Thai Butternut Squash Soup
Description
This squash soup is a delicious and hearty vegan soup, with Thai-inspired flavors. It is a perfect fusion of western and Asian ingredients. The sweet butternut squash, little spice kick from Thai curry paste, with a little sour lemon juice make this soup a great cold-weather soup. This recipe is also vegan too. All breads go well with soups, but since butternut squash soup is smooth and relatively thick in texture, I suggest pairing it with crispy breads for contrast.
Ingredients
- · 4 cups or about 1.2 lb cut butternut squash or pumpkin, 1-inch pieces
- · 2 cups or about 0.6 lb cut carrot, 1-inch pieces
- · 1 large onion, cut into 1-inch pieces
- · 1 can 14 oz coconut milk, Half & Half, or whipped cream
- · 1 qt or 23 oz vegetable broth or chicken broth
- · 2-3 tbsp olive oil or unsalted butter
- · 2 tbsp Thai red curry paste
- · 2 tbsp chopped ginger
- · 2 tbsp chopped garlic
- · 2 tbsp lemon juice
- · 1 tsp salt or to taste
- · ½ tsp pepper
- · 1-2 tsp sugar - optional
Instructions
- 1 1. In a large, heavy pot, at medium heat, add the oil or butter, onion, ginger, and garlic. Stir until it is soft or aromatic.
- 2
2. Add Thai curry paste, squash, carrot, salt, and pepper. Stir frequently for about 2-3 minutes to get spices on the vegetable, Do not burn.- 3
3. Add broth and bring to a boil, then lower the heat and simmer until the vegetables are tender for about 30 minutes.- 4
4. Remove the pot from the stove, using a hand-held immersion blender or a regular blender, puree the soup until silky smooth, be careful of the hot soup.- 5
5. Put the pot back on the stove, add coconut milk and lemon juice. Bring to a boil and it’s done.- 6
6. Taste and adjust the seasonings (chili paste, salt, pepper) per your preference.- 7
7. Add 1 – 2 tsp sugar as needed.- 8
8. Ladle the soup into bowls. Drizzle with basil, cilantro, parsley, or scallions. - 2