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 soup adds a nice kick and flavor to the soup and we love the coconut milk addition 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 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.