Add a little spice to your creamy butternut squash soup with this Thai twist on the classic!
It’s warm, comforting and more than welcome at this time of the year when butternut squash is abundant and the temperatures are dropping.
All the flavors pair well with the natural sweetness of butternut squash and bring out it’s best.
There’s a hint of heat from cayenne pepper, the peppery bite of ginger, a touch of tart from fresh lime and the rich flavor of coconut milk.
I like to swirl in a touch of curry powder to serve and garnish it with pumpkin seeds or peanuts and fresh chopped cilantro. If you don’t like curry powder or cilantro you can leave it out and still have delicious results.
For uses like this, I buy my butternut squash already cubed. It’s such a time saver and spares me the trouble of cutting one up. . . ’cause they’re kind of a pain.
This is easy enough for a busy weeknight and so delicious you’ll want to make it all the time.
|Thai Butternut Squash Soup|| |
- 1 tablespoon coconut or olive oil
- 1 small yellow onion, diced
- 2 cloves minced garlic
- a 1-inch piece of ginger, grated or minced
- sea or kosher salt and fresh black pepper
- 7 - 8 cups uncooked, cubed butternut squash
- 1 (13.5
ounce) can coconut milk
- ½ teaspoon ground cayenne pepper
- 1 lime
- a handful of pumpkin seeds or peanuts
- Madras curry powder, optional
- 1 tablespoon fresh chopped cilantro, optional
- In a large saucepan or soup pot heat the oil over medium-low heat and add the onion, garlic, and ginger with a dash of salt and pepper.
- Cook, stirring often 7 - 8 minutes.
- Add the squash, coconut milk, 1 can of water, cayenne and ½ teaspoon salt plus ⅛ teaspoon black pepper.
- Turn the heat up and bring to a simmer. Cook about 25 minutes, stirring every once in a while.
- Use an immersion blender to puree the soup until smooth and creamy; or a stand blender, being sure to hold the lid on with a kitchen towel or the lid will pop off from the steam and soup will fly everywhere.
- Stir in a couple teaspoons fresh lime and season to taste with more salt and pepper if needed.
- To serve ladle into bowls, sprinkle a little curry powder on top and swirl it into the soup with a butter knife.
- Sprinkle a few pumpkin seeds and cilantro on top.