Thai Coconut Curry Butternut Squash Soup Recipes

THAI BUTTERNUT SQUASH SOUP WITH COCONUT MILK (CREAMY, SPICY)

Thai Butternut Squash Soup with Coconut Milk (Creamy, Spicy) image

An easy recipe for Butternut Squash Soup with coconut milk, and Thai curry flavors prepared in Instant Pot for a speedy fix for chili night dinner. Refrigerate for a week. Freeze up-to 6 months. Gluten free, Vegan. This soup is super special because it is creamy, spicy, and delicious but still vegan and low-calorie. This is what I love about Coconut milk in soups. Have all the flavor, and a creamy soup without a drop of cream. You can even go super low-calorie by using low-fat coconut milk or using half coconut milk and half vegetable broth. Preparing soup in Instant Pot makes it quick option for weeknights. Plus no need to dice squash. Simply peel and cut in rough chunks. Instant Pot pressure cooker setting still makes it soft and ready-to-be-creamy soup in just 10 minutes. And flavor is like soup slow-cooked for an hour. (A serving of nutrients and vitamins is pure bonus.) So, let's make some Spicy Butternut Squash Soup!(Oh, if you like spicy soups? Don't forget to checkout my Roasted Spicy Butternut Squash Apple Soup, Spicy Black Bean Soup, and Turkey Posole Rojo. Yumm!!)USE YOUR FAVORITE THAI CURRY FLAVORThis soup is also my favorite because you can use any Thai curry base you prefer for this recipe. This year I shared three Thai curry pastes - Green Curry Paste, Red Curry Paste, and Yellow Curry Paste. I used Red Curry Paste for this recipe. But you can really use any paste you have in hand - yellow and green both will make an equally delicious Thai Curry Butternut Soup.With homemade curry pastes, you don't even need a try to grocery store to make this soup. Dinner tonight! (hint hint)USE GOOD QUALITY COCONUT MILKStar ingredients of this butternut squash soup are coconut milk, Thai curry paste, and lots of lime/lemon flavor. I recommend to use a good quality coconut milk. This is one ingredient that defines this Butternut Squash Soup. Not only does it balances the spice of Thai Curry Paste.. It also gives soup a subtle coconut flavor. And amazingly creamy texture without a hint of dairy-cream. Such as my favorite Organic Thai Coconut Milk. This is unsweetened, organic and 100% vegan Coconut Milk. Unsweetened milk gives me option to control the amount of sugar. Honestly, I don't like a overly sweet soup. You don't want it sweet like a Thai Curry. So, I recommend adding a moderate amount of sugar when cooking the soup. Unsweetened coconut milk also has some natural sweetness. So, I start with two tablespoon sugar in 2 quart soup. I know, it may sound less. But best is to taste and adjust as per your preference.The heat-sweet balance in soup also depends on kind of Thai Curry Paste used. When making this soup with homemade Thai Curry Pastes, I use 3 tablespoon curry paste, 2 tablespoon sugar, and 12 ounce unsweetened coconut milk for 2 quart soup. For store bought curry paste, I use 2 tablespoon paste and one tablespoon sugar. In store bought, I use Thai Kitchen Red Curry Paste. It is 100% gluten free and vegan.Bottom line - always taste and adjust seasonings.I also add lemongrass in this soup as per availability. If you can't find lemon grass, add a tsp lime zest and some extra lime juice.Now, imagine aroma of hot pot of butternut soup with coconut milk, Thai curry and lime flavors filling kitchen with Thai restaurant like aroma. I know your grocery list is out. Make some tonight!INSTANT POT or DUTCH OVENTo prepare this coconut milk butternut squash soup, I used Instant Pot. Instant Pot helps develop flavor in this soup in way less time. Instead of simmering soup in dutch oven for 25 minutes, I simply pressure cook soup in Instant Pot for 8 minutes. Pressure cooking also preserved nutrients. In-fact, after squash is cooked and soup is loaded with fragrant Thai curry flavor... I add coconut milk. And then pressure cook soup again for 3 minutes which helps me reduce 10 minute worth of cooking time to 5 minutes.Note: You can by all means prepare this soup in regular dutch oven. It will only need more time to cook the soup. Rest all steps remain the same.USE BUTTERNUT SQUASH ANY WAY: FROZEN, ROUGH CHOPPED, OR DICEDWhen cooking in Instant Pot, I don't even have to dice the squash because I know it will cook well under pressure. When using fresh butternut.. I simply cut squash in half. Peel off then slice in big chunks that can snuggle well in Instant Pot. That's it. It still cooks well, soft and puree perfectly.Frozen diced squash is always in my refrigerator. That works perfect for this recipe as well.Let me summarize why should you try this Butternut Squash Soup!1. Coconut Milk - Creamy soup without cream. You can also make it low-fat with lite Coconut Milk.2. Thai Curry - Use as Thai curry flavor you like. I use Red Curry. Green and Yellow works perfect. No other change needed.3. Vegan, Gluten free, Paleo-Diet friendly. (use natural sweetener of choice)4. Loaded with flavor and nutrients with cooking under-pressure in Instant Pot.5. No Need to peel and dice squash. Simply cut into rough chunks that can fit in pot. Use a pre-diced or frozen butternut squash. Either one will work.6. Soup stays good for up-to a week in refrigerator. Freezes well up-to 6 months. Thaw/Re-Heat: Please note soup will get thick with time. To thin-out, add some vegetable stock or water. Reheat. Taste and adjust seasonings such as salt, sugar, lemon juice.Make some tonight for Meatless Monday dinner and enjoy! -Savita xFor love of Butternut Squash:1) Butternut Squash Apple Soup2) Butternut Squash Soup3) Butternut Squash RisottoWhat is you favorite Butternut Squash recipe? Leave a comment below and share with me.

