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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
Inside a British Mum's Kitchen says
I LOVE your new look!! the picutre of the soup is SO beautiful - it should be in a cooking magazine - and the flavors - ohhhhh - yum!
Mary x
lena says
now i know why you said two peas in a pod! I love your version with curry powder and coconut milk too and also a sprinkling of herbs too! i know this must be so good! Happy sunday to you , chris!
Debra Eliotseats says
I am on a real Thai kick lately. Can't seem to get enough so this recipe sounds delicious right now!
mollisia says
beautiful photos, really, I agree 🙂
and this yellow cream soup looks great! I find it perfect for this day 🙂
cquek says
You truly do take amazing photos and I think you capture the real essence of it all.
Lizzy Do says
You reeled me in with Thai...what a gorgeous, yummy soup! And your garnishing and food styling is fantastic!
Valerie says
This looks delightful! Butternut squash is one of my absolute favourite kind of soup (and I'm slightly addicted to coconut!).
Claire @ Claire K Creations says
I learned that trick last year and it has been fantastic. I use it for all kinds of pumpkin because we can't get it in a can over here.
That's a very luscious looking soup Chris!
Angie's Recipes says
I just want to dig in that bowl of comfort! YUMMY!
Kim Garceau says
I'm always a fan of a great soup like this one. Butternut squash soups are my favorite and I like your version!
The Café Sucré Farine says
Oh thanks, it should be just listed one time!
twodogsinthekitchen says
Culinary wardrobe, I love your wording. This definitely belongs there 🙂 As always the presentation is beautiful!
Jennifer @ Peanut Butter and Peppers says
I love Butternut Squash soup and I love your spin on it, that is such a wonderful idea! I picked up my jalapenos last night, tomorrow I am making your pepper jelly!!
Lab says
This looks wonderful! I noticed that 1large sweet potato appears twice in the recipe. Typo? Did you mean to write another ingredient down?
Patti says
I love curry, so this is a definite must-try.
This great little restaurant in my area (Boise, Idaho) makes a delicious coconut curry soup, with edamamme and chick peas. It's not a regular menu item, though. They offer it every couple weeks. With your recipe, I can satisfy my longing for coconut curry soup even on weeks they aren't serving it.
Thanks,
Patti
Esther@thefussfreechef says
this sounds interestinga and very nice...like a vegetarian thai curry using squash. bookmarked to try, thanks chris.
Patty says
I love this soup- the colors are stunning!
I have a butternut squash in the oven right now;-)
Laura (Tutti Dolci) says
I love the Thai flavors in this soup! Can't wait to try it!
scrambledhenfruit says
This I love. 🙂 Soup is a staple at my house in the winter, and I love the flavors in this one. I have a butternut soup cooking right now!
Sue/the view from great island says
I gasped when I saw this soup. The colors, the photos, the styling, they're all stunning. And then I got to the recipe itself and it looks fabulous, with a nice collection of spices...I love the crushed coriander seed!
Stacey Fisher and Natashka Goolsby (Natashka Ingham) says
LOVE your pictures, so very pretty. I actually made this very same soup today, and by hapenstance, used almost exactly the same recipe. It turned out very nice. It's all gone now.
Hope you stop by and see us at
http://www.peanutbutterjeaous.com
Stacey Fisher and Natashka Goolsby (Natashka Ingham) says
LOVE your pictures, so very pretty. I actually made this very same soup today, and by hapenstance, used almost exactly the same recipe. It turned out very nice. It's all gone now.
Hope you stop by and see us at
http://www.peanutbutterjeaous.com
Hovkonditorn says
Your soup is so beautiful and looks smooth and tasty! I would love to have some! Have a great weekend Chris!
Susan says
My dear, you are a magician pulling these wonderful recipes out of your hat!!
Chung-Ah | Damn Delicious says
You've incorporated all of my favorite things into a beautiful bowl of soup! I definitely have to double a batch and bring it to work!