Coconut Thai Butternut Squash Soup (Vegan)
Try this Coconut Thai Butternut Squash Soup (Vegan) recipe
Try this Coconut Thai Butternut Squash Soup (Vegan) recipe
- 4 cloves garlic
- salt & black pepper to taste
- 1 butternut squash (yields ~2cups mashed)
- 1 teaspoon olive or coconut oil
- 1 small onion cut into wedges or slices
- 1 cup unsalted chicken or vegetable stock/broth
- 1.5 cups unsweetened coconut milk/cream (i use trader joe’s
- 1-2 teaspoons thai red curry paste
- optional: squeeze of lemon or lime juice upon serv
- Carbohydrate 0.9918 g
- Cholesterol 0 mg
- Fat 0.015 g
- Fiber 0.0629999971389771 g
- Protein 0.1908 g
- Saturated Fat 0.00267 g
- Serving Size 1 1 Serving (3g)
- Sodium 0.51 mg
- Sugar 0.928800002861023 g
- Trans Fat 0.00453 g
- Calories 4 calories
Step-by-step
- Make Butternut Squash Mash: Remove top and bottom ends from squash and slice in half. Scoop out seeds and discard. Place cut-side-up on baking sheet or pan and sprinkle with a little salt and pepper. Bake on 400°F for about 40 minutes, or until squash is tender all over. When soft, let cool and scoop out the squash, discarding the skin. Alternatively: you can buy pre-cooked squash, cook it in the microwave, or peel and boil/steam it. You could also simmer it in the stock until soft. Options!
- In a large pot or wide saucepan, warm the teaspoon of oil and sauté the onion with a sprinkle of salt (we're talking less than ½ teaspoon…just a little dash). Let cook until fragrant and translucent, then add the garlic and cook another minute.
- Add the chicken/vegetable stock and stir to combine. Remove from heat.
- In a blender, add the onion/garlic/stock mixture and the cooked butternut squash. Blend until smooth.
- Return to pan or to a pot and stir in the coconut milk and red curry paste. Add salt and pepper to taste and cook over medium heat for about 3-5 minutes, just to marry the flavors.
- Season with salt and pepper and a little lemon or lime juice if desired.
- Serve as is or with: crusty bread, naan, rice on the side, rice noodles, salad, or another main dish component.
A Cozy Bowl of Comfort: My Coconut Thai Butternut Squash Soup
As a busy working mom, finding time to cook healthy and delicious meals can be a real challenge. Weeknights are often a whirlwind of school pick-ups, homework battles, and the never-ending cycle of laundry. That's why I've come to rely on recipes that are both quick and satisfying, and this Coconut Thai Butternut Squash Soup is a perfect example. It's vibrant, flavorful, and surprisingly easy to make, even on the busiest of days.
The beauty of this soup lies in its versatility. I often adapt it based on what I have on hand. Sometimes, I add a handful of spinach at the end for an extra boost of nutrients. Other times, I’ll swap the coconut milk for a lighter alternative, like full-fat coconut cream, for a richer texture. The key is to experiment and find what works best for your taste buds and dietary needs. The base recipe is remarkably forgiving, allowing you to personalize it based on your preferences and available ingredients. I find myself making this soup at least once a month, a testament to its simple elegance and satisfying flavor profile.
Beyond its deliciousness, this soup also offers a great way to incorporate more vegetables into my family's diet. Butternut squash is naturally sweet and creamy, making it a perfect base for a variety of flavor combinations. The Thai red curry paste adds a subtle warmth and depth, while the coconut milk provides a luxurious richness that complements the sweetness of the squash beautifully. The fragrant garlic and onion build a fantastic base flavor, preparing your palette for the delightful warm curry notes to follow. For a slightly lighter version, you can easily reduce the amount of coconut milk; however, I personally enjoy the richness it adds to the soup. I believe this small detail elevates the overall sensory experience.
This recipe is also a lifesaver when entertaining. It's elegant enough to impress guests, yet simple enough to prepare ahead of time. I often make a large batch on the weekend and store it in the refrigerator for quick and easy weeknight meals. Simply reheat a portion and serve it with a side of crusty bread or rice for a complete and satisfying meal. The leftovers also make fantastic lunchboxes for my kids – a delicious and nutritious way to ensure they’re getting enough vegetables throughout the day.
The vibrant orange hue of the butternut squash is always a delightful sight, and the creamy texture is utterly irresistible. It’s a perfect dish for chilly evenings, offering warmth and comfort in every spoonful. It's more than just a meal; it's an experience, a moment of calm amidst the chaos of daily life. I often find myself savoring each bite, appreciating the simple pleasure of a well-prepared, healthy meal.
So, if you're looking for a quick, easy, and delicious recipe that's both healthy and satisfying, I urge you to try this Coconut Thai Butternut Squash Soup. It's a recipe that has quickly become a staple in my kitchen, and I'm confident it will become a favorite in yours as well. The versatility allows for easy modifications, making it a perfect choice for both weeknight dinners and special occasions. Enjoy!
Serving Suggestions:
- Serve with crusty bread for dipping.
- Pair it with rice or rice noodles for a more substantial meal.
- Garnish with fresh cilantro or lime wedges for an added burst of flavor.
- Add a dollop of plain yogurt or coconut cream for extra richness.
- Enjoy it as a starter before a heavier main course.
Storage:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen over time, making it even more delicious the next day! This makes it a great option for meal prepping, saving time and ensuring you have a healthy meal ready when you need it.