Provided by Savita

Time 35m

Number Of Ingredients 13

Ingredients

2 tbsp Thai Curry Paste, Red Curry Paste, *read notes if using homemade
2.5 lbs Butternut Squash, 1 fresh squash, peeled and cut into 6-7 large pieces.
2 tbsp Olive Oil
1 tbsp Ginger, about 1.5 inch, rough chopped
1 tbsp Garlic, about 3 large cloves, rough chopped
1 Yellow Onion, medium, about a cup when chopped
12 Oz Coconut milk, unsweetend
2 tbsp Sugar, adjust to taste
1 stalk Lemon Grass
2-3 Lime, to get a tsp zest and 2-3 tbsp juice
1/2 tsp Salt and Black Pepper, adjust to taste
Fresh Herbs, such as basil, cilantro, for serving.
1 Bouillon Cube, vegetable or use stock instead of water

Steps:

Heat oil in Instant Pot at Saute Setting. Add onion, garlic, ginger and cook stirring often until onions are soft and has started brown slightly at edges. (4-5 minutes)
Add curry paste and continue saute for 2 more minutes or until curry paste is fragrant, releases oil, and darkens in color.
Add squash pieces, bouillon cube, 5 cups of water, lemon grass stalk (broken in half) with 1/2 teaspoon of salt. Place the lid of Instant Pot. Seal and set vent to "sealing" position. Cook at high pressure for 8 minutes. Quick Release, open, and remove lemon grass.
Add coconut milk, lime zest. Cook on high pressure for 3 minutes. Quick release. (You can also simmer soup for this step, covered for 10 minutes on saute setting.)
Puree the soup with immersion blender to smooth consistency. Or Work in batches and puree soup in stand mixer/blender. Add back to pot. Mix in lime juice, black pepper, sugar. (Stir well so sugar is dissolved.) Taste and adjust seasonings with more salt, sugar, and lime juice.
Ladle hot soup into bowls. Garnish with toppings of choice. I recommend one or all - black pepper, toasted pumpkin seeds, scallion, cilantro, red onion, red radish. Serve and enjoy!

Nutrition Facts : Calories 222 calories

THAI-INSPIRED BUTTERNUT SQUASH SOUP WITH COCONUT MILK

Thai-Inspired Butternut Squash Soup with Coconut Milk image

This Thai-style butternut squash soup is soothing and flavorful, and the heat from the curry and Sriracha will warm you right up.

Provided by Jennifer Segal

Categories Soups

Time 50m

Yield 8

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
2 medium yellow onions, roughly chopped
3 cloves garlic, very roughly chopped
2 tablespoons roughly chopped fresh ginger, from a 2-inch knob
2½ lb pre-cut butternut squash (or one 3-lb butternut squash, peeled, seeded and cubed)
3 large carrots, cut into 1-inch cubes
6 cups chicken broth, best quality such as Swanson
1½ tablespoons fish sauce
3 tablespoons sugar
2 - 3 tablespoons Thai red curry paste
1 (14-oz) can unsweetened coconut milk (preferably not low fat)
Juice of half a lime, plus more limes for serving
¼ teaspoon salt
Sriracha sauce, for drizzling
4 scallions, thinly sliced
¾ cup salted peanuts, roughly chopped
⅓ cup chopped fresh cilantro

