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- Butternut squash and its preparation You need one medium butternut squash. Peel it and cut it into 1-inch cubes. This squash gives the soup a sweet and creamy base. - Coconut milk and its benefits Use one can (400ml) of creamy coconut milk. It adds a rich, smooth texture and a hint of sweetness. Coconut milk is also dairy-free, making it great for many diets. - The role of red curry paste Two tablespoons of red curry paste bring the heat and flavor. It contains spices like ginger and lemongrass, adding depth to the soup. - Aromatics: onion, garlic, and ginger A medium onion, three garlic cloves, and one inch of fresh ginger are key. They create a fragrant base that enhances the dish's overall taste. - Stock: using vegetable broth Four cups of vegetable broth provide a savory backdrop. It complements the flavors of the squash and coconut milk well. - Seasoning and garnish Use sea salt and freshly ground black pepper to taste. A sprinkle of fresh cilantro on top adds color and freshness, making the soup even more inviting. {{ingredient_image_2}} 1. Heat 1 tablespoon of extra virgin olive oil in a large pot over medium heat. 2. Add the finely diced onion and cook for about 5 minutes. Stir until it turns soft and clear. 3. Next, add 3 minced garlic cloves and 1-inch grated ginger. Cook for another 1-2 minutes. This adds rich aroma to your soup. 4. Now, add 1 medium butternut squash, cut into 1-inch cubes. Spoon in 2 tablespoons of red curry paste. Mix well so the squash is coated. Cook for 2-3 minutes to blend the flavors. 1. Pour in 4 cups of vegetable broth. Stir to combine and bring it to a boil. 2. Once boiling, reduce the heat to low. Let the soup simmer for 15-20 minutes. This makes the squash tender enough to fork easily. 3. Remove the pot from the heat. Use an immersion blender to blend the soup until creamy. If using a stand blender, do this in batches. 4. Return the blended soup to the pot. Stir in 1 can of coconut milk and juice from half a lime. Heat gently without boiling. Taste and adjust with salt and black pepper. 1. Serve the soup warm in bowls. For a pop of color, top it with fresh chopped cilantro. 2. You can pair this soup with crusty bread or a light salad. This makes a complete, satisfying meal. Cooking butternut squash can be tricky. If you overcook it, the squash turns mushy. Under-cooking means it stays hard. Aim for tender pieces you can pierce with a fork. Another mistake is not adjusting seasoning. Always taste your soup before serving. Add salt and pepper as needed. A little lime juice can enhance the flavors, too. For a creamy texture, blending is key. If you use a stand blender, blend in batches. Be careful to avoid splashes. An immersion blender works best for smooth soup. If you can't find butternut squash, use acorn or kabocha squash. They have similar textures and flavors. For a dairy-free option, coconut milk works great. It adds creaminess without dairy. You can also skip the red curry paste if you want mild flavors. Adjust the spice level by adding more or less curry paste. Start with a small amount and taste as you go. To store soup long-term, freeze it in airtight containers. Leave space for expansion when it freezes. It can last up to three months in the freezer. When reheating, do it slowly on low heat. Stir often to prevent burning. If it thickens too much, add a splash of vegetable broth or water. This keeps the flavors intact. Pro Tips Choose the Right Squash: For the best flavor and texture, select a butternut squash that feels heavy for its size and has a smooth, unblemished skin. Adjust Spice Level: If you prefer a milder soup, start with less red curry paste and gradually add more to taste. This way, you can control the heat level. Make it Creamier: For an even richer soup, consider adding an extra half can of coconut milk or blending in a small amount of cashews for extra creaminess. Garnish with Freshness: A squeeze of lime juice right before serving brightens the flavors, and a sprinkle of cilantro adds a lovely freshness to the presentation. {{image_4}} You can easily make this soup more filling by adding proteins. For vegetarian options, try chickpeas or lentils. These add a nice texture and boost nutrition. You can also add tofu for a protein-packed dish. If you prefer meat, cooked chicken or shrimp work well. Just add them to the soup during the last few minutes of cooking. This way, they heat through without getting tough. Boost the nutrition of your soup with extra veggies. Carrots, sweet potatoes, or spinach are great choices. They add color and flavor. If you want to use seasonal vegetables, consider adding zucchini or kale. These add unique tastes and are easy to find throughout the year. Feel free to get creative with whatever looks fresh at the market! Spice can transform your soup. If you like it hotter, add more red curry paste or some chili flakes. For a milder flavor, reduce the curry paste. Fresh herbs can also make a big difference. Adding cilantro or basil just before serving adds a fresh taste. You can also try a squeeze of lemon or lime for extra brightness. Each of these enhancements helps create a unique flavor profile! Coconut Curry Butternut Soup is not just tasty; it’s good for you too. One serving has about 200 calories. It packs in healthy fats, fiber, and vitamins. - Calories: 200 per serving - Protein: 3 grams - Fat: 12 grams - Carbohydrates: 24 grams - Fiber: 4 grams The main ingredients offer great health benefits. Butternut squash is high in vitamins A and C. Coconut milk adds healthy fat and is good for your skin. Red curry paste gives flavor and boosts your metabolism. This soup fits many diets. It is vegan, gluten-free, and can suit keto diets too. - Vegan: Made without animal products. - Gluten-Free: Safe for those with gluten intolerance. - Keto-Friendly: Keep carbs low by enjoying smaller portions. Coconut and butternut squash are nutrient-rich. They contain antioxidants that fight disease. These ingredients also help keep you full longer. Enjoy this creamy soup while knowing it supports your health! You can easily make this soup vegan. First, ensure you use vegetable broth instead of chicken broth. The coconut milk is already vegan, so no changes are needed there. All the ingredients, such as the butternut squash, onion, garlic, ginger, and red curry paste, are plant-based. This makes it a delicious option for vegan diets. Yes, you can prepare this soup ahead of time. Cook the soup as directed and let it cool. Store it in an airtight container in the fridge for up to three days. When you are ready to enjoy it, just reheat it on the stove. Stir well to make sure it heats evenly. Coconut Curry Butternut Soup pairs well with many sides. You might enjoy it with crusty bread for dipping. A simple green salad can also balance the flavors nicely. For a heartier meal, serve it with some rice or quinoa to soak up the rich soup. To adjust the spiciness, you have a few options. If you want it milder, use less red curry paste. You can start with one tablespoon and taste before adding more. For extra heat, add more curry paste or a pinch of cayenne pepper. Always taste before making changes! Yes, you can use frozen butternut squash in this recipe. Frozen squash is already cut and saves prep time. Just add it directly to the pot without thawing. Keep in mind that you may need to adjust cooking times slightly. Check that it becomes fork-tender before blending. This recipe for Coconut Curry Butternut Soup covers everything you need to know. You learned about the key ingredients and their roles. The step-by-step instructions guide you through cooking and serving. I shared tips to avoid common mistakes and offered nutritious variations. Remember, this soup is versatile for diets like vegan or gluten-free. Experiment with flavors and enjoy this healthy dish any time. Your kitchen can be full of warmth and great taste with this comfort meal. Dive in and delight your senses!

