Thai Curried butternut squash soup

Thai curried butternut squash soup

Fall is here…you feel the nip in the air and the leaves have started to fall and form the red and gold carpet .

When I look outside it reminds me of a Faiz poem

This is the way that autumn came to the trees:

it stripped them down to the skin,

left their ebony bodies naked.

It shook out their hearts, the yellow leaves,

scattered them over the ground.

Anyone could trample them out of shape

undisturbed by a single moan of protest…..

…..Faiz translated ( When Autumn Came)

The most beautiful time of the year and perfect for this soup.

Thai Curried butternut squash soup

This soup is warm and creamy spiced with Thai curry paste and sweetened with coconut milk. Use a good full cream coconut milk and it cuts the spicy Thai curry paste beautifully.

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The squash was roasted with a bit of salt, pepper, cumin and avocado oil. I tend to leave the seeds in when I roast so they just get combined in the soup.

I used a store bought curry paste – if you make you own, it would be even better.

The fresh ginger and turmeric was a great find at the farmers market so I had to use them in this soup.

Food for the soul

https://foodforthesoul00.wordpress.com/2016/10/14/thai-curried-butternut-squash-soup/

Thai Curried butternut squash soup

I am super excited to be cohosting again and taking this dish to Angie’s Fiesta Friday. Joining me this week is the fabulous Julianna, if you have not seen her blog, you are missing out!

If you don’t know it already Fiesta Friday is where to party every Friday. I joined it when I started blogging a couple of years back and it has been such a great support and platform to grow. Bring your dishes here and Link up your posts at Angie’s Fiesta and to both the co-hosts!

Do read the guidelines posted here….but the rules are just have fun and enjoy visiting all the fabulous bloggers.

Thai Curried butternut squash soup

Thai Curried squash soup

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 2 tablespoons coconut oil
  • 1 tablespoon Avocado oil
  • 1 medium sized butternut squash
  • 1 medium yellow onion, chopped
  • 1 green chili ( optional)
  • 4-5 garlic clove crushed
  • 1 small piece of ginger root- finely chopped
  • 1 small piece of turmeric root- finely chopped
  • 1 1/2 tbsp red Thai curry paste
  • 1 teaspoon ground cumin
  • 1 tablespoon fresh lime juice
  • 2 cups  vegetable broth
  • 1 can of organic coconut milk
  • A handful of Thai basil leaves
  • Handful fresh cilantro leaves, chopped
  • Pumpkin seeds for garnish
  • Salt/pepper to taste

Putting it together

  • Cut the squash in half, remove the seeds ( if you want) and smother with salt, pepper, cumin powder and avocado oil. Roast in 375 degree for 45 minutes. When done, remove the skin and cube.
  • In a heavy bottomed pan, add the coconut oil and saute chopped onions and garlic.
  • Add the ginger, turmeric, red curry paste, green chili (if using) and give it about 2 minutes on medium heat
  • Add the cubed squash and salt/pepper to taste.  Let it cook until combined and add the basil leaves
  • Transfer this to a blender and add the broth and coconut milk( reserving a couple of teaspoons for garnish)
  • Stir the lime juice into the blended soup.
  • Serve the soup in bowls garnishing with fresh Cilantro, pumpkin seeds and swirls of reserved coconut milk

Thai Curried butternut squash soup

I will also be sharing this on Saucy Saturdays.

32 thoughts on “Thai curried butternut squash soup”

  1. Beautiful Zeba. You and I had Thai on our plates this week. Love all the bold flavors that are featured in your soup. Of course nothing quite like coconut milk to bring it all together. Lovely!

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  2. I have a couple of butternut squashes I was needing to use, so this recipe is very timely for me. I like the idea of roasting the squash with the seeds and then using them in the soup – so sensible. Thanks for co-hosting and I wish you a good weekend.

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  3. Hi Zeba! This is a beautiful recipe and I have bookmarked it! I have been eating so much butternut squash lately and can’t wait to make your soup too! Butternut is so perfect for this season. So happy to be co-hosting with you this week… good party, huh? 🙂

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  4. We have torrential rain here at the moment (par for the course at this time of year in Rijeka!), I have a large butternut squash, a cupboardful of spices, and loads of fresh ginger… guess what I’m going to be making for lunch today? 🙂

    What a fab recipe – I love your bowls too, they’re beautiful!

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    1. Drat! I didn’t finish my comment! Anyway, what was I saying…oh yah, every year I buy loads of pumpkins/squash but never really did anything with them! I like looking at them, though 🙂 This recipe should give me inspiration to actually cook with them! Thank you for cohosting this week…uhm, last week? I’m not doing well with commenting tonight!

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  5. I make a butternut squash soup but a completely different version. It’s fun to see other recipes and I always say “yes” to Thai. I’ve had trouble with comments not going through so this is a late “thank you” for co-hosting 🙂

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