This past month, I participated in Foodie Penpals (click on the photo below to participate next month!). A wonderful blog reader, Tracie from Estero, Florida, sent me an Asian themed package planned around a recipe for Thai Coconut Soup that she included, which I thought was genius. I altered the recipe to include roasted squash, but her ingredients came in quite handy. Thank you Tracie for the curry paste, peanut and coconut sauce (already used with Vietnamese salad rolls- yum!), coconut milk, and rice noodles!
This soup could not be a better use of that roasted squash you have laying around- and is a perfect excuse to go buy one now. I ate it straight out of the pot for lunch, and then bumped it up for dinner on top of the rice noodles with some cubed sauteed tofu. Add brown rice, chicken, or broccoli to this soup if you’re making it a meal, but I find it delightful on its own as well. With that said, bring on the pictures.
Thai Butternut Soup (makes 4 cups)
- 1 tbsp olive oil
- 1/2 c diced onion, carrot, and celery (mirepoix!)
- 1/4 tsp fresh grated ginger (or ground)
- 2 and 1/2 c roasted butternut squash
- 1 and 1/2 tsp mild curry paste
- 3 c water
- 1 c light coconut milk
- 1/8 tsp crushed red pepper flakes
- 1/4 tsp brown sugar
- 1 lime, juiced
- Handful of Thai (or regular) basil
To begin, roast a small butternut squash (follow this halved butternut squash how-to!). Once roasted, remove the flesh from the skin and mash it into a bowl. Set aside, and heat a soup pot on medium with some olive oil.
Sautee your diced onion, carrot, and celery for a couple minutes until it begins to get soft. Add the ginger and stir for a minute until fragrant, and then mix in the butternut squash (really pack it in the cup measure!) and curry paste. Mash everything around the bowl to incorporate.
Add 3 cups of water and let the soup simmer for 10 minutes. Using an immersion blender, puree the soup until there are no more chunks. Then, add the one cup of light coconut milk (shake the can to avoid getting only coconut cream). Add in the crushed red pepper flakes as well, tasting as you go.
Let the soup cook for another 5 minutes, and then add the tiny amount of brown sugar and the juice from one lime. Tear up the basil leaves and add to the soup right before serving. Serve over brown rice or rice noodles, and top with chicken, tofu, or broccoli if you would like!