Name: Thai-Inspired Butternut Squash Soup Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 2 tablespoons Vegetable Oil; 2 medium yellow onions, roughly chopped; 3 cloves garlic, very roughly chopped; 2 tablespoons roughly chopped fresh ginger, from a 2-inch knob; 2-1/2 lb pre-cut butternut squash (or one 3-lb butternut squash, peeled, seeded and cubed); 3 large carrots, cut into 1-inch cubes; 6 cups chicken broth, best quality such as Swanson; 1-1/2 tablespoons fish sauce; 3 tablespoons sugar; 2 3 - 2 3 tablespoons Thai red curry paste; 1 (14-oz) can unsweetened coconut milk (preferably not low fat); Juice of half a lime, plus more limes for serving; 1/4 teaspoon salt; Sriracha sauce, for drizzling; 4 scallions, thinly sliced; 3/4 cup salted peanuts, roughly chopped; 1/3 cup chopped fresh cilantro

Thai-Inspired Butternut Squash Soup Recipe

How To Make Thai-Inspired Butternut Squash Soup

Savor a warm bowl of this Thai-inspired butternut squash soup, made with red curry paste, coconut milk, and chicken broth, for a sweet and spicy dish.

Preparation: 20 minutes

Cooking: 30 minutes

Total: 50 minutes

Serves:

Ingredients

2tbspvegetable oil
2medium yellow onions,roughly chopped
3clovesgarlic,very roughly chopped
2tbspfresh ginger,roughly chopped, from a 2-inch knob
2½lbsbutternut squash,pre-cut, or 1 3 lbs butternut squash, peeled, seeded and cubed
3large carrots,cut into 1-inch cubes
6cupschicken broth,best quality such as Swanson
1½tbspfish sauce
3tbspsugar
3tbspThai red curry paste
14ozcoconut milk,(1 can) unsweetened, preferably not low fat
lime juice,from ½ lime, plus more limes for serving
¼tspsalt

Optional Garnishes:

sriracha sauce,for drizzling
4scallions,thinly sliced
¾cupsalted peanuts,roughly chopped
⅓cupfresh cilantro,chopped

Instructions

Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, for 6 to 8 minutes until softened. Do not brown; reduce heat if necessary.
Add the squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, for about 20 minutes until the vegetables are tender.
Using a hand-held immersion blender, purée the soup until silky smooth. Stir in the coconut milk, lime juice, and salt. Bring to a simmer, then taste and adjust the seasonings, adding the remaining curry paste if more heat is desired.
Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.
Serve warm and enjoy.