Thai Spicy Butternut Squash Soup with Lemongrass and Coconut
Indulge in the cozy warmth of this Thai-inspired butternut squash soup, perfect for a chilly winter evening. The creamy coconut base is infused with fresh lemongrass and a touch of spice, offering a balance of flavors that is both comforting and vibrant. This dish is healthy and deeply satisfying, making it a wonderful choice for those looking to enjoy a nutritious meal with a touch of heat.
Ingredients
- 1 1/2 pounds butternut squash, peeled and cubed
- 2 tablespoons neutral oil
- 1 tablespoon red curry paste
- 1 stalk lemongrass, cut into 2-inch pieces and smashed
- 1 tablespoon fresh ginger, minced
- 3 cups vegetable broth
- 1 can (14 ounces) coconut milk
- 1 tablespoon soy sauce
- 2 tablespoons lime juice
- 1 teaspoon brown sugar
- Fresh cilantro, for garnish
- Flaky sea salt, to taste
Method
- In a large pot, heat the neutral oil over medium heat. Add the red curry paste and cook, stirring, for 2 minutes until fragrant.
- Add the lemongrass and ginger to the pot, cooking for an additional minute.
- Stir in the butternut squash cubes and coat them well with the curry paste.
- Pour in the vegetable broth and bring to a boil. Reduce the heat to low, cover, and simmer for 20-25 minutes until the squash is tender.
- Remove the lemongrass pieces from the pot and discard.
- Using an immersion blender, puree the soup until smooth. Alternatively, puree in batches using a countertop blender, then return to the pot.
- Stir in the coconut milk, soy sauce, lime juice, and brown sugar. Simmer for another 5 minutes to combine the flavors.
- Adjust seasoning with flaky sea salt to taste. Ladle the soup into bowls and garnish with fresh cilantro before serving.