Steps:

Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary.
Add the squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the coconut milk, lime juice, and salt (if the coconut milk is solidified, use the immersion blender to mix it in). Bring to a simmer, then taste and adjust the seasonings, adding the remaining tablespoon of curry paste if more heat is desired. Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.
Make Ahead: This soup can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Keep in mind that the soup will thicken up quite a bit as it cools, so you'll need to add a bit of water or broth to thin it back to the right consistency upon reheating.
Freezer-Friendly Instructions: The soup can also be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)

Nutrition Facts : ServingSize 1 bowl (not including garnishes), Calories 307, Fat 17 g, Carbohydrate 36 g, Protein 8 g, SaturatedFat 10 g, Sugar 13 g, Fiber 4 g, Sodium 658 mg, Cholesterol 6 mg

THAI COCONUT CURRY BUTTERNUT SQUASH SOUP

Thai Coconut Curry Butternut Squash Soup image

Adapted from http://www.myrecipes.com/recipe/thai-butternut-soup

Provided by Morgan

Time 50m

Yield 4

Number Of Ingredients 15

Ingredients

1 tablespoon canola oil (if cooking on stovetop)
2 cloves garlic, minced
1 small yellow onion, diced
1 teaspoon ginger, freshly grated
2 tablespoons Thai red curry paste
2 cups chicken or vegetable broth
1 medium-sized butternut squash, peeled, seeded, and cut into 1″ cubes (about 4 cups)
1 (15-ounce) can coconut milk, divided
Juice of 1 lime
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly ground pepper, plus more to taste
Sriracha to taste, optional
1/3 cup cilantro, chopped, to garnish
1/3 cup unsalted, dry-roasted peanuts, chopped, to garnish
Naan, to serve, optional

Steps:

Heat the oil in a large soup pot over medium heat. Add in the garlic and onion, and saute until soft and fragrant, about 3 minutes. Add in the ginger and curry paste and stir to combine with the onion and garlic. Cook for 3 more minutes, stirring often. Add in the raw butternut squash cubes and slowly pour in the broth, stirring to combine. Season with salt and pepper. Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes, or until butternut squash is tender. Remove from heat and let cool for a few minutes.
Add butternut squash, garlic, onion, ginger, Thai curry paste, broth, and salt and pepper to the slow cooker. Stir to evenly distribute. Cover and cook on low for 6-8 hours, or high for 3-4 hours.
Pour the soup into a blender in batches and blend until smooth, or use an immersion blender to blend in the pot or slow cooker. Before serving, remove the soup from the heat or turn off the slow cooker and mix in the coconut milk (saving a few tablespoons to garnish) and lime juice (if using). Mix well. Season with additional salt and pepper, if desired, and add sriracha to taste for extra spice, if using. Pour into bowls and drizzle the remaining coconut milk on top. Swirl the coconut milk with a spoon. Sprinkle with chopped cilantro and chopped peanuts. Serve warm with naan bread.

COCONUT CURRIED BUTTERNUT SQUASH SOUP

Coconut Curried Butternut Squash Soup image

Most restaurants prepare this perennial favorite with butter, plenty of oil and sometimes even heavy cream. Use coconut milk for a dairy-free, yet creamy and delicious, butternut squash soup. The addition of curry powder provides both flavor and nutrients. The spice that gives curry powder its orange color is turmeric, a powerful antioxidant that's also loaded with iron.

Provided by Food Network

Categories side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 small butternut squash, halved and seeded (about 1 1/2 pounds)
2 teaspoons olive oil
1 teaspoon salt, optional
Pinch ground black pepper
1/2 cup diced carrots
1/2 cup diced celery
1/2 teaspoon curry powder
3 cloves garlic, minced
1/2 small onion, diced
2 cups unsalted chicken broth
6 fluid ounces coconut milk
1 tablespoon fresh flat-leaf parsley leaves, chopped

Steps:

Preheat the oven to 400 degrees F and place a rack in the middle of the oven.
Place the butternut squash halves cut-side up on a baking sheet lined with foil. Rub 1 teaspoon of the oil on the squash. Sprinkle the squash with the salt if using and the black pepper. Roast the squash until fork tender, 50 to 55 minutes.
Cool the squash for 10 minutes. Use a spoon to scoop out the flesh (about 2 cups) and set aside.
Heat the remaining 1 teaspoon oil in a large saucepan set over medium heat. Add the carrots, celery, curry powder, garlic and onions. Cook, stirring occasionally, until the onions are translucent and the carrots are fork tender, about 5 minutes. Add the squash, broth and coconut milk to the saucepan. Bring to a boil, reduce the heat and simmer 5 to 7 minutes.
Working in batches, puree the soup in a blender or food processor until smooth and silky. Serve warm and garnish with a little chopped parsley.

