Imagine a velvety, warmth-packed soup that combines the creamy sweetness of butternut squash with the bold, aromatic kick of Thai red curry - a culinary journey that will transport your taste buds from your kitchen to the vibrant streets of Thailand. This Butternut and Red Curry Soup is not just a meal; it's an experience that promises to tantalize your senses, warm your soul, and impress even the most discerning food lovers with its perfect balance of flavors and luxurious texture.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 butternut squash, peeled and cubed
- 1 can coconut milk
- 2 tbsp red curry paste
- 4 cups vegetable broth
- 1 onion, chopped
- 1 tbsp ginger, minced
- Salt to taste
Instructions
- Begin by preparing your ingredients. Peel the butternut squash and carefully cube it into bite-sized pieces. Chop the onion and mince the ginger. Set these aside for later use.
- In a large pot, heat a tablespoon of oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and fragrant.
- Add the minced ginger to the pot and continue to sauté for an additional minute, allowing the ginger to release its aroma.
- Next, stir in the red curry paste, cooking for about 2 minutes. This will help to deepen the flavors of the curry paste.
- Add the cubed butternut squash to the pot, stirring to coat the squash with the curry mixture. Cook for another 2-3 minutes.
- Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cover the pot. Let it simmer for about 15-20 minutes, or until the butternut squash is tender.
- Once the squash is cooked, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a countertop blender.
- After blending, return the soup to the pot if necessary. Stir in the can of coconut milk and mix well. Heat the soup gently over low heat until warmed through, about 5 minutes.
- Season the soup with salt to taste, adjusting as necessary. If you prefer a thinner consistency, you can add more vegetable broth or water at this stage.
- Serve the Butternut and Red Curry Soup hot, garnished with fresh herbs or a sprinkle of chili flakes if desired. Enjoy your delicious Thai-inspired soup!
Tips
- Choose a fresh, firm butternut squash for the best flavor and texture. Look for one with smooth, unblemished skin.
- For extra depth, consider toasting your red curry paste briefly in the oil before adding other ingredients - this helps release its complex aromatics.
- If you want a silkier texture, strain the soup after blending to remove any potential squash fibers.
- Experiment with garnishes like toasted pumpkin seeds, fresh cilantro, or a swirl of coconut cream to elevate the presentation.
- This soup freezes beautifully for up to 3 months, making it perfect for meal prep and busy weeknights.
- For a protein boost, consider adding cooked shredded chicken or tofu cubes when you stir in the coconut milk.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 25g
Protein: 5g
Fat: 15g
Saturated Fat: 12g
Cholesterol: 0mg
