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Thai Coconut Curry with Butternut Squash and Carrot Soup

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Thai Coconut Curry with Butternut Squash and Carrot Soup

Roberta Reynolds
This soup has a lot going on - the rich and complex flavors of curry, ginger, and garlic all combined with the earthy flavors of butternut squash and carrots that have been simmered in the broth. Not done yet! Smooth and creamy coconut milk is added (yes, the full-fat version). As my husband Dick’s, Uncle Clyde used to say, “That’s just luscious”. Couldn’t have said it better myself.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 6 -8 servings

Ingredients
  

  • 1 tablespoon canola oil
  • 1 cup diced white or yellow onion
  • 2-3 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • 2 1/2 tablespoons red curry paste start with 1 tablespoon if you are the least bit squeamish about spicy elements – speaking from experience here
  • 2 quarts vegetable broth canned or homemade
  • 4 cups butternut squash peeled and diced into ½ inch cubes
  • 3 cups carrots sliced into ½ inch rounds
  • 2 15 ounce cans, coconut milk, plus extra for drizzling on soup prior to serving (optional)
  • Salt and pepper to taste
  • Juice and zest of one or two limes plus an extra lime for garnish and a fresh splash of citrus right before serving (optional)

Instructions
 

  • In a large Dutch Oven or soup pot, sauté the onion in canola oil. When onion is softened, stir in the garlic, ginger, and curry paste. Sauté for an additional couple of minutes.
  • Add the butternut squash and carrots, and then pour in the vegetable broth.
  • Simmer until squash and carrots are tender, about 20 minutes.
  • Allow this mixture to cool for a few minutes, then blend until smooth by using an immersion blender or by blending in small batches in a blender. Be careful!! Hot soup can splash up and that is not a pleasant experience. Be sure you start the blender on a low speed and work your way up to the puree level.
  • Once the soup is smooth and creamy, return to pot and stir in the coconut milk. Heat through, and then add salt and pepper. Stir in lime zest and juice.
  • Right before serving, add additional fresh lime juice to brighten the flavor, and I love a nice big drizzle of coconut milk on top.

This is the soup I envision eating while snowed in somewhere. I can see it all now: snow falling, fire crackling, and nowhere to go but to the soup pot. This creation is rich, creamy, and has just enough heat to get your attention. It’s loaded with coconut milk, fresh ginger, and the essence of lime, and may soon be your best soup-related friend. And that’s not all: once your ingredients are prepped, you can make it in about 30 minutes.

We’ll start at the beginning. Grab an onion and saute until softened, then stir in garlic, fresh ginger, and Thai red curry paste. This last element is where things can get a little dicey. Red curry paste is pretty in-your-face spicy, but oh so good. If you haven’t met up with this creature yet, I would suggest you go easy and taste along the way. You can always add more later, and you can also tame the wild beast with additional broth or coconut milk if you find you have ventured overboard. I wish you could smell this photo, but let’s just say you’ll be in a big hurry to finish the soup so you can taste it after a whiff or two.

Into the pot next go chunks of carrot and butternut squash. Carrots are pretty self-explanatory, but butternut squash can be a little challenging to wrestle. Of course, you can always buy pre-cut butternut squash, but if you are feeling adventurous, you might try this way: Cut off the top and rump off of the squash (about 1/4 to 1/2 inch). That way you can set him down on solid footing. Next, set him on his rump, and with a sharp chef’s knife, cut down the center from top to bottom. There…now you have two manageable halves. Using a vegetable peeler (I think the ‘Y’ shaped peeler works best, but use your own judgement), peel all the outer skin off.

Then all that’s left is removing the seeds (ice cream scoops or sharp spoons are made for this job), then slice width-wise into 1/2 inch slices, and make cubes out of those. Viola. Aren’t you something? Pour in your vegetable broth and cook over medium heat until softened. This next part involves either an immersion blender, which is my choice in the matter, or a regular blender. If using a regular blender, I beg you to be careful! I do not wish to have any readers with 3rd degree burns. Let the soup cool a little, then blend in small batches. You will also be wise to start the blender on a very low speed and work your way up...

If you do not, a very undesirable and extremely hot and messy eruption is likely. Once all is blended, your soup base will be silky smooth and creamy. Next, all that’s left is to stir in the coconut milk, add the lime zest and juice, and start tasting to make sure it’s to your liking.

I say we eat. Enjoy ‘as is’ right out of the pot…. Or have some fun and play around with a generous coconut milk garnish. It’s fun!! Happy soup day everyone!! Hope you enjoy this one. xoxoxo

Hello. I’m Roberta Reynolds.

I’m so glad you dropped in! Welcome to Bird’s Nest Bakery and Café, a collection of ‘made from scratch’, seasonal recipes developed in my home kitchen. I’ve been obsessed with creating the easiest and most delicious recipes possible since I could reach the top of a stove.

I hope you’ll find this site a welcome and relaxing place where you can come for inspiration and ideas. Take a look, have fun, and feel free to modify these recipes to suit your particular palate. It would make me so happy if you would share these recipes with friends and family. After all, cooking and baking are meant to be shared with those we care about. That’s what’s so much fun about it!