Thai Butternut Coconut Soup (Printable)
Creamy soup with Thai spices, coconut milk, squash, and ginger. Vegan, gluten-free, perfect for cozy meals.
# What You'll Need:
→ Vegetables
01 - 1 medium butternut squash (about 2 pounds), peeled and diced
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1-inch piece fresh ginger, peeled and grated
05 - 1 medium carrot, chopped
→ Liquids
06 - 4 cups vegetable broth
07 - 1 can (13.5 ounces) coconut milk (reserve several tablespoons for garnish)
→ Thai Flavorings
08 - 1 tablespoon red curry paste
09 - 1 tablespoon soy sauce or tamari
10 - 1 teaspoon lime juice
11 - 1 teaspoon brown sugar
→ Garnishes
12 - Fresh cilantro, chopped
13 - Thinly sliced red chilies
14 - Toasted pumpkin seeds
15 - Lime wedges
# Directions:
01 - Heat a large pot over medium heat. Add a splash of oil and sauté the onion until