THAI INSPIRED SPICY CURRY BUTTERNUT SQUASH SOUP
Love Thai flavors and I felt they would be a perfect match to play off the richness of a butternut squash soup. Curry, coconut, spicy are a wonderful to balance the richness of the squash. The first time I made it was kind of an accident. I was trying to make the traditional soup but when I tasted it lacked something. I looked to see how I could punch up the flavor. First I added the curry, I had some leftover red curry paste I made, added coconut milk and I felt I had something special. Like many soups and stews the flavor is better the following day. Enjoy!
Provided by JohnSned
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h40m
Yield 12
Number Of Ingredients 14
Steps:
- Heat a large heavy-bottom pot over medium-high heat; add olive oil. Cook and stir chili moritas in the hot oil until chili moritas are puffed and softened, 3 to 5 minutes. Stir onion, carrots, celery, garlic, salt, and pepper into chili moritas and cook until onion is translucent, 10 to 15 minutes.
- Stir curry paste and paprika into chili-onion mixture until coated. Add butternut squash; cook and stir until squash is lightly browned, about 5 minutes. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. Bring mixture to a boil, reduce heat, and simmer until squash is softened, about 1 hour.
- Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Nutrition Facts : Calories 159.9 calories, Carbohydrate 19.3 g, Cholesterol 0.2 mg, Fat 11.1 g, Fiber 3.9 g, Protein 3.4 g, SaturatedFat 6.7 g, Sodium 310 mg, Sugar 4.6 g
THAI-INSPIRED BUTTERNUT SQUASH SOUP WITH COCONUT MILK
This Thai-style butternut squash soup is soothing and flavorful, and the heat from the curry and Sriracha will warm you right up.
Provided by Jennifer Segal
Categories Soups
Time 50m
Yield 8
Number Of Ingredients 17
Steps:
- Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary.
- Add the squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
- Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the coconut milk, lime juice, and salt (if the coconut milk is solidified, use the immersion blender to mix it in). Bring to a simmer, then taste and adjust the seasonings, adding the remaining tablespoon of curry paste if more heat is desired. Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.
- Make Ahead: This soup can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Keep in mind that the soup will thicken up quite a bit as it cools, so you'll need to add a bit of water or broth to thin it back to the right consistency upon reheating.
- Freezer-Friendly Instructions: The soup can also be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)
Nutrition Facts : ServingSize 1 bowl (not including garnishes), Calories 307, Fat 17 g, Carbohydrate 36 g, Protein 8 g, SaturatedFat 10 g, Sugar 13 g, Fiber 4 g, Sodium 658 mg, Cholesterol 6 mg
THAI CURRIED BUTTERNUT SQUASH SOUP
Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. Recipe yields about 6 cups (48 ounces) soup.
Provided by Cookie and Kate
Categories Soup
Time 40m
Number Of Ingredients 14
Steps:
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
- Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
- While the soup is cooking, toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don't burn. Transfer coconut flakes to a bowl to cool.
- Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it's not quite flavorful enough for you. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents to a blender (do not fill your blender past the maximum fill line and be careful with the hot soup!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
- Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.
Nutrition Facts : Calories 169 calories, Sugar 4.7 g, Sodium 599.3 mg, Fat 12 g, SaturatedFat 10.3 g, TransFat 0 g, Carbohydrate 16 g, Fiber 2.6 g, Protein 1.8 g, Cholesterol 0 mg
THAI CURRY BUTTERNUT SQUASH SOUP
Steps:
- Heat the coconut oil in a heavy-bottomed soup pot or Dutch oven over medium heat.
- Add the onion and cook, stirring often, for 2 minutes.
- Add the butternut squash, curry paste, lemongrass, coriander, ginger, cumin, red pepper flakes, and sea salt, to taste.
- Mix well and continue to cook for about 5-6 minutes, stirring often.
- Add the minced garlic and cook, stirring constantly, for 1-2 minutes.
- Add the vegetable broth and bring to a boil.
- Reduce heat and simmer for 30 minutes, or until the squash is very soft.
- Using a blender, work in batches to blend the soup thoroughly (or use an immersion blender if desired).
