Thai Curried Butternut Squash Soup

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Squash

  Winter, butternut, raw

  6 ½ cup, cubes or 910g

• Onions

  Raw

  ⅔ cup, chopped or 107g

• Garlic

  Raw

  4 clove or 12g

• Curry paste

  3 tbsp or 45g

• Coriander seed

  Spices

  2 tsp or 4g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  1 dash or 0.4g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Coconut meat

  Nuts, dried (desiccated), sweetened, flaked, packaged

  ⅔ cup or 57g

• Lime juice

  Raw

  1 tbsp or 15g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  ½ cup or 113g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

Directions

1. Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt, and red pepper flakes to skillet. Stir to combine.
2. Cook, stirring occasionally, until onion is translucent, about 8 to10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
3. While the soup is cooking, toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don’t burn. Transfer coconut flakes to a bowl to cool.
4. Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavorful enough for you. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents pan to a blender (do not fill your blender past the maximum fill line!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
5. Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.

Similar Foods

• Thai Red Curry with Butternut Squash and Chickpeas
• Slow Cooker Butternut Squash Lentil Curry
• Slow Cooker Butternut Squash Soup
• Butternut Squash Soup with Chestnuts
• Thai Coconut Curry Soup
• Thai Panang Curry with Chicken