Description
This butternut squash soup recipe is full of Thai flavours with red curry paste, coconut milk, basil and lime. A steaming bowl of this creamy, spicy soup is sure to keep you warm on a cold fall night.
Ingredients
Scale
- 1 medium butternut squash (peeled, seeded and cubed)
- 1 medium yellow onion (roughly chopped)
- 1 medium red bell pepper (roughly chopped)
- 5 garlic cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons olive oil (divided)
- 1 to 2 tablespoons Thai red curry paste
- 3 cups vegetable broth
- 1/4 cup fresh basil (roughly chopped)
- 1 can coconut milk (400mL)
- 2 tablespoon soy sauce
- 1 tablespoon fish sauce
- juice of half a lime
For Serving
- coconut milk (to drizzle)
- fresh basil
Instructions
- Preheat the oven to 400°F. Place the cubed squash, chopped onion, red bell pepper and garlic on a baking sheet. Toss with 2 tablespoons olive oil, salt and pepper. Roast for 25 to 30 minutes, stirring halfway, until vegetables are mostly soft.
- In a large soup pot, heat the remaining tablespoon of oil over medium heat. Add the curry paste and cook, stirring constantly for 30 seconds to 1 minute, until fragrant.
- Add the roasted vegetables, broth and basil. Bring to a boil, then cover and reduce heat to low. Simmer 5 to 10 minutes, until vegetables are completely soft.
- Let soup cool slightly, then use an immersion blender to blend until smooth or transfer to a regular blender in batches. Add another cup of broth if your soup is too thick.
- Return the soup to the pot over low heat. Stir in the coconut milk, soy sauce, fish sauce and lime juice. Adjust seasonings to taste.
- Serve garnished with additional coconut milk and fresh basil.
Notes
Broth: feel free to use another type of broth, such as chicken if not vegetarian.
Red Curry Paste: spiciness may depend on the brand of paste you use. Start with less, taste and adjust to your desired level of spice.
To Make Vegan: use a vegan curry paste (many contain shrimp!) and omit or replace the fish sauce with additional soy sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Appetizer, Main Course, Side Dish
- Cuisine: American, Thai