Coconut Curry Butternut Soup

A creamy and flavorful soup made with butternut squash and coconut milk, infused with red curry paste.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 medium butternut squash, peeled and cut into 1-inch cubes
  • 1 can creamy coconut milk (400ml)
  • 2 tablespoons red curry paste
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, finely grated
  • 4 cups vegetable broth
  • 1 tablespoon extra virgin olive oil
  • 0.5 lime juice (about 1 tablespoon)
  • to taste sea salt
  • to taste freshly ground black pepper
  • for garnish fresh cilantro, chopped (optional)

Instructions
 

  • In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the finely diced onion and sauté until it turns translucent and tender, about 5 minutes.
  • Incorporate the minced garlic and freshly grated ginger into the pot, letting them sauté for another 1-2 minutes until they release their aromatic scents.
  • Add the cubed butternut squash to the pot. Then, spoon in the red curry paste, stirring everything together until the squash is well coated. Cook for an additional 2-3 minutes, which allows the flavors to meld beautifully.
  • Pour in the vegetable broth, stirring to combine. Increase the heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to low and let the soup simmer gently for 15-20 minutes, or until the butternut squash is fork-tender.
  • Once the squash is tender, remove the pot from the heat. Using an immersion blender, carefully blend the soup until it reaches a smooth and creamy consistency. If you don’t have an immersion blender, you can carefully transfer the soup in batches to a stand blender, blending until smooth.
  • Return the blended soup to the pot and stir in the luscious coconut milk and lime juice. Heat it gently over low heat, making sure not to boil. Taste and adjust the seasoning with salt and freshly cracked black pepper.
  • Serve the soup warm in bowls, garnished with a sprinkle of fresh chopped cilantro for a burst of color and flavor if desired.

Notes

Garnish with fresh cilantro for added flavor.
Keyword butternut squash, coconut, curry, soup