Thai-Inspired Curry Butternut Squash Soup

5 from 4 votes

Servings: servings

Heat the oil in large pot or dutch oven or medium-high heat. Add the shallot, butternut squash, garlic, thai chiles, salt and pepper and cook, stirring, until the shallots are softened and the butternut squash is slightly softened, about 6 minutes.
Add the red curry paste and toss to combine, continuing to cook, toasting the red curry paste to bring out the flavors, about 2 more minutes.
Pour in the veggie broth and fish sauce and bring the soup to a simmer. Once simmering, reduce the heat to a light simmer. Cover and cook until the butternut squash is fork tender, 8 to 10 minutes.
Add the coconut milk and lime juice and using an immersion blender, blend the soup until smooth. Alternatively, carefully transfer the soup in batches to a high speed blender and blend until smooth. Continue to cook, uncovered, to allow the soup to thicken slightly, about 5 more minutes.
To serve, ladle the soup into bowls and garnish with fresh cilantro, a drizzle of coconut milk and a squeeze of lime.

Freezer Tips:

To freeze, let the soup cool completely, then transfer it to airtight containers or freezer bags, leaving some space for expansion. Label and date the containers before placing them in the freezer.
To thaw, move the container to the refrigerator and let it defrost overnight, or for a quicker option, use the microwave's defrost setting. Further reheat the soup or stew in a pot on the stove over medium heat, stirring occasionally until it reaches a simmer, or microwave it in intervals, stirring in between, until heated through.
If you feel like the contents of the soup (i.e. noodles, rice, etc.) soaked up most of the liquid, you can add 1 to 2 cups more broth to rehydrate the soup and get it to the desired consistency. Taste and adjust seasoning as needed.