Fall is in full swing, which means soup season is on. I’ve been trying out a few new soup recipes lately, and let me tell you, THIS ONE IS A WINNER! It is smooth, savory, and most importantly, healthy! The curry and lemon gives it an Asian flavor which I found to be really tasty and unique for a soup. I call it: Thai curry butternut squash soup.
Anyone who knows me knows I love Asian food, so this Thai curry inspired butternut squash bisque is perfect in my eyes. The inspiration for this recipe came from Cookie + Kate, and was born out of my love for puréed vegetables and spicy Thai flavors. It is also insanely easy to make. You basically just throw everything into a pan for awhile, let it cook for roughly 20 minutes, and then throw it all into your blender!
The critical secret ingredient of this soup is to complete the final step – topping off your soup with fresh squeezed lemon juice and chopped cilantro. It may only seem like garnish for making the finished plate look pretty (which I think it does!) but it really adds an extra depth of flavor to the soup. So trust me, don’t skip out on the last step! Squeeze a lemon into your bowl once you’ve poured some out of your blender and then sprinkle some fresh cilantro on top. I also sprinkled a tiny bit of red pepper flakes for an extra kick of spiciness, but that is optional depending on if you like things spicy or not.
- 1 large butternut squash cut into cubes (about 3 cups)
- 1 medium yellow onion, chopped
- 4 garlic cloves, pressed or chopped
- 2 to 3 tablespoons Thai red (or green) curry paste
- 1 teaspoon ground cumin
- ¼ teaspoon sea salt
- ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
- 1 tablespoon of fresh lemon juice
- 4 cups low sodium vegetable broth
- Squeeze of lemon juice
- [Optional] 1-2 tablespoons of unsweetened coconut milk (or other plant milk)
- [Optional] Handful of fresh cilantro leaves, chopped
- [Optional] Sprinkle of crushed red pepper flakes
- If you haven’t already, peel your butternut squash and cut the flesh into cubes (do not use the seeds). Chop the onion and garlic as well and set aside
- Splash a few tablespoons of water (or extra vegetable broth) in a large pan with tall sides or pot - set to medium heat
- Once it is simmering, add squash, onion, garlic, curry paste, cumin, salt and red pepper flakes to skillet. Stir to combine
- Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes
- Add your 4 cups of broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes
- Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavorful enough for you. Remove the soup from heat and let it cool slightly
- Working in batches, transfer the contents of the pan to a blender and purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches
- After pouring yourself a bowl, squeeze some fresh lemon juice into the soup and sprinkle the optional toppings if you like - cilantro, red pepper flakes, coconut milk
I have a broccoli “cheese” soup that I made recently that I would like to post as well, but for now, go forth and have fun with this great fall recipe! Pro tip: making a few pieces of toast and dipping it into your soup while you eat is also super delicious. : )
I hope you enjoy this fall Thai curry butternut squash soup recipe!