This Thai Curry Squash Soup is a fun way to put a twist on an old favorite. You can use just about any winter squash that you like to make it!
Thai Curry Squash Soup
- 1 small butterkin squash, peeled and cubed
- 1 14-oz. can coconut milk
- 2 Tbsp sunflower oil or coconut oil
- 4 cups chicken or veggie broth
- 1 medium yellow onion, thinly sliced
- 1 small knob of fresh ginger, grated (~ 3 Tbsp)
- 3 stalks lemongrass, cut into thirds
- 1 cup mushrooms, sliced
- 1 Tbsp fish sauce (optional)
- ½ one Thai chili or serrano pepper, thinly sliced, seeds mostly removed
- 1 lime, cut into wedges for serving
- Preheat oven to 400 degrees.
- Add butterkin squash to a baking sheet and toss with 2 Tbsp sunflower or coconut oil and a bit of sea salt. Roast for 12-15 minutes or until tender and cooked through. Set aside to cool slightly.
- In the meantime, add coconut milk, vegetable broth, ginger, lemongrass, and onion to a medium sauce pan and bring to a boil. Then lower heat to a simmer.
- Add fish sauce (optional) and sliced pepper and stir.
- Add butterkin squash to a food processor or blender with 1 cup of the broth and puree until smooth. Add the blended mixture back into the soup and stir until well combined. Add mushrooms and cook for 5-10 minutes more.
- Taste and adjust seasonings as needed. Before serving, discard lemongrass. Garnish with fresh lime juice (HIGHLY recommended).
- This is tasty over rice or on its own. Store leftovers in covered in the fridge for several days. You can also freeze this soup for longer term storage.