Spicy Thai Coconut and Butternut Squash Soup
Spicy Thai Coconut and Butternut Squash Soup is a great comfort food recipe for rough weeks when nothing seems to go your way or just when it's cooler out. This week seemed like an especially rough week with the cold weather hitting suddenly and then losing an hour of daylight to the end of daylight savings. It feels like I am being kicked when I am already down. I can't wait until we get rid of time changes.
We made a few changes to the traditional recipe to make it spicier and healthier. If you have questions about any changes that is what the comments section is for. We try to keep our healthy Thai recipes as healthy as possible, using as few processed ingredients as possible but love to hear how we can improve them.
There are a few ingredients you can make from scratch to keep them healthier and simpler. Here are our recipes for those.
I have been seeing people complaining about how long food blog posts are so I will get to the recipe.
- 2 tablespoon canola or olive oil
- 1 medium onion, chopped (1 ½ cups)
- 3 cloves garlic, minced (1 Tbsp)
- 1 tablespoon ginger paste
- 1 ½ tablespoon our Thai red curry paste if possible or store bought if you want to keep it simple
- 32 oz unsalted chicken broth
- 1 (2 ½ lb) butternut squash, peeled, seeded and diced into ¾-inch cubes
- 1 tablespoon lite brown sugar
- ¼ teaspoon turmeric powder
- ½ teaspoon Thai chili powder
- 1 cup lite coconut milk
- dash of salt to taste
- 1 lime juice
- chopped cilantro to garnish (optional)
- coconut flakes to garnish (optional)
- butternut squash shavings to garnish (optional)
- Heat oil in a large pot over medium heat.
- Add onion and saute 5 minutes then add garlic and ginger paste and saute approximately 1 minute.
- Add Thai red curry paste and saute 1 more minute.
- Stir in chicken broth, while scraping bottom of pan.
- Add squash and sugar and season with salt to taste.
- Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring occasionally until squash is very soft, about 15 - 20 minutes.
- Pour coconut milk, lime juice, turmeric, and chili powder.
- Puree soup with an immersion blender.
- Taste and add spices or coconut milk to your desired flavor.
- Garnish with your favorite toppings and serve piping hot.
Special thanks to Cooking Classy for the inspiration for our soup. We love their blog, check it out if you haven't already, their presentation is amazing.
Hot soups always pair well with a grilled cheese sandwich. Why not add a little sriracha to your grilled cheese?
If you like Thai style soups you might dig one of these soups.
Leave a Reply