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Thai Butternut Coconut Curry Soup

Course Soup
Cuisine Thai
Keyword Thai Butternut Coconut Curry Soup
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Calories 345 kcal
Author Chris Scheuer

Ingredients

Ingredients for roasted squash:

  • 1 large butternut squash
  • 1 tablespoon extra virgin olive oil

Ingredients for the soup:

  • 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.

Instructions

Instructions for roasting the squash

  1. Pre-heat oven to 400˚F. Line a sheet pan with foil and rub with one tablespoon olive oil.
  2. 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.

Instructions for the soup:

  1. 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.
  2. Add coconut milk and cook for another two minutes.
  3. 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.

Recipe Notes

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!

Nutrition Facts
Thai Butternut Coconut Curry Soup
Amount Per Serving
Calories 345 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 14g88%
Cholesterol 0mg0%
Sodium 701mg30%
Potassium 1157mg33%
Carbohydrates 35g12%
Fiber 5g21%
Sugar 7g8%
Protein 8g16%
Vitamin A 22290IU446%
Vitamin C 43.6mg53%
Calcium 134mg13%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.