RED CURRY COCONUT SQUASH SOUP

Red Curry Coconut Squash Soup image

This curried squash soup has such an amazing balance of flavors and has officially become my favorite soup. Perfect for a chilly fall day! The fall weather always serves as inspiration for soup, especially butternut squash soups. I really wanted to put a spin on the typical squash soup this time, though. Optional garnishes include sliced scallions, toasted squash seeds, or shrimp. I highly suggest the toasted squash seeds as a garnish. They really add a lot!

Provided by dana.killingthyme

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

Ingredients

1 medium butternut squash
2 tablespoons butter, or more as needed
1 tablespoon coconut oil
½ onion, chopped
2 roasted red peppers, drained and sliced
2 tablespoons red curry paste
1 tablespoon freshly grated ginger
3 cloves garlic, minced
1 (14 ounce) can coconut milk (such as Thai Kitchen®)
½ cup skim milk

Steps:

Peel butternut squash. Cut in half lengthwise and scoop out seeds. Cut flesh into cubes.
Melt 2 tablespoons butter and coconut oil in a soup pot over medium-high heat. Add onion and cook until translucent, about 3 minutes. Add squash, red peppers, red curry paste, ginger, and garlic. Mix thoroughly and cook for 5 to 7 minutes. Add extra butter if the pot dries out, to avoid burning onion or squash.
Pour coconut milk and skim milk into the pot; bring to a boil. Reduce heat and simmer soup, stirring often, until squash is soft, about 25 minutes.
Pour 1/3 of the soup into a blender. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a large bowl. Repeat twice more.

Nutrition Facts : Calories 302.7 calories, Carbohydrate 31.2 g, Cholesterol 10.6 mg, Fat 23.3 g, Fiber 5.3 g, Protein 6.5 g, SaturatedFat 17 g, Sodium 258.6 mg, Sugar 6.9 g

COCONUT CURRY BUTTERNUT SQUASH SOUP

Coconut Curry Butternut Squash Soup image

Very filling and even a little naughty, this butternut squash soup is a decadent appetizer. Butternut squash is hearty on its own, but the coconut milk makes the mixture truly rich. Serve with a warm baguette.

Provided by Mint&Mangos

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 2h3m

Yield 6

Number Of Ingredients 13

Ingredients

1 butternut squash, halved and seeded
1 tablespoon butter, melted
1 teaspoon salt, divided
¾ teaspoon pumpkin pie spice, divided
¼ teaspoon cayenne pepper
1 tablespoon butter
½ cup chopped yellow onion
1 teaspoon yellow curry powder
1 (13 ounce) can coconut milk
2 ½ cups vegetable stock, or more if needed
¼ teaspoon freshly grated nutmeg
½ cup pepitas (pumpkin seeds)
1 pinch freshly grated nutmeg, or to taste

Steps:

Preheat oven to 425 degrees F (220 degrees C).
Place butternut squash in a baking dish, flesh side up. Brush 1 tablespoon melted butter over the flesh and top with 1/2 teaspoon salt, 1/2 teaspoon pumpkin pie spice, and cayenne pepper.
Roast in the preheated oven until tender, about 1 hour. Remove squash from oven and cool for 15 minutes.
Place a large stockpot over medium heat; add 1 tablespoon butter. Cook and stir onion in the melted butter for 2 minutes. Add curry powder; cook and stir for 1 minute. Stir in coconut milk; bring to a boil.
Scoop flesh from the butternut squash and add to coconut milk mixture; mix in remaining 1/2 teaspoon salt, 1/4 teaspoon pumpkin pie spice, vegetable stock, and 1/4 teaspoon nutmeg. Bring to a boil, reduce heat to low, and simmer until soup is heated through.
Blend soup using an immersion blender on low speed. Simmer until soup is smooth and thickened, about 20 minutes more. Add more vegetable stock for a thinner consistency and season with salt.
Ladle soup into bowls and top each with pepitas and a pinch of nutmeg.

Nutrition Facts : Calories 315.4 calories, Carbohydrate 27.6 g, Cholesterol 10.2 mg, Fat 22.8 g, Fiber 5.4 g, Protein 6.5 g, SaturatedFat 15.2 g, Sodium 624.3 mg, Sugar 5.8 g

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