olive Oil: Used for roasting the pumpkin and sautéing the onion and garlic, adding a rich taste to the dish.
• Red Curry Paste: Introduces a warm and aromatic element to the soup, elevating its flavour profile.
• Coconut Milk: Provides richness and creaminess to the soup without the need for heavy cream or dairy, making it suitable for vegan and dairy-free diets.
• Kaffir Lime Leaves, Lemongrass Stalk, Garlic, Ginger: These herbs and spices contribute to the distinctive Thai-inspired taste of the soup.
• Lime Juice: Adds a refreshing tang, enhancing the overall taste of the soup.
• Vegetable Broth: A fundamental component, either store-bought or homemade, adding depth and richness to the soup.
• Salt and Pepper: Used to season the soup, ensuring a balanced and well-rounded flavour in every serving.

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Options for Pumpkin:For the ideal flavour and texture in this recipe, consider using kabocha squash, red kuri squash, buttercup squash, or butternut squash. These varieties offer sweet, firm flesh, imparting a creamy texture and a delightful pumpkin taste to the soup. It’s not advisable to use canned pumpkin puree due to its higher water content and less sweetness compared to fresh roasted pumpkin. Additionally, avoid using large carving pumpkins as they lack the rich flavour found in the recommended squash varieties mentioned earlier.

Helpful Tips and Tricks for making Butternut Squash Soup:

• Cutting the Squash: Butternut squash can be challenging to cut. Using a sharp knife is key. Start by trimming the top and bottom, then peel the skin using a vegetable peeler. To slice, stand the squash upright and carefully cut it in half. For the neck portion, lay it flat and cut it into halves.
• Lemongrass: If the lemongrass stalks are thick, two will suffice. However, for thinner stalks, consider using three for a stronger flavour.
• Red Curry Paste: The spiciness of red curry paste varies by brand. Begin with 1 tablespoon and adjust to your preferred heat level. Homemade paste typically offers a medium spiciness.
• Blending Technique: Cooling the soup before blending is essential. Ensure the steam vent is open during blending. For safety, use a towel to cover the blender and hold it by hand to absorb any escaping steam.

Pair this Soup with Some of our favourites

1. Roasted Eggplant with Peanut Sauce
2. Thai Mango Salad with Chilli and Lime Dressing
3. Thai Green Papaya Salad

If you tried this recipe or any other recipe on our blog let us know how liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more amazing recipes!!

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Butternut Squash Soup with Coconut

Serves: 4-6 Prep Time: 20 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 500 grams butternut squash, cubed
• 2 tbsp olive oil
• 1 medium onion, roughly chopped
• 2 kaffir lime leaves
• 1-2 lemon grass stalk
• 2 cloves garlic, roughly chopped
• 1" fresh ginger, grated
• 1.5 tbsp Thai red curry paste
• 2 garlic cloves, roughly chopped
• 2.5 cups vegetable stock
• ½ cups coconut milk
• 1 tbsp lime juice

Topping (optional):

• Sour Dough bread croutons 
• Chillies
• Spring Onions
• Chilli Flakes

method

1. Heat oil in a large heavy-bottom pan over medium heat. Add the onions and sauté for 3-4 minutes. Add the garlic and ginger, and sauté for a minute. 
2. Add the curry paste, kaffir leaves and lemon grass and sauté for another minute. Add the butternut squash and a little salt and stir everything together. Pour in the vegetable stock. 
3. Bring the mixture to a boil, reduce the heat to low and let it simmer for 25-30 minutes, or until the squash is soft. 
4. Once it's done, switch off the gas add the coconut milk and stir, reserving some for garnishing, taste and adjust the seasoning. Add more curry paste if it's not flavourful or more salt if needed. Remove the kaffir lime leaves and lemon grass. Transfer the mixture to a blender and puree until smooth. 
5. Transfer back to the pan, and add lime juice. Stir well. 
6. Ladle soup into individual bowls. Drizzle coconut milk over each bowl, then swirl the spoon through slightly for a pretty design. Top with a topping of your liking. 

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