1. Recipes

How to Make Thai Butternut Squash Curry Soup - A Step-by-Step Guide

Thai Butternut Squash Curry Soup is a warm and comforting dish that brings together the rich and creamy flavors of butternut squash with the bold and aromatic spices of Thai cuisine. This soup is the perfect blend of sweet, savory, and spicy, making it a great choice for a cozy family dinner or a delicious appetizer for a dinner party.

Butternut squash is a versatile and nutritious vegetable that is packed with vitamins, minerals, and fiber. When combined with coconut milk, curry past...

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Ingredients

  • 1 medium butternut squash - peeled, seeded, and chopped
  • ¼ medium pumpkin - peeled, seeded, and chopped
  • 2 tablespoons water
  • 2 tablespoons salted butter
  • 1 large onion, chopped
  • 2 small tomatoes, chopped
  • 2 small red chile peppers, seeded and chopped
  • 2 tablespoons red curry paste
  • 1 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cumin
  • 2 cups chicken broth
  • 2 cups vegetable broth
  • 3 tablespoons brown sugar
  • ½ (14 ounce) can unsweetened coconut milk

Information

  • Prep Time: 35 mins
  • Cook Time: 20 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 6 servings

  • Combine butternut squash, pumpkin, and water in a large microwave-safe bowl; stir to combine. Microwave at high power until fork tender, about 10 minutes. (You may have to do this in batches, depending on the size of your microwave.) Remove and set aside.
  • Meanwhile, melt butter in a large soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomatoes, chile peppers, curry paste, coriander, ginger, and cumin; stir until combined.
  • Add cooked squash mixture, chicken broth, vegetable broth, and brown sugar to the soup pot. Cook until squash and pumpkin are tender and soup is heated through, about 10 minutes.
  • Fill blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Stir in coconut milk.

    • Nutrition

    276 cal.

    • Total Fat: 15g
    • Saturated Fat: 9g
    • Cholesterol: 12mg
    • Sodium: 683mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 6g
    • Total Sugars: 16g
    • Protein: 7g
    • Vitamin C: 65mg
    • Calcium: 148mg
    • Iron: 4mg
    • Potassium: 1178mg

    Categories

    Soup recipes
    Curry recipes
    Thai recipes
    Butternut recipes
    Squash recipes