Thai Curry and Coconut Butternut Squash Soup

           Intermediate, Recipes, Soups
Thai Curry and Coconut Butternut Squash Soup
0 votes, 0.00 avg. rating (0% score)


1 large butternut squash, about 2 pounds

1 Tablespoon oil, I use coconut

¼ cup onion, minced

1 Tablespoon freshly grated ginger

2 cloves garlic

1-2 teaspoon Thai Red Curry paste, more if you like hotter

6 Kaffir lime leaves, middle vein removed and shredded

4 cups chicken or vegetable stock

1 (13.5 ounce) can unsweetened coconut milk

2/3 teaspoon salt

2 Tablespoons freshly squeezed lime juice

Toasted coconut for garnish


Preheat oven to 400F. Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until squash is very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.

In a heavy bottomed pot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 3 minutes. Add the curry paste and cook for a few more minutes. The curry will start to give off a wonderful aroma. Stir in the chicken or vegetable stock, coconut milk, salt, squash and shredded lime leaves. Simmer for 15 minutes or longer if desired to develop flavors. Remove from heat and stir in the lime juice. Puree soup with a hand mixer or in a blender. Serve garnished with unsweetened coconut toasted at 400F for 2-3 minutes, or until golden brown.

Makes 4 servings

This recipe was inspired in whole or in part by The Eclectic Cook