Description
The richness of coconut milk paired with the warmth of Thai red curry makes this soup a perfect companion for chilly days. The sweet and earthy flavors of butternut squash balance beautifully with the heat from the curry paste, while the smooth, velvety texture adds an extra layer of comfort. The garnish of chopped peanuts and fresh herbs elevates the dish with a delightful crunch and brightness.
Ingredients
1 tablespoon vegetable oil
1 medium onion, chopped
2.5 lb butternut squash or butternut pumpkin, peeled and chopped
0.25 lb white baby potatoes, peeled and chopped
2 garlic cloves, crushed
1/4 cup Thai red curry paste (or curry powder)
2 1/2 cups chicken stock
400 ml can coconut milk
2 tablespoons unsalted roasted peanuts, finely chopped
2 tablespoons fresh coriander leaves, chopped
1 tbsp chives or green onions, finely chopped
2 teaspoons lime juice
Instructions
Heat oil in a saucepan over medium-high heat. Sauté the onion for 5 minutes or until softened, stirring occasionally.
Add the chopped pumpkin and potatoes, cooking for about 5 minutes while stirring.
Stir in the garlic and cook for an additional minute until fragrant.
Add the curry paste, stirring to coat the vegetables. Cook for another 2 minutes.
Pour in the chicken stock, stir, and bring the mixture to a boil. Cover and reduce heat to low. Simmer for 15 minutes.
Remove the lid and continue simmering for 20-25 minutes or until the vegetables are tender.
Remove from heat and let the soup stand for 5 minutes.
Blend the soup until smooth using a stick blender. Return to medium heat and stir in 1 cup of the coconut milk. Season with pepper to taste.
Cook the soup for an additional 5-6 minutes, stirring occasionally until heated through.
In a small bowl, combine the peanuts, coriander, green onions, and lime juice.
Ladle the soup into bowls, drizzle with the remaining coconut milk, and sprinkle the peanut mixture on top.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 320