Thai Butternut Squash Soup With Coconut Milk Creamy Spicy Recipes

THAI-INSPIRED BUTTERNUT SQUASH SOUP WITH COCONUT MILK

Thai-Inspired Butternut Squash Soup with Coconut Milk image

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

Ingredients

2 tablespoons vegetable oil
2 medium yellow onions, roughly chopped
3 cloves garlic, very roughly chopped
2 tablespoons roughly chopped fresh ginger, from a 2-inch knob
2½ lb pre-cut butternut squash (or one 3-lb butternut squash, peeled, seeded and cubed)
3 large carrots, cut into 1-inch cubes
6 cups chicken broth, best quality such as Swanson
1½ tablespoons fish sauce
3 tablespoons sugar
2 - 3 tablespoons Thai red curry paste
1 (14-oz) can unsweetened coconut milk (preferably not low fat)
Juice of half a lime, plus more limes for serving
¼ teaspoon salt
Sriracha sauce, for drizzling
4 scallions, thinly sliced
¾ cup salted peanuts, roughly chopped
⅓ cup chopped fresh cilantro

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 BUTTERNUT SQUASH SOUP WITH COCONUT MILK (CREAMY, SPICY)

Thai Butternut Squash Soup with Coconut Milk (Creamy, Spicy) image

An easy recipe for Butternut Squash Soup with coconut milk, and Thai curry flavors prepared in Instant Pot for a speedy fix for chili night dinner. Refrigerate for a week. Freeze up-to 6 months. Gluten free, Vegan. This soup is super special because it is creamy, spicy, and delicious but still vegan and low-calorie. This is what I love about Coconut milk in soups. Have all the flavor, and a creamy soup without a drop of cream. You can even go super low-calorie by using low-fat coconut milk or using half coconut milk and half vegetable broth. Preparing soup in Instant Pot makes it quick option for weeknights. Plus no need to dice squash. Simply peel and cut in rough chunks. Instant Pot pressure cooker setting still makes it soft and ready-to-be-creamy soup in just 10 minutes. And flavor is like soup slow-cooked for an hour. (A serving of nutrients and vitamins is pure bonus.) So, let's make some Spicy Butternut Squash Soup!(Oh, if you like spicy soups? Don't forget to checkout my Roasted Spicy Butternut Squash Apple Soup, Spicy Black Bean Soup, and Turkey Posole Rojo. Yumm!!)USE YOUR FAVORITE THAI CURRY FLAVORThis soup is also my favorite because you can use any Thai curry base you prefer for this recipe. This year I shared three Thai curry pastes - Green Curry Paste, Red Curry Paste, and Yellow Curry Paste. I used Red Curry Paste for this recipe. But you can really use any paste you have in hand - yellow and green both will make an equally delicious Thai Curry Butternut Soup.With homemade curry pastes, you don't even need a try to grocery store to make this soup. Dinner tonight! (hint hint)USE GOOD QUALITY COCONUT MILKStar ingredients of this butternut squash soup are coconut milk, Thai curry paste, and lots of lime/lemon flavor. I recommend to use a good quality coconut milk. This is one ingredient that defines this Butternut Squash Soup. Not only does it balances the spice of Thai Curry Paste.. It also gives soup a subtle coconut flavor. And amazingly creamy texture without a hint of dairy-cream. Such as my favorite Organic Thai Coconut Milk. This is unsweetened, organic and 100% vegan Coconut Milk. Unsweetened milk gives me option to control the amount of sugar. Honestly, I don't like a overly sweet soup. You don't want it sweet like a Thai Curry. So, I recommend adding a moderate amount of sugar when cooking the soup. Unsweetened coconut milk also has some natural sweetness. So, I start with two tablespoon sugar in 2 quart soup. I know, it may sound less. But best is to taste and adjust as per your preference.The heat-sweet balance in soup also depends on kind of Thai Curry Paste used. When making this soup with homemade Thai Curry Pastes, I use 3 tablespoon curry paste, 2 tablespoon sugar, and 12 ounce unsweetened coconut milk for 2 quart soup. For store bought curry paste, I use 2 tablespoon paste and one tablespoon sugar. In store bought, I use Thai Kitchen Red Curry Paste. It is 100% gluten free and vegan.Bottom line - always taste and adjust seasonings.I also add lemongrass in this soup as per availability. If you can't find lemon grass, add a tsp lime zest and some extra lime juice.Now, imagine aroma of hot pot of butternut soup with coconut milk, Thai curry and lime flavors filling kitchen with Thai restaurant like aroma. I know your grocery list is out. Make some tonight!INSTANT POT or DUTCH OVENTo prepare this coconut milk butternut squash soup, I used Instant Pot. Instant Pot helps develop flavor in this soup in way less time. Instead of simmering soup in dutch oven for 25 minutes, I simply pressure cook soup in Instant Pot for 8 minutes. Pressure cooking also preserved nutrients. In-fact, after squash is cooked and soup is loaded with fragrant Thai curry flavor... I add coconut milk. And then pressure cook soup again for 3 minutes which helps me reduce 10 minute worth of cooking time to 5 minutes.Note: You can by all means prepare this soup in regular dutch oven. It will only need more time to cook the soup. Rest all steps remain the same.USE BUTTERNUT SQUASH ANY WAY: FROZEN, ROUGH CHOPPED, OR DICEDWhen cooking in Instant Pot, I don't even have to dice the squash because I know it will cook well under pressure. When using fresh butternut.. I simply cut squash in half. Peel off then slice in big chunks that can snuggle well in Instant Pot. That's it. It still cooks well, soft and puree perfectly.Frozen diced squash is always in my refrigerator. That works perfect for this recipe as well.Let me summarize why should you try this Butternut Squash Soup!1. Coconut Milk - Creamy soup without cream. You can also make it low-fat with lite Coconut Milk.2. Thai Curry - Use as Thai curry flavor you like. I use Red Curry. Green and Yellow works perfect. No other change needed.3. Vegan, Gluten free, Paleo-Diet friendly. (use natural sweetener of choice)4. Loaded with flavor and nutrients with cooking under-pressure in Instant Pot.5. No Need to peel and dice squash. Simply cut into rough chunks that can fit in pot. Use a pre-diced or frozen butternut squash. Either one will work.6. Soup stays good for up-to a week in refrigerator. Freezes well up-to 6 months. Thaw/Re-Heat: Please note soup will get thick with time. To thin-out, add some vegetable stock or water. Reheat. Taste and adjust seasonings such as salt, sugar, lemon juice.Make some tonight for Meatless Monday dinner and enjoy! -Savita xFor love of Butternut Squash:1) Butternut Squash Apple Soup2) Butternut Squash Soup3) Butternut Squash RisottoWhat is you favorite Butternut Squash recipe? Leave a comment below and share with me.

