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This Thai Butternut Coconut Curry Soup is silky smooth, creamy, loaded with flavor and light and healthy at the same time!
Looking for something light, healthy and delicious to get you through the heavy, often unhealthy, calorie-laden holiday food season? This soup is a wonderful solution! It's silky smooth, creamy, loaded with flavor thanks to a nutritious cast of characters you're gonna love!
And, if you shy away from butternut squash because it's a pain in the neck to cut and peel, I've got a tiny little secret for you that makes the whole process so much easier. If you're used to buying the expensive pre-cut, pre-peeled squash, you're going to save a bunch of money with this trick.
This yummy soup is what I call one of The Cafe's Little Black Dress Recipes; you know, the proverbial little black dress that's the staple of any wardrobe. Dress it up, down, any which way!
What I mean is you can serve it plain in a lunch thermos -super delicious! Serve it with a scoop of rice and a few toasted squash seeds -the perfect light lunch! Dress it up in lovely china bowls with a dollop of creme fraiche and a drizzle of basil or curry oil- a dazzling first course for a fancy dinner party. I served it for a delicious meal-in-a-bowl topped with jasmine rice, sautéed lemon-pepper shrimp and a shower of tiny, diced red bell peppers and cilantro leaves.
Are you getting the picture? This, for sure, is a recipe you need in your culinary wardrobe!
- 1 large butternut squash
- 1 tablespoon extra virgin olive oil
- 2 tablespoons extra virgin olive oil
- 2 medium-large onions
- 2 stalks celery
- 4 cloves garlic
- 1 inch piece fresh ginger coarsely chopped
- 1 teaspoon crushed coriander seed
- 1 tablespoon mild curry powder (I really like Madras curry)
- 2 quarts low sodium chicken broth
- 1 tablespoon brown sugar
- 1 large sweet potato peeled and chopped in 2-inch pieces
- 1 large butternut squash roasted as directed
- 1 teaspoon Sriracha chili sauce available in the Asian section of most larger markets
- 2 teaspoons sea salt
- freshly ground black pepper
- 20 ounces coconut milk about 1½ cans
- additional chicken broth as needed for thinning
- Suggested toppings:
- cooked jasmine rice
- cilantro leaves or other fresh herbs
- creme fraiche
- greek yogurt
- basil oil
- curry oil
- sautéed shrimp
- toasted butternut squash seeds wash and dry seeds from squash. Place in a small pan with a teaspoon of olive oil and a generous pinch of sea salt. Roast until beginning to brown, about 5-7 minutes.
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Pre-heat oven to 400˚F. Line a sheet pan with foil and rub with one tablespoon olive oil.
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Cut squash in half, lengthwise*, and scoop out seeds and flesh. (Save seeds if you want to roast them and use as a garnish.) Place squash halves cut side down on prepared sheet pan. Roast in oven for 25-30 minutes or until it feels super tender with a fork. Remove from oven and let sit on pan until cool enough to handle.
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Add 2 tablespoons of extra virgin olive oil to a large soup or stock pot. Heat on medium-high until hot. Add onions and celery and sauté until translucent. Add garlic, ginger, coriander and curry powder and cook for two minutes. Add broth and next 6 ingredients. Bring to a boil and then reduce to a simmer. Cook for 45 minutes or until all veggies are very tender.
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Add coconut milk and cook for another two minutes.
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Puree with a stick blender, food processor or regular blender until smooth and silky. If using a food processor or regular blender allow soup to cool a bit before blending and blend in batches. Taste and season as needed with sea salt and freshly ground pepper. If soup is too thick add a bit more chicken broth. Serve hot with toppings as desired.
Notes: * ~ To make cutting and peeling a butternut squash easier place in microwave and cook on high for 1-2 minutes, depending on size. It won't cook the squash, just soften it slightly, making it much easier to cut!
PRINTABLE RECIPE
Claire Van Allen says
Made this soup again, had all ingredients on hand except sweet potato so used regular potato and still excellent.
Chris Scheuer says
Thanks so much, Claire!
Sharon says
This soup's ingredient list nearly put me off until I realized I had everything on hand. Cooking and peeling the butternut squash was a snap and the soup is both beautiful and delicious. There's a lot of soup in the pot, and the family has asked me to add chicken for the mext night we have it. I'm sure that will be good (sort of like chicken curry) and we will add some Naan or similar bread on the side. I always feel confident that your recipes will be both flavorful and pretty! Thank you for sharing them!
Chris Scheuer says
Thanks for sharing your results, Sharon!
Claire Van Allen says
Just made this soup today, great flavours
Chris Scheuer says
Thanks, Claire!
Chris Scheuer says
Thanks, Claire! So happy you enjoyed it!
Chris Scheuer says
That peeler looks awesome. I definitely need one of those! Thanks for sharing this great find! 🙂
Anonymous says
This soup was soooo good. I normally do not like celerly but you could not taste it in this soup. I only used a can of coconut milk to try to cut the fat, and it was delicious! Will frequently make this soup next winter!
Amelia says
Hi Chris, your comfort soup look so delicious. Lovely color too, look very appetizing. Love your blue plate. 🙂
Have a great week ahead.
Magic of Spice says
This soup is absolutely wonderful! I don't think I would ever get tired of it...gorgeous flavors!
France@beyondthepeel says
What a truly gorgeous soup. I love how versatile it is. Your description of all the lovely ways to serve it is fabulous.
Lemons and Anchovies says
I love the flavors going on in this soup. 🙂
Sandra Lee says
This cast of characters have delivered an Oscar worthy performance.
Erin @ Dinners, Dishes, and Desserts says
Such a pretty color. I love the flavors, Thai is one of our favorites!
Cake Duchess says
As the temps are dropping here in Florida, I'm always looking for new soup inspiration. This looks fantastic!:)
Beth says
Your soup looks lovely, and thanks for the hint about peeling and cutting squash. That sounds much easier!
Jessica @ Portuguese Girl Cooks says
Butternut squash soup is one of my absolute favourites. Your version and combination of ingredients look like the perfect bowl of soup! I also love your tip for peeling the squash, I will have to give it a try!
Lisa {Authentic Suburban Gourmet } says
What a beautiful soup! Loving the flavors you put together and so perfect for this time of year. Lovely photos!!!
sophiesfoodiefiles says
I love my soup's like this! Your siuplooks truly appetizing & ooh so pretty too! 🙂
I love the new look of your tasty blog! 🙂 xxx
Paula {Salad in a Jar} says
All the spices in this soup sound quite interesting. Must try! Like the new look of your blog.
Jen Laceda | Tartine and Apron Strings says
I love a good soup - so heart-warming and comforting! And since I like Thai flavours, I think this will be part of my repertoire! This must be one of the loveliest bowls of soup I've seen lately!
www.you-made-that.com says
I love the flavors in the his soup and it sounds nice and warm for the cold weather that is ahead!
Marina@Picnic at Marina says
I am in love with this soup! I also love your presentation in the blue plate... 🙂
Roxana | Roxana's Home Baking says
the weather is getting colder outside and my family asks for soup more than once or twice a week.
You put together some great flavors in your soup, would love a big bowl.