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Appetizer for 8

Thai Butternut Squash Soup

Butternut squash, carrots, curry paste, and coconut milk simmer until tender, then blend into a smooth, savory soup.

$2.03per serving $$
50 minstart to table
8servings

ThaiDairy-freeBudgetAppetizersLunchesSnacksCold-weather comfortFallWinter

Ingredients

  • 2 tbsp vegetable oil
  • 2 yellow onions
  • 3 cloves garlic
  • 2 1/2 lb pre-cut butternut squash butternut squash
  • 3 large carrots
  • 6 cups chicken broth
  • 1 1/2 tbsp fish sauce
  • 3 tbsp sugar
  • 2 1/2 tbsp thai red curry paste
  • 1 cans (14 oz) unsweetened coconut milk
  • 1/2 lime (optional)
  • 1/4 tsp salt
  • sriracha sauce (optional)
  • 4 scallions
  • 3/4 cup salted peanuts
  • 1/3 cup chopped fresh cilantro

Steps

  1. Heat the oil in a large pot over medium heat, then cook the onions for 5 minutes.
  2. Add the garlic, ginger, and curry paste, and cook for 1 minute.
  3. Stir in the squash, carrots, broth, fish sauce, and sugar, then bring to a boil.
  4. Cover and simmer for 25 minutes, until the vegetables are tender.
  5. Blend the soup in batches until smooth, then return it to the pot and stir in the coconut milk.
  6. Warm the soup for 3 minutes, season with salt, and top with lime, sriracha, scallions, peanuts, and cilantro.

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