Yellow Curry Butternut Squash Soup
This butternut squash soup is one of my favorite ways to enjoy yellow curry. I always add a ton of fresh herbs and I’m not sure if I like the basil or cilantro more. Both are so good! Modify this soup to suit your preferences, I don’t think you can go wrong.
Yellow Curry Butternut Squash Soup
A quick and easy blended soup! What you need when you're feeling Thai food, but also want to get in a ton of healthy vegetables, herbs, and spices. This soup goes great with jasmine rice, roasted vegetables, cauliflower rice, Larb Gai, Cucumber Salad, or by itself 🙂
Ingredients
- 2 Tbsp Coconut Oil
- 1 White Onion
- 4 Celery Stalks
- 2 Carrots
- 1 Butternut Squash
- 1 Bunch Cilantro, Basil or Both
- 1 Tbsp Ginger, Fresh Grated
- 1-2 Tbsp Yellow Curry Paste - Mekhala Brand
- 6-8 Cups Chicken or Vegetable Broth
- 1-3 Tbsp Fish Sauce
- 1/2-1 Lime, Juice
- 1/4-1/2 Cup Coconut Milk
- Salt and Pepper - To Taste
Instructions
How to: Prep Butternut Squash
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Prep butternut squash. Start by peeling. I like to set my squash on a large work surface and peel away from myself.
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Once the main body has been peeled, remove the skin from the ends.
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Cut off squash ends.
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Then, cut off the bulbous seed end.
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Cut bulbous end in half. Scoop out seeds.
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Position squash on flat ends to cut safely. Chop into equal sized pieces.
Yellow Curry Butternut Squash Soup:
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Heat soup pot and add 2 tablespoons of coconut oil.
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Add 1 chopped white onion, 2 diced carrots, and 4 chopped celery stalks. Cook down, until slightly browned.
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If you don't have celery, you can sub the stalk ends of your cilantro.
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Add cilantro stems a few minutes after your onions and carrots. Continue to cook down until your vegetables are ready. - OR - use celery and blend cilantro leaves into soup at end.
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Add 1-2 tablespoons of yellow curry paste. Two tablespoons will yield a spicier curry. Also add 1 tablespoon of grated ginger.
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Mix around curry paste and ginger until fragrant, about 2 mins.
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Add cubed butternut squash to soup and cover with broth. Bring to boil and cook until squash is soft.
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Add soup to blender along with fresh herbs of choice. Basil, cilantro, or try a blend of both.
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Blend soup until smooth. Puree in batches if needed.
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Add blended soup back to soup pot.
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Add creamy addition. 1/4-1/2 cup of coconut milk or more to thin if needed.
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Season to taste with 1-3 tablespoons of fish sauce, the juice from 1/2-1 lime, and salt and pepper.
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Ladle yourself a huge bowl 🙂
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