Did you know that I am a food contributor for Sugar Bee Crafts? Each month, I share a new recipe over on Mandy’s blog.
A few months ago, I shared one of my favorite soups and I wanted to share it here with you today. With super cold days, I really love how soup can instantly warm you up.
Some days I turn to the traditional but others, I like to go a little outside the box.
That’s how I started making spicy Thai butternut squash soup. It has all the creaminess and warmth of soup but with some new flavors you might not associate with a traditional squash soup.
What you’ll need:
1 Tbsp canola oil
1 large carrot, finely chopped
1 medium onion, finely chopped
1 tsp grated fresh ginger
3 cloves garlic, minced
1 1/2 to 2 tsp red curry paste
1 (14.5 oz) can unsweetened coconut milk
4 1/2 cups low sodium chicken or vegetable broth
3-4 lb butternut squash (about 1 large or 2 medium)
1 Tbsp lime juice
1/2 tsp salt
1/2 tsp white pepper
Garnishes {optional}:
Scallions
Sour cream
Fresh chopped cilantro
Let’s Make it:
1) Preheat your oven to 400 degrees.
2) Place your butternut squash in the microwave and cook for 5 minutes to soften. Cut in half, scoop out and discard the seeds.
3) Brush or spray the squash (top and bottoms) lightly with oil. Sprinkle the cut side with a small amount of salt and pepper. Place in oven and roast for 40 minutes or until easily pierced with a fork.
When cooked, scoop out the butternut squash and reserve for soup.
4) While the squash roasts, heat canola oil over medium heat. Add carrot and onion and cook for 3 minutes. Add garlic and ginger and cook for an additional 5 minutes or until vegetables begin to soften.
5) Add red curry paste and stir to coat the vegetables. Cook for 1 minute.
6) Add coconut milk and chicken broth. Bring to a boil and then reduce a simmer. Cook for 10 minutes. Add squash and cook for an additional 10 minutes.
7) Puree the soup with an immersion blender {you can also do it in batches in the blender or food processor}.
8) Stir in lime juice, salt and white pepper. Top with selected garnishes.
What is your favorite soup for super cold winter days?
- 1 Tbsp canola oil
- 1 large carrot, finely chopped
- 1 medium onion, finely chopped
- 1 tsp grated fresh ginger
- 3 cloves garlic, minced
- 1½ to 2 tsp red curry paste
- 1 (14.5 oz) can unsweetened coconut milk
- 4½ cups low sodium chicken or vegetable broth
- 3-4 lb butternut squash (about 1 large or 2 medium)
- 1 Tbsp lime juice
- ½ tsp salt
- ½ tsp white pepper
- Preheat your oven to 400 degrees.
- Place your butternut squash in the microwave and cook for 5 minutes to soften. Cut in half, scoop out and discard the seeds.
- Brush or spray the squash (top and bottoms) lightly with oil. Sprinkle the cut side with a small amount of salt and pepper. Place in oven and roast for 40 minutes or until easily pierced with a fork. When cooked, scoop out the butternut squash and reserve for soup.
- While the squash roasts, heat canola oil over medium heat. Add carrot and onion and cook for 3 minutes. Add garlic and ginger and cook for an additional 5 minutes or until vegetables begin to soften.
- Add red curry paste and stir to coat the vegetables. Cook for 1 minute.
- Add coconut milk and chicken broth. Bring to a boil and then reduce a simmer. Cook for 10 minutes. Add squash and cook for an additional 10 minutes.
- Puree the soup with an immersion blender {you can also do it in batches in the blender or food processor}.
- Stir in lime juice, salt and white pepper. Top with selected garnishes.
That looks so delicious!
My husband LOVES thai food, I’m going to pin this so that I can make it for him. I think he would love it (I’ll probably enjoy it too!)
Wow! This looks amazing! I’m such a butternut squash fan in addition to being a lime/cilantro fan. The perfect combo!
Thanks for this! My husband would love this – seriously! I think I will try it.
For winter, I like a good creamy chowder! YUM!
What beautiful pictures and a great tutorial. You left my mouth watering for some of your delicious soup.
This looks fantastic- and I love squash! I’ll have to try this!
Thanks for stopping by my blog:)
Oh this looks delicious! I have a Thai pumpkin soup that is somewhat similar. I’ve pinned this one and will give it a try! Shannah did you know that you are a no-reply blogger? What is the best way to reply to the comments you leave on my blog?
Thank you for sharing this recipe…it sounds delicious. Like you I LOVE soups but unfortunately I live with people who do not so Soup is a luxury in our house that I don’t get very often 🙁
Oh, I’ve gotta make this one! I love a good butternut squash soup, and I love trying different versions of it. And I love that this can easily be a vegan soup.
oh yum, that sounds right up my street! delicious! can’t wait to try this out!
I love squash soup, and it’s interesting how different the recipes can be. I like the ingredients in this recipe. Must try it. Thanks, bless you, Gail
This looks so tasty & it involves 2 of my favourite things: thai & butternut squash! Thanks for sharing can’t wait to try this!
{Found you through Live Laugh Rowe :)}
This looks and sounds so delicious! Thank you for sharing this at the Make it Pretty Monday party at The Dedicated House. You will be one of the features on Monday. Pop on in and grab a feature button. Hope to see your prettiness again on Monday. Toodles, Kathryn @TheDedicatedHouse
Yum, that looks great! My favorite soup is a roasted carrot ginger soup that my mom makes, it’s delicious!
This is the most gorgeous soup and I love the flavors! We would love to have you link it up at The Hopeless Housewife Link Party, we are giving away a Le Creuset French Oven.
Yum!! I”m making this tonight. And you’ve been featured on Clarks Condensed Dinner Party. Come check it out, and link up another recipe if you want! (and if you’d rather not have your photo featured, just let me know!)
http://www.clarkscondensed.com/2013/03/sunday-dinner-party-6.html
I love soup and this one looks like real comfort food!
This sounds DELICIOUS!!!
Must try this asap. Pinning it.
Ellya
Thanks! This is my favorite fall soup.
This sounds delicious. Thanks for the recipe and Thanks tons for linking to Inspire Me. Hugs, Marty
Thanks! This is one of my favorite fall soups.
Great suggestions!You’re totally right! Meal planning, freezer cooking, and having some standby meals are great ways to get meals on the table for less!
Regards:
Thai Food Near Me