Autumn Gold Butternut Squash Soup With Thai Inspired Flavors Recipe

Name: Autumn Gold Butternut Squash Soup With Thai Inspired Flavors
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: Serves 1 or more
Ingredients: 1 tablespoon olive oil; 1 cup chopped carrots; 1 cup chopped celery; 1/2 cup chopped onion; 2 tablespoons Thai red curry paste; 1 tablespoon minced fresh ginger; 2 pounds peeled, seeded, and cubed butternut squash; 4 cups low sodium chicken broth; 1 (13.5 ounce) can light coconut milk; salt and freshly ground black pepper, to taste; 2-3 pappadums, for garnish per serving; 1 tablespoon toasted coconut flakes, for garnish per serving; 1 tablespoon chopped fresh cilantro, for garnish per serving; fresh lime juice, from a lime wedge, to taste

Warm up your autumn with this vibrant and flavorful butternut squash soup! Infused with aromatic Thai spices like ginger and curry paste, this creamy soup is the perfect starter or light main course. Imagine the rich, golden hue of the butternut squash, complemented by the subtle heat of ginger and the creamy coconut milk. A simple garnish of crispy pappadums, toasted coconut, and fresh cilantro adds the perfect finishing touch. Adapted from a Whole Foods Market recipe, this easy-to-follow recipe is perfect for a cozy autumn evening.

Prep Time 20 mins

Cook Time 55 mins

Calories 210.3 kcal

Protein 9g

Rating 3.8 (6 Reviews)

Autumn Gold Butternut Squash Soup With Thai Inspired Flavors

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Autumn Gold Butternut Squash Soup With Thai Inspired Flavors

1 tablespoon olive oil
1 cup chopped carrots
1 cup chopped celery
1/2 cup chopped onion
2 tablespoons Thai red curry paste
1 tablespoon minced fresh ginger
2 pounds peeled, seeded, and cubed butternut squash
4 cups low sodium chicken broth
1 (13.5 ounce) can light coconut milk
salt and freshly ground black pepper, to taste
2-3 pappadums, for garnish per serving
1 tablespoon toasted coconut flakes, for garnish per serving
1 tablespoon chopped fresh cilantro, for garnish per serving
fresh lime juice, from a lime wedge, to taste

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How to Make Autumn Gold Butternut Squash Soup With Thai Inspired Flavors

Heat 1 tablespoon olive oil in a large soup pot over medium heat.
Add 1 cup chopped carrots, 1 cup chopped celery, and 1/2 cup chopped onion. Stir in 2 tablespoons Thai red curry paste and 1 tablespoon minced fresh ginger.
Cook, stirring occasionally, until vegetables are tender and fragrant, about 3-4 minutes.
Add 2 pounds peeled, seeded, and cubed butternut squash. Stir to combine.
Pour in 4 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer until squash is very tender, about 25-30 minutes.
Stir in 1 (13.5 ounce) can light coconut milk (or regular).
Season generously with salt and freshly ground black pepper to taste.
Carefully use an immersion blender to puree the soup until smooth. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
Garnish each serving with 2-3 pappadums, 1 tablespoon toasted coconut flakes, and 1 tablespoon chopped fresh cilantro.
Add a squeeze of fresh lime juice for extra brightness (optional).
Serve warm and enjoy!