Butternut Squash soup is a fall staple, and we love cooking up our classic “Butternut Squash Soup” this time of year; however, we wanted to take it up a notch by mixing in some Thai flavors this time. Fantastic! The red curry paste in this Thai Curry Butternut Squash Soup adds a nice kick and flavor to the soup and we love the coconut milk added to make it silky and decadent. So, grab one of those delicious, in-season butternut squashes next time you are at the store and whip up this bowl of this Thai Curry Butternut Squash Soup deliciousness!
- 2 shallots, diced
- 2 cloves garlic, chopped
- 2 tbsp. olive oil
- 1-2 thai chilies, sliced (optional, this makes it more spicy. It already has a kick with the red curry paste)
- 2 tbsp. red curry paste
- 6 cups butternut squash, peeled, seeded and cubed
- 32 ounce carton of chicken broth
- 2 tbsp. fish sauce (we use Red Boat- which is whole30!)
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/2 cup Coconut Milk (full fat) + more for serving
- 1 tbsp. fresh lime juice
- chopped cilantro and basil, for serving
- Heat 2 tbsp. olive oil in a pot over medium-high heat. Add shallots, garlic, and thai chiles (optional). Saute for 2 minutes.
- Add red curry paste, saute for 2 minutes more.
- Add your butternut squash. Stir and saute for 2 minutes, then add your chicken broth and fish sauce. Let come to simmer then turn heat down to low. Cover and cook on low for 20-30 minutes or until squash very tender.
- When squash is nice and tender, it should fall apart when poking it with a fork. Blend the soup until smooth (use either an immersion blender or place in batches in a regular blender).
- Stir in the coconut milk and lime juice.
- Now ladle soup into bowls and garnish with an extra tbsp. of coconut milk, and freshly chopped cilantro and basil.