Provided by Savita

Categories Soup Lunch Side Dish Curry

Time 35m

Number Of Ingredients 13

Ingredients

2 tbsp Thai Curry Paste, Red Curry Paste, *read notes if using homemade
2.5 lbs Butternut Squash, 1 fresh squash, peeled and cut into 6-7 large pieces.
2 tbsp Olive Oil
1 tbsp Ginger, about 1.5 inch, rough chopped
1 tbsp Garlic, about 3 large cloves, rough chopped
1 Yellow Onion, medium, about a cup when chopped
12 Oz Coconut milk, unsweetend
2 tbsp Sugar, adjust to taste
1 stalk Lemon Grass
2-3 Lime, to get a tsp zest and 2-3 tbsp juice
1/2 tsp Salt and Black Pepper, adjust to taste
Fresh Herbs, such as basil, cilantro, for serving.
1 Bouillon Cube, vegetable or use stock instead of water

Steps:

Heat oil in Instant Pot at Saute Setting. Add onion, garlic, ginger and cook stirring often until onions are soft and has started brown slightly at edges. (4-5 minutes)
Add curry paste and continue saute for 2 more minutes or until curry paste is fragrant, releases oil, and darkens in color.
Add squash pieces, bouillon cube, 5 cups of water, lemon grass stalk (broken in half) with 1/2 teaspoon of salt. Place the lid of Instant Pot. Seal and set vent to "sealing" position. Cook at high pressure for 8 minutes. Quick Release, open, and remove lemon grass.
Add coconut milk, lime zest. Cook on high pressure for 3 minutes. Quick release. (You can also simmer soup for this step, covered for 10 minutes on saute setting.)
Puree the soup with immersion blender to smooth consistency. Or Work in batches and puree soup in stand mixer/blender. Add back to pot. Mix in lime juice, black pepper, sugar. (Stir well so sugar is dissolved.) Taste and adjust seasonings with more salt, sugar, and lime juice.
Ladle hot soup into bowls. Garnish with toppings of choice. I recommend one or all - black pepper, toasted pumpkin seeds, scallion, cilantro, red onion, red radish. Serve and enjoy!

