Thai Butternut Coconut Curry Soup
Servings: 8
Calories: 345kcal
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
- Pre-heat oven to 400˚F. Line a sheet pan with foil and rub with one tablespoon olive oil.
- 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:
- 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.
- Add coconut milk and cook for another two minutes.
- 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
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
Calories: 345kcal | Carbohydrates: 35g | Protein: 8g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 0mg | Sodium: 701mg | Potassium: 1157mg | Fiber: 5g | Sugar: 7g | Vitamin A: 22290IU | Vitamin C: 43.6mg | Calcium: 134mg | Iron: 4.6mg