How is everyone doing?
Soup season is here! Today I’m sharing one of my favorite soup recipes, Thai Butternut Squash Soup. When I was younger I claimed to not “like” soup except for my Nanny’s hamburger soup which now doesn’t sound as appealing hah. I’m happy I grew out of that phase because now I LOVE soup.
This soup is creamy, comforting, and has nice spice thanks to the addition of these ingredients.
Coconut milk, red curry paste, and thai sweet chili sauce.
The hardest part of this soup is cutting the butternut squash. If you buy it pre cut then you just saved yourself a step! Start in a large soup pot by cooking the ginger and curry paste.
Once that cooks for a few minutes I add in the butternut squash, carrots, salt, and pepper.
Cook just for a few minutes and then add the liquid. Coconut milk, fish sauce, and chicken stock.
Bring the mixture to a boil and then cover and simmer for about 20 minutes until the squash and carrots are very soft.
Once the vegetables are very soft turn off the heat and use an immersion blender to puree the soup. If you don’t own an immersion blender, carefully transfer the soup into a blender to blend.
Pour the soup back in the pot and add in the thai sweet chili sauce. Season to taste with salt and pepper. And voila! This soup is so creamy and flavorful! Fall in a bowl!
Thai Butternut Squash Soup
- 2 tbsp olive oil (or coconut oil)
- 1 tbsp minced fresh ginger
- 1-2 tbsp red curry paste*
- 1 small butternut squash (should yield about 2 pounds), peeled and roughly chopped
- 3 carrots, peeled and roughly chopped
- 2 15oz cans full fat coconut milk
- 1.5 cups chicken stock*
- 2 tbsp fish sauce
- 2 tbsp sweet chili sauce*
- Salt and pepper
- In a large soup pot, heat up the oil to medium heat.
- Add the ginger and stir for a couple minutes. Add the curry paste and stir for 1 more minute.
- Add in the carrots and squash and cook for about 3 minutes. Add a big pinch of salt and pepper.
- Add in the coconut milk, chicken stock, and fish sauce. Bring to a boil and then turn down to a simmer and cover. Cook for about 20 minutes, until the squash and carrots are very soft. Turn off the heat and use an immersion blender to blend the soup to a smooth consistency. If you don’t have an immersion blender, simply transfer the soup into a blender in batches, careful not to burn yourself!
- Once the soup is smooth, add about 1 tbsp of salt and a pinch of black pepper. Add the sweet chili sauce and stir to combine. Season to taste and serve warm.
- Add as much or as little curry paste as you want. If you don’t want a distinguished “curry” flavor add only 1 tbsp.
- If the soup is too thick of a consistency for you feel free to add some water or chicken stock to thin it out a bit.
- The sweet chili sauce adds a lovely subtle sweetness and spice. If you don’t have sweet chili sauce substitute 1 tbsp of sugar and 1 tsp of crushed red pepper flakes.
- To make this vegetarian simply use vegetable stock or even just water.
I like to top mine with some chili crisp for some added heat, but it’s just a delicious without it. This soup tastes even better the following day so it’s a great thing to make in advance and have on hand throughout the week for a quick lunch or dinner.
I hope you give this a try! I have a fall baked good coming your way on Monday, along with the debut of my fall line of chef chelc care packages!
Happy weekend everyone!