At once fragrant, sweet and spicy, this soup is spiked with vibrant Thai flavors. Top it with the leaves and flowers of Thai purple basil leaves, if you like, for a beautiful and aromatic garnish.
Coconut-Curry Butternut Squash Soup
- 1 large butternut squash (about 4 lb./2 kg)
- 1 1/2 Tbs. olive oil
- 4 large shallots, sliced (about 3 oz./90 g)
- 1 Tbs. peeled and grated fresh ginger
- 1 garlic cloves, minced
- 3 cups (24 fl. oz./750 ml) low-sodium chicken or vegetable broth
- Sea salt
- 1 tsp. Thai red curry paste
- 3/4 cup (6 fl. oz./180 ml) light coconut milk
- 2 tsp. fresh lime juice
1. Using a sharp, heavy knife, trim the stem end from the squash, then cut in half lengthwise. Scoop out the seeds and discard. Cut off the peel, and then cut the flesh into 1-inch (2.5-cm) cubes. (You should have about 9 cups/3 lb./1.5 kg.)
2. In a soup pot over medium heat, warm the olive oil. Add the shallots and cook until softened, 2 to 3 minutes. Add the ginger and garlic and cook until fragrant but not browned, about 1 minute. Add the squash, broth and 1/2 tsp. salt and bring to a boil over high heat. Reduce the heat to maintain a simmer, cover and cook until the squash is tender when pierced with a fork, about 20 minutes. Remove from the heat and let cool slightly.
3. In a small bowl, combine the curry paste and coconut milk and whisk until well blended. In a blender or food processor, working in batches if necessary, process the soup until smooth. Return to the pot and stir in the curry–coconut milk mixture. Reheat the soup gently over medium heat just until hot and season with lime juice and additional salt to taste. Ladle into warmed individual bowls and serve immediately. Serves 4.
Find more simple, nourishing recipes in our cookbook Good for You, by Dana Jacobi.