Nutrition Facts : Calories 222 calories

ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT MILK

Roasted Butternut Squash Soup with Coconut Milk image

A creamy butternut squash soup with the warm flavors of curry and ginger, and creaminess from coconut milk. A great way to warm up in the fall and winter months!

Provided by Mrs.Stvnsn

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h35m

Yield 6

Number Of Ingredients 10

Ingredients

1 medium head garlic, halved crosswise
1 (3 1/2) pound butternut squash, halved lengthwise and seeded
1 medium onion, quartered
1 medium leek, white portion only, chopped
1 (1 1/2 inch) piece fresh ginger, peeled
4 cups chicken broth, divided
1 cup coconut milk
1 teaspoon curry powder, or more to taste
1 pinch cayenne pepper
salt and ground black pepper to taste

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
Wrap each garlic half in foil and place on the prepared baking sheet. Add squash, cut-sides down. Add onion, leek, and ginger.
Roast in the preheated oven until vegetables are golden and squash skin is easily pierced with a fork, 45 minutes to 1 hour.
Squeeze out roasted garlic cloves and scoop out squash flesh into a food processor or blender with onion, leek, and ginger. Add 2 cups broth and puree (in batches if necessary) until smooth. Transfer to a soup pot.
Place the pot over medium heat and add remaining broth. Whisk in coconut milk, curry powder, and cayenne pepper. Season with salt and black pepper, and cook until heated through, about 15 minutes.

Nutrition Facts : Calories 238 calories, Carbohydrate 40.2 g, Cholesterol 4 mg, Fat 8.9 g, Fiber 6.6 g, Protein 5.3 g, SaturatedFat 7.2 g, Sodium 796.9 mg, Sugar 8.1 g

THAI BUTTERNUT SQUASH SOUP

Thai Butternut Squash Soup image

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

Ingredients

1 large butternut squash, peeled and cubed
1 onion, chopped
2 garlic cloves, chopped
1 -2 tablespoon fresh ginger, chopped
2 carrots, peeled and cubed
1 mango (optional)
2 tablespoons oil
4 cups vegetable stock
1 (13 ounce) can coconut milk
2 teaspoons curry powder
2 stalks lemongrass, cut into large chunks
1 chili pepper, chopped
salt
sugar

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.

THAI STYLE BUTTERNUT SQUASH SOUP

Thai Style Butternut Squash Soup image

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

Ingredients

1 butternut squash, peeled, deseeded and cut into chunks
1 red onion, chopped
1 teaspoon curry powder
1 (13 1/2 ounce) can coconut milk
1 pint vegetable stock
1 tablespoon olive oil
salt and pepper

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.

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In a large saucepan heat the coconut oil on a medium heat, then gently saute the diced onion and garlic for 1-2 minutes until translucent.
Add the curry paste, ground ginger, ground coriander and salt, stir until everything is combined. Cook for 2-3 minutes until the spices are fragrant.
Add the diced butternut squash and carrot and cook for 1-2 minutes stirring until the vegetables are coated in the spices.
Add the stock and place a lid on the saucepan, bring to the boil, then reduce and let simmer at a mediaum heat for about 20 minutes until the butternut squash and carrot is soft.

Thai Butternut Squash Soup With Coconut Milk Creamy Spicy Recipes

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.

THAI BUTTERNUT SQUASH SOUP WITH COCONUT MILK (CREAMY, SPICY)

ROASTED BUTTERNUT SQUASH SOUP WITH COCONUT MILK

A creamy butternut squash soup with the warm flavors of curry and ginger, and creaminess from coconut milk. A great way to warm up in the fall and winter months!

THAI BUTTERNUT SQUASH SOUP

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.

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