Warm up with a delicious and healthy bowl of Thai Coconut Curry Butternut Squash Soup that is rich, creamy and full of flavor.
You guys, this soup.
I can’t get enough of it. I’ve literally made this for lunch for almost five days straight, no joke. I even shared a peak of it last week on Instagram. I guess you could say I’m hooked on it. It’s so good! And if you give it a try too you’ll see why I can’t get enough of it. The best part is it’s really healthy even though it taste like you’re indulging on a rich and creamy soup.
I obviously have a love for butternut squash soup since I have shared two of them in the past but this one is by far is my favorite. Not that there is anything wrong with the other two but this one really reflects my love of Thai flavors all blended in a delicious soup. And unlike other Thai coconut soups I’ve tried in the past that typically use a can of full fat coconut milk, this uses unsweetened coconut milk like Silk that saves a boatload of fat and calories. Don’t get me wrong I love full fat coconut milk, who doesn’t but just one can of coconut milk can totally kill the amount of calories. The difference is staggering. Unsweetened coconut milk only has about 45 calories for 1 cup versus about 30 calories in canned coconut milk for just 1 tablespoon. Add in a can of coconut milk and the calories just went through the roof. I’ll happily save my calories for something else and stick with the lower of the two.
Even with using unsweetened coconut milk this delicious soup has a ton of flavor. It’s great alone or makes the perfect base to add in things like chicken, shrimp, bean sprouts, chopped nuts, whatever you’d like. I usually like to keep it simple and enjoy it as a bisque topped with fresh cilantro. It warms me up on a cold, blustery day and is super filling.
This soup comes together relatively easily. I prefer roasting butternut squash since I just need to cut it in half, remove the seeds then place it flesh side down on a baking sheet and bake it until soft and tender which takes about 40 minutes so there’s no fuss. While the squash is cooling I’ll cook the onions and garlic and toss them in the blender. Once the squash is cool to touch I simply remove the skin which usually comes off easily or I’ll use a knife to help guide it off. The butternut squash joins the onions and garlic in the blender along with everything else except the broth. Once it’s blended and creamy I’ll add the butternut squash puree back into the pot that I cooked the onions and garlic in then slowly add the broth. I like to add the broth towards the end depending if I’m in the mood for more of a soupy soup or a creamier bisque like soup. The key is to let the soup simmer for at least 20-30 minutes to marry all the flavors together. The result is a warm and delicious soup that will warm you up and make your tummy happy.
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Thai Coconut Curry Butternut Squash Soup
- 2 1/2 pound butternut squash
- 1/2 tablespoon coconut or olive oil
- 1/2 onion chopped (about 1/2 cup)
- 2 garlic cloves minced
- 1 1/2 cup Silk unsweetened coconut milk
- 1 1/2 tablespoons red curry paste
- 1/2 teaspoon ginger minced
- 1/2 lime juiced
- 1-2 cups low sodium vegetable broth
- Salt and pepper
- Fresh cilantro for serving optional
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper and set aside.
Cut butternut squash in half lengthwise and remove seeds. Lightly spray with coconut oil spray or olive oil spray and lightly season with salt and pepper. Place flesh side down on baking sheet.
Place in oven on center rack and bake for 35-40 minutes until flesh is tender. Remove from oven and allow to cool.
Meanwhile heat coconut oil in a medium saucepan over medium heat.
Add onion and cook until tender, about 6 or 7 minutes. Add garlic and cook for about a minute longer until fragrant.
Add onion and garlic mixture to a blender.
Once butternut squash is cool to touch peel skin from flesh and place flesh in blender.
Add in coconut milk, red curry paste, ginger and lime juice.
Blend mixture until creamy.
Pour mixture back into saucepan.
Stir in chicken broth 1 cup at a time until desired consistency.
Cook over medium heat until heated through then reduce to a simmer for 20-30 minutes.
Season with salt and pepper.
Serve warm topped with fresh cilantro.
1 WW Smart Point per serving.
A food processor can be used instead of a blender to puree mixture if necessary.