Butternut Squash Coconut Milk Soup
Butternut Squash Coconut Milk Soup is a Thai influenced bowl of comfort. This recipe only has about 10 minutes of active time, and the squash smells amazing while it roasts.
Butternut squash goes perfectly with Thai flavors. The slightly sweet squash stands up wonderfully to the spicy and savory flavors of red curry, Thai basil, and coconut.
Techniques for delicious Butternut Squash Coconut Milk Soup
- Curry to taste. This recipe calls for 4 tablespoons of Thai red curry paste. I used a brand from my grocery store in for this recipe since I figure that is what most people will have available. However, I have other Thai red curry pastes that are much hotter, in which case I would scale it back, or just be prepared to start sweating.
- Thai basil is key. Regular Italian basil won’t work in this recipe. If you don’t have Thai basil, just omit it.
- Mix it up! Have a different winter squash on hand? Pumpkin and acorn squash taste great in this too.
- Bonus snack. The seeds from your butternut squash taste great when roasted up like pumpkin seeds. I actually prefer butternut squash seeds since they are more tender. Toss them with some seasoning and roast them at 350°F for 5 to 10 minutes until browned.
Looking for another Thai influenced recipe? Try our Crying Tiger with Tofu.
Butternut Squash Coconut Milk Soup
This soup is super hands-off, so kick up your feet while the squash is roasting and enjoy the delicious fragrance.
Ingredients
- 1 butternut squash, cut lengthwise in half, seeds removed
- 1 corn cob, shucked
- 2 limes, zest lime and cut in half, cut other lime into 4 wedges
- 1 can of coconut milk, well shaken (reserve 2 tablespoons for garnish)
- 2 to 4 tablespoons red curry paste (to taste), plus more for garnish
- 1/2 cup Thai Basil Leaves
- Salt and Pepper
Instructions
Adjust the rack to the middle position, then preheat the oven to 375°F.
Roasted butternut squash: Place the butternut squash cut side up on a baking sheet. Bake at 375°F until tender, about 1 hour and 15 minutes. Once tender, remove from the oven and let cool until the squash is cool enough to handle comfortably.
Charred Corn: Set oven to broil. Place the shucked corn on a baking sheet. Place the corn under the broiler until it is lightly charred, about 5 to 10 minutes. Remove from the oven and let the corn cool. Once the corn is cool enough to handle, slice the charred kernels from the cob.
Blend: Once the squash is cool enough to handle, scoop out the flesh into a blender. Discard the skin. Add 1 can coconut milk (minus reserved 2 tablespoons for garnish), and 2 to 4 (to taste) tablespoons red curry paste. Blend until smooth.
Heat: Pour the soup into a pot and heat over medium heat for about 10 minutes. Depending on your squash and coconut milk, you may want to cook a bit longer to thicken, or may need to add a bit of water to thin the soup.
Season: Add lime juice from halved lime and salt and pepper to taste.
STEP 7To serve: Ladle soup into a bowl. Drizzle with reserved coconut milk. Dot with red curry paste. Sprinkle on charred corn and lime zest. Garnish with Thai basil and lime wedges.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 273Total Fat: 22gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 441mgCarbohydrates: 23gFiber: 4gSugar: 3gProtein: 4g
Nutrition information isn’t always accurate.
