Thai Curried Butternut Squash Soup

Thai Curried Butternut Squash Soup

Back when I worked a 9-5 office job, I was dutiful about packing my lunch. My intentions were good, but it seemed like I brought the same types of things every day: baby carrots, yogurt, sandwiches, leftovers, frozen meals….you get the idea. My lunches may not have had a lot of variety, but I tried to make them well-rounded. Now that I’m at home, I find that I rarely make time for a proper lunch. Mostly I graze throughout the day, which isn’t healthy, and it certainly isn’t fulfilling. 

That’s why I love this soup. It makes a huge batch that not only freezes well but also has a decent shelf life in the fridge. Perfect for those chilly fall days when it’s easy to fall prey to the open bag of tortilla chips in the pantry but nearly as quick to heat up a bowl of soup and feel more satisfied. I don’t claim that this is the most nutritionally sound meal in the world, but it definitely puts me in the right mindset to make it a more complete meal than if I look up and discover I’ve eaten half a bag of chips – again. (C’mon – please tell me I’m not the only one with these weaknesses!) 

Thai Curried Butternut Squash Soup

This is also an excellent make-ahead meal for Halloween night. Toss it in the crockpot in the morning, and you’ll be greeted with a heavenly aroma from the squash, curry paste and coconut milk when you walk in the door. If your kids are anything like mine, dinner is an afterthought on Halloween – just get to the trick-or-treating and the candy! At least you’ll know you put something warm in their stomachs before the sugar high hits later.  

P.S. I always stir extra curry paste into the bowls for myself and my husband. The kids prefer a milder curry flavor, and we like a bit more spunk. 

Thai Curried Butternut Squash Soup
 
Author:
Serves: 8
Ingredients
  • 8 cups of peeled, cubed butternut squash
  • 1 large onion, chopped
  • 3 garlic cloves, chopped
  • 1 tablespoon peeled and grated fresh ginger root
  • 2 tablespoons green curry paste
  • 4 cups chicken stock
  • 1 can (13.5 ounces) light coconut milk
  • 3 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon butter
  • Chopped cilantro (optional)
  • Salt and pepper to taste
Instructions
  1. Combine squash, onion, garlic, ginger and curry paste in a large slow cooker. Pour in the chicken stock and coconut milk. Cook on high for 4 hours or low for 8 hours.
  2. Puree the soup using an immersion blender or a regular blender.
  3. Stir in the fish sauce, brown sugar and butter. Let soup sit for 15 minutes before serving to allow all the flavors to meld together. Add salt and pepper to taste and garnish with fresh cilantro.

Comments

  1. says

    OMG! This soup looks amazing and right up my alley. We are soup lovers and honestly have soup and sandwich or soup and quinoa cake night once a week in my house. It’s the easiest and best cold weather comfort food. I also love that there is always leftovers for the kid’s lunches and mine as well. I have never used green curry paste, so that will be something new for me to try. Beautiful job on the photos!
    xoxo, Jackie

    • says

      Thanks for the kind words, Jackie. I agree; I think we definitely have similar styles, and I’m positive you’re going to love experimenting with green curry paste. Enjoy!

  2. Aimee T says

    I made this warm yumminess again tonight and this time I used my pressure cooker. Same prep time, but only 18 minutes until I had veggies soft enough to purée. Next time I will reduce the liquid by about 2 cups–there’s so much less evaporation with the pressure cooker–I didn’t end up throwing all the liquid in the blender with the veggies. I compensated for any potential lost flavor by stirring in more curry paste. We loved it!

    • says

      Perfect soup for today’s snowy weather! I’m so intrigued by your pressure cooking. You’ll have to give me a tutorial the next time you’re in town (because you always travel with your pressure cooker, right?!?) :)

  3. Donelle says

    This soup was SO yummy! The slow cooker really simplifies the prep and buying pre-cut squash really helps too. This will go into our regular rotation!

  4. Nancy Marcanti says

    I’m convinced! Signed up for your site. I love the photography. The site is not only beautiful but very easy to follow and use. I tried posting to email and Facebook and both worked wonderfully. I love that the full recipe and comments are both immediately available without doing backflips. Our taste in food meshes wonderfully. I’m excited to begin receiving your posts. This soup looks delicious. Will try it next week. I’ve already made 2 of your recipes today and it’s not even noon. Slept late until 9am so I’ve been busy. That is a great compliment and atta girl. Job well done.

  5. Brooke says

    Was wondering if you know if this would freeze well? I love soups but it’s just me so I like to freeze half so I can enjoy the whole thing (just not all at once)! Love you site, adore your recipes – thank you!

  6. Brooke says

    Please ignore my prior question. If I’d only read the post from the beginning (not just the recipe) I’d have seen that YES it does freeze well. Oops! Thanks again :-)

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