• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sweet Beginnings Blog

  • Home
  • About
  • Recipe Index
    • Appetizers/Dips
    • Beef
    • Beverages
    • Bready Things
    • Breakfast/Brunch
    • Fish & Other Seafood
      • Cod
      • Mahi Mahi
      • Salmon
      • Scallops
      • Shrimp
      • Tilapia
      • Tuna
    • Game Meat
      • Lamb
      • Venison
    • Pasta
    • Pizza
    • Pork
    • Poultry
      • Chicken
      • Turkey
    • Salad
    • Sammiches, Burgers, Wraps, etc.
    • Side Dishes
    • Soups, Stews, and Chili
    • Tacos, Taquitos, Tostadas, & Burritos
    • Vegetarian/Meatless
  • Sweet Treats
    • Brownies, Bars, & Fudge
      • Bars
      • Brownies
      • Fudge
    • Cake
    • Candy
    • Cheesecake
    • Cookies
    • Crisp
    • Cupcakes & Muffins
      • Cupcakes
      • Muffins
    • Dessert Pops
    • Donuts
    • Fruit Salad
    • Ice Cream
    • Pastries
    • Pie
    • Popcorn
    • Snack Mix
    • Sweet Bread
    • Tarts
    • Truffles
  • Privacy Policy

Thai Coconut Curry Butternut Squash Soup

January 5, 2017 by Jaida Leave a Comment

Hello friends, and Happy New Year!!

Thai Coconut Curry Butternut Squash Soup

If you missed my post a couple of weeks ago, welcome to the new site! It’s been about 6 months since my last  post, but life is finally starting to settle down and we are getting into a more consistent routine in the evenings, so I am actually able to cook dinner and take pictures of it, versus cooking and trying to shovel it down before the baby a) wakes up from a nap, or b) gets tired of sitting contently in her bouncy seat. Well, at least I have been able to a couple of times so far this week. Anyone with kids or who’s been around kids, knows they are ever-changing in their habits and moods, amiright?

But alas, I have been able to slowly get back to some of my old ways. Which means taking pictures and blogging. I won’t lie, it’s going to take some time to get things how I want them. But,  you gotta start somewhere, right?? So, here I am. Back from the pregnant and maternity abyss with a recipe that’s perfect for the impending winter weather. In case you’ve forgotten, I live in Texas. You know, where the weather is off it’s rocker and can’t make up it’s mind. It is supposed to get up around 70 degrees today, and will be down in the 20s-40s over the next few days. But for (most of) the rest of the country, where winter actually shows up in December and sticks around for awhile, this soup is for you!

When I first told J about the recipe, he said it sounded weird. Which he says periodically when I mention recipes to him. And I always tell him to trust me, and he always winds up liking whatever it is he thought sounded weird. This was no different. Butternut squash, coconut milk, and red curry paste come together to make one amazing, delicious soup. The only thing I will change in the future will be to add some shredded chicken to it. Because, protein. Plus, you can’t really go wrong with Thai-flavored-anything + chicken.

Don’t take my word for it, though. Try it out yourself! And, thanks for sticking with me during my absence! I promise to keep the recipes coming, now!
Thai Coconut Curry Butternut Squash Soup

Thai Coconut Curry Butternut Squash Soup

Ingredients

1 Tbsp olive oil
2 cloves garlic, minced
1 small yellow onion, diced
½ tsp ground ginger
1½ Tbsp Thai red curry paste
2 cups chicken or vegetable broth
4 cups butternut squash, peeled, seeded, and cut into 1″ cubes
1 (15-oz) can coconut milk
Juice of ½ lime
½ tsp Sriracha, optional
½ tsp salt
¼ tsp freshly ground pepper
⅓ cup cilantro, chopped, to garnish
⅓ cup unsalted, dry-roasted peanuts, chopped, to garnish

Preparation

Heat the oil in a large soup pot or dutch oven, over medium heat. Add the garlic and onion, and saute until soft and fragrant, about 3 minutes. Add the ginger and curry paste and stir to combine. Cook for 3 more minutes, stirring often.

Add the butternut squash and the broth, stirring to combine. Bring to a boil, then reduce to a simmer and cover. Cook for about 20 minutes, or until butternut squash is tender. Remove from heat and allow to cool for a few minutes.

Pour the soup into a blender, in batches if necessary, and blend until smooth. Pour the blended soup back into the soup pot over medium heat and warm through, stirring occasionally.

Remove from heat and stir in the coconut milk, lime juice, salt, pepper, and Sriracha (if using). Mix well. Serve with with chopped cilantro and chopped peanuts, if desired.

Source: Host the Toast

Thai Coconut Curry Butternut Squash Soup

Filed Under: Main Dish, Soup, Vegetarian Tagged With: Butternut Squash, Coconut, Curry, Soup, Thai

Previous Post: « And then there were three…
Next Post: Sweet ‘n’ Spicy Asian BBQ Salmon »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome!

As a busy wife and mom who also works a full time job, I try to have dinner done in 30 minutes or less so I can spend more of my evenings with my hubby and baby girl, so what you will find here are recipes that are mostly-healthy, quick and easy. Of course I have desserts, less healthy and more time-intensive meals as well (everything in moderation!), but all-in-all, you can count on weeknight friendly options, all made with love and dished up with a side of life, love, and family! Read More…

Let’s Be Social!

Search this website

Never miss a post from Sweet Beginnings

Categories

Archives

Top Posts & Pages

Venison Sausage Tortellini Skillet
Bloody Mary Wings
Smoked Gouda & Cheddar Mac N Cheese
Blackberry Lemon Sweet Rolls

Footer

© 2023 Sweet Beginnings · Tasteful Theme by Restored 316