What is this? An actual recipe instead of a sweet? I know, I know – things have been definitely leaning towards the sweet side around here lately, and I still have a few to go before Christmas. But, we have been eating real food as well!!
This soup was another find from one of the magazines I flipped through while at my grandma’s house awhile back. And yes, it’s another recipe I decided to try out since my husband is not here, since Thai flavors are some of those flavors that my husband doesn’t care for. I really am getting my fill while we are apart!!
This soup smelled so good when I was making it. In fact, I called up my sister and told her how good it was going to be because it smelled so good! But I have to be honest – when I had my first bite, I felt a little bit let down. It didn’t have the “wow” that I was looking for, the “wow” that I smelled while it was cooking. My sister stopped by and tried it, and thought it was missing something as well.
Well, I couldn’t leave it alone! I knew it had potential, and I wanted to see what I could do with it. Turns out that it wasn’t missing much. I added some extra curry paste, and bam – all of a sudden, it turned from ok to amazing!! I would add a little extra coconut milk next time, because it was still a bit thick and I think it would boost the flavor as well, but besides that, I think it was perfect!
The recipe below has my addition of the extra curry paste, and a suggestion for more coconut milk. If you like Thai flavors, you will love this soup!!
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A creamy and spicy butternut squash soup, filled with Thai flavors. This soup is the perfect way to keep warm on a cold night!
- 1 tablespoon olive oil
- 1 medium sweet onion, chopped
- 1 1-2 inch piece fresh ginger, peeled and grated
- 2 cloves garlic, minced
- 2 tablespoons red curry paste
- 1 to 2 (14.5 oz) cans coconut milk
- 4 cups low-sodium chicken broth
- 1 3–pound butternut squash soup, peeled, seeded and cut into 1 inch cubes
- 1 lime, juiced
- 1 teaspoon salt
- 1/3 cup unsalted peanuts, chopped
- 1/3 cup sliced scallions
- 3 whole wheat pitas or flabreads, halved
- In a large pot, heat the oil. Cook the onion until soft. Add in the ginger and garlic and cook for 1 minute. Add in the curry paste and stir, cooking one more minute.
- Add in the coconut milk, chicken broth, and squash. Bring to a boil then reduce to a simmer. Cook for 15-20 minutes, until the squash is tender.
- Puree the soup with an immersion blender, or working in batches in a food processor or blender. Stir in lime juice and salt. Serve topped with peanuts and scallions with the bread on the side.
- adapted from Family Cirlce