- Pour the soup back into the soup pot and add 1/2 cup of coconut milk and lime juice. Mix well.
- Taste and season with sea salt or more curry paste, if desired.
- Ladle into soup serving bowls then drizzle with a little more coconut milk then top some fresh cilantro and serve with some additional lime wedges on the side. Enjoy.
- Serve with additional lime wedges. Enjoy.
THAI BUTTERNUT SQUASH CURRY SOUP
A creamy blend of fall vegetables and spices create this spicy squash curry soup that will warm your soul.
Provided by TORONTODENISE
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- 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 Facts : Calories 276 calories, Carbohydrate 43.8 g, Cholesterol 12.2 mg, Fat 14.5 g, Fiber 6.3 g, Protein 6.7 g, SaturatedFat 8.9 g, Sodium 683.4 mg, Sugar 15.7 g
THAI STYLE BUTTERNUT SQUASH SOUP
A lovely, creamy alternative to the sin free version, although you could reduce the fat content by using reduced fat coconut milk.
Provided by Lisa Connelly
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Heat the olive oil in a heavy based pan and cook the onion until soft.
- Add the stock, butternut squash and curry powder to taste- as spicy as you like!
- Bring to the boil and then cover and simmer until the squash is tender.
- Once the squash is cooked, stir in the coconut milk.
- Pour into a food process/liquidiser and blend until smooth.
- Return to the pan and warm through.
- Season to taste and serve.
THAI BUTTERNUT SQUASH SOUP
This is my first recipe in Zaar and a variation on a recipe from Lisa Connely (Recipe #38904). I liked the original, but decided to tweak it to improve the Thainess factor and make it both sweeter and hotter at the same time. The result was oh so good, now this is going to be the butternut squash soup for me for ever! The carrots are there mostly for the added colour and mango for the sweetness, but can be substituted with some more sugar if you don't have any at hand. Season with salt and more sugar if you like, it's best when all the flavours are blending equally. You can use milder or hotter chilli depending on your preferences, I go for birdseye.
Provided by konishiko
Categories Mango
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Peel the squash, remove seeds and cut into large cubes together with the carrot.
- Heat the oil and cook the onione with garlic and ginger until soft, but not browned.
- Add the squash, carrots and lemongrass, just cover with vegetable stock, bring to boil and cook on low power until squash is tender. Add the mango and chilli sometime during the cooking.
- Add the coconut milk and curry powder, cream using a food processor or a handheld blender until smooth. Take out any stubborn lemongrass pieces ;).
- Heat again and season to taste.
SLOW COOKER 5-INGREDIENT THAI CURRY BUTTERNUT SQUASH SOUP
This smooth-as-silk fall soup is creamy, dreamy, and full of flavor despite its short list of ingredients.
Provided by Kare for Kitchen Treaty
Time 8h15m
Number Of Ingredients 11
Steps:
- Place butternut squash, onion, broth, and 1/2 teaspoon salt in your slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours.
- Remove the lid and let the soup cool a bit before pureeing. When cool enough to handle, carefully puree the entire batch right in the slow cooker with an immersion blender. You can also use a blender, working in batches, then return the soup to the slow cooker.
- Stir in the coconut milk and the Thai red curry paste. Cover with the lid and cook on low for another 30 minutes or so to heat the soup back up. Taste and add additional curry paste and salt if desired.
- Serve alone or with optional toppings.
BUTTERNUT SQUASH AND GREEN CURRY SOUP
This creamy, vibrant soup is a Thai-inspired version of the puréed squash soup you know and love. The green curry paste, which is relatively easy to find in the international aisle of the grocery store, along with coconut milk and fish sauce, perfectly complements the butternut squash's sweetness. But it's the topping - a spin on miang kham, a snack in Thailand and Laos full of peanuts, coconut and chiles - that's the real standout.
Provided by Samin Nosrat
Categories dinner, lunch, soups and stews, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.
- Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.
- Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.
- Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.
- Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.
- Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.
Nutrition Facts : @context http, Calories 577, UnsaturatedFat 15 grams, Carbohydrate 45 grams, Fat 43 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 26 grams, Sodium 1287 milligrams, Sugar 11 grams, TransFat 0 grams
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