Thai Coconut Curry Butternut Squash Soup
Recipe type: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 6-7
  • 2 tablespoons coconut or vegetable oil
  • 2½ pounds (1kilo) butternut or kabocha squash, peeled, seeded, and cut into 1-inch pieces (about 4 cups)
  • 1 large yellow onion, chopped
  • 4 large garlic cloves, chopped
  • 2 inch piece fresh ginger, grated
  • 2 - 3 tablespoons Thai red curry paste (see note above about vegan brands of paste)
  • ½ teaspoon coarse kosher salt, more to taste
  • 1-2 tablespoons agave (or honey, not vegan)
  • 1 tablespoon fresh lime juice
  • 5 cups vegetable broth (or chicken - not vegan, obviously) (1liter)
  • 1 cup coconut milk (save the rest of the can for drizzling) (250ml)
  • Handful fresh mint or cilantro leaves, chopped
  1. Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. When the oil is shimmering, add onions and cook until soft and translucent (about 5-7 minutes). Add squash, garlic, ginger, curry paste, and salt. Stir to combine and cook for 1 minute, until garlic is fragrant. Add broth and bring to a boil, then reduce heat and simmer until squash is completely soft, about 20-25 minutes.
  2. While soup is simmering, make Spiced Candied Peanuts (if using)
  3. Blend soup well using a stick blender or, working in batches, transfer soup to a blender (do not fill blender more than halfway with hot liquid and use a kitchen towel to protect your hand from any escaping steam). Purée soup and add back to the pot. Add coconut milk and re-heat the soup until just hot, then stir in the lime juice and honey, and adjust the seasoning with salt. Ladle soup into individual bowls. Use a spoon to drizzle a bit coconut milk over each bowl. Top with Spiced Peanuts and a sprinkle of cilantro or mint.
Recipe by Nerds with Knives at