Thai Curry Squash Soup

There’s nothing more exciting about changing seasons than finding the new produce at the farmer’s market. Well, except maybe the wardrobe changes. It’s a toss up. For so many of my friends, this is their favorite season; for the weather, the boots, the apples, scarves and squashes. This one is for you.

Red Thai curry paste gets mashed with garlic and coats big chunks of butternut (or whatever your favorite is) squash. In goes the stock – cook til tender. Puree and add coconut milk. Easy peasy. I bet you can come up with way more exciting garnishes than this, I just threw on some cilantro and toasted pumpkin seeds. Have at it, and if you come up with something great, please share with us. I can imagine this would be great with a small kabocha or a few delicata squashes, both are quite sweet and have edible skins, which eliminates the most time-consuming part of this recipe, peeling the squash.

Thai Curry Squash Soup

1 T. coconut oil
1 T. red Thai curry paste
2-3 cloves garlic, minced
1 small-ish butternut squash, or another squash you like – about 2-3 lbs., peeled and cut into chunks
3 c. vegetable stock
1 can (14 oz.) coconut milk (not lite)
sea salt to taste
toasted pumpkin seeds and chopped cilantro to garnish

Heat the oil in a large pot. Add the curry paste and squish around for about a minute, then add the garlic. Keep stirring for another 30 seconds, then add the squash. Toss to coat the chunks in the curry mixture, then pour in the stock. Bring to a boil, turn to low and simmer, covered, until tender, about 20-30 minutes.

Turn off the heat and puree – I used an immersion (stick) blender, which makes pretty easy, fast work of this, but if all’s you’ve got is a regular blender, fear not. Just transfer the soup in batches, making sure to vent the blender. When all the soup is smooth and back in the pot, add the coconut milk. Turn the heat back on, to about medium low, and cook for a few minutes to work in the milk. During this time, taste, and depending on the saltiness of your stock, you may need to add more salt. Keep adding, pinch by pinch, until the flavors pop.

Serve topped with the pumpkin seeds and cilantro.

serves 4-6


8 Responses to “Thai Curry Squash Soup”

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  1. Helen Biggar says:

    Sounds fab., I really must try this one! I miss the Autumn clothes!

  2. I like it- simple and good. Autumn is the time of year I feel most alive. Just yesterday I was admiring the squash at the grocery store, and I would love to make this soup.

  3. Tess Danesi says:

    Love this! We’re eating it now garnished with cashews and cilantro. I added more chili paste and finished it with dabs of sriracha. Hubby proclaims it restaurant quality and I agree. Thanks for an awesome recipe.

  4. Loni says:

    Made a triple recipe of this (there were lots of boys to feed) the other night and it was spectacular! I used a bit extra red curry paste and a bit less stock. We reserved the seeds from the butternut and roasted them with salt, pepper, and paprika to sprinkle with cilantro over the top, and to sprinkle on a side salad.

    I will definitely make this (or variations of it) again!

  5. kathryn says:

    A friend guided me to this recipe and i am now making it for a second time in the last couple months! Such a warm and inviting aroma fills the house. I do not tend to be drawn to butternut squash soups, usually because the sweetness overwhelms my savory leaning pallet. The red curry paste and the garlic really lend a hand to add the PERFECT balance of flavors (in my taste). With the final touch of a few sprigs of cilantro, how can you go wrong?

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