Description
Warm comfort meets bold Thai spices in this spicy thai butternut squash soup, creating a harmonious blend of creamy and zesty flavors. Smooth pumpkin richness mingles with chili heat, inviting you to savor each spoonful of exotic culinary adventure.
Ingredients
Scale
Primary Vegetables:
- 1 medium butternut squash, halved and seeded
Liquid Ingredients:
- 1 (14 ounces/400 milliliters) can full-fat coconut milk
- 3 cups vegetable broth
- 1 tablespoon lime juice
Spices and Seasonings:
- 2 tablespoons Thai red curry paste
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon fish sauce (optional, omit for vegan)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil or coconut oil
Garnish:
- Fresh cilantro, chopped
- Crushed peanuts or cashews
- Extra lime wedges
- Red pepper flakes (for extra heat)
Instructions
- Prepare the oven for high-heat roasting at 400°F (200°C), creating an ideal environment for transforming butternut squash into a caramelized flavor base.
- Drizzle olive oil generously across the exposed flesh of the halved squash, ensuring each surface receives a glistening coating that will enhance browning and depth of flavor.
- Position the squash cut-side down on a sturdy baking sheet, allowing direct contact with the hot surface to develop rich, concentrated caramelization and intensify the natural sweetness.
- Roast the squash for approximately 35 minutes, monitoring the transformation as the edges turn golden brown and the interior becomes supremely tender, indicating readiness for the next preparation stage.
- Remove the baking sheet from the oven and allow the roasted squash to cool slightly, making it safe and comfortable to handle during the scooping and pureeing process.
- Scoop the soft, roasted squash flesh from its tough exterior, discarding the skin and preparing the golden-hued pulp for blending into a velvety soup foundation.
Notes
- Opt for small to medium butternut squash for more consistent roasting and easier handling.
- Scoop out seeds before roasting to create a smoother, more uniform soup texture.
- Adjust spice levels by gradually adding Thai chili or reducing red curry paste for sensitive palates.
- Use coconut milk alternatives like almond or oat milk for dairy-free or vegan dietary needs.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Roasting
- Cuisine: Thai
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 4 g
- Cholesterol: 0 mg