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Thai curry butternut squash soup


This Thai curry butternut squash soup can also be a mixture of origins. I do not suppose butternut grows in Thailand, however the candy pumpkin goes so properly with Thai flavors. Curry butternut soup has been on my record of recipes to beat for fairly a while and I simply could not resist seasoning them with pink Thai curry paste as I did for my candy potato soup.

I added another Thai flavor to prime it off, like coriander and roasted coconut flakes. The soup is de facto creamy and but very mild because it consists virtually solely of butternuts and solely has a strudel of coconut milk over it.

This soup shouldn’t be so spicy that it does not go properly with different meals. In actual fact, I feel its colours and flavors would enliven a conventional Thanksgiving meal. This soup is a part of Becky#Seateasonal Thanksgiving Potluck.


Recipe for Thai curry butternut squash soup

Thai curry butternut squash soup

  • Creator: Biscuit and Kate
  • Preparation time: 15 minutes
  • Cooking time: 25 min
  • Complete time: 40 minutes
  • Yield: 6 cups 1x
  • Class: Soup
  • Methodology: range
  • Kitchen: Thai

Gentle and creamy recipe for a vegan butternut squash soup. This easy butternut sponge cake is seasoned with Thai pink curry paste and swirled with coconut milk. The recipe makes about 6 cups (48 ounces) of soup.


  • 2 tablespoons Coconut oil or olive oil
  • 2nd Kilos of butternut or kabocha pumpkin, peeled, pitted and lower into small ½ inch items (approx three cups)
  • 1 medium yellow onion, chopped
  • 4th cloves of garlic, pressed or chopped
  • 2 to 3 Thai red curry paste* *
  • 2 teaspoons floor coriander
  • 1 teaspoon floor cumin
  • ¼ teaspoon sea-salt
  • ⅛ teaspoon pink pepper flakes (as much as ¼ teaspoon for spicy soup)
  • 1 tablespoon recent lime juice
  • four cups (32 ounces) Vegetable broth
  • ½ cup Full fats coconut milk for drizzling
  • ½ cup massive, unsweetened coconut flakes** **.
  • A handful of recent coriander leaves, chopped


  1. Warmth the oil in a big Dutch oven or a saucepan with a powerful base over medium warmth. As soon as the oil shimmers, add the pumpkin, onion, garlic, curry paste, coriander, cumin, salt, and pink pepper flakes to the pan. Stir to mix.
  2. Prepare dinner for eight to 10 minutes, stirring sometimes till the onion is translucent. Add broth. Carry the combination to a boil, then scale back the warmth and simmer for about 15 to 20 minutes till the pumpkin is tender.
  3. Whereas the soup is cooking, roast the coconut flakes in a medium skillet over medium warmth, stirring regularly, till the sides are aromatic and golden. Regulate them so they do not burn. Place coconut flakes in a bowl to chill.
  4. As soon as the pumpkin combination is cooked, attempt to add a bit extra Thai pink curry paste if it is not tasty sufficient for you. Take away the soup from the warmth and let cool barely. Switch the contents in batches to a blender (don’t fill your blender past the utmost filling line and watch out with the recent soup!). Connect the lid securely and shield your hand from steam escaping from the highest of the blender with a kitchen towel whereas mashing the combination till it’s easy. Place the mashed soup in a bowl and repeat with the remaining batches.
  5. Stir the lime juice into the blended soup. Season to style if crucial and season with extra salt. Scoop the soup into particular person bowls. Use a spoon to drip coconut milk over every bowl, then gently swirl the spoon by the highest layer to get a pleasant design. High the soup with toasted coconut flakes and a pinch of chopped recent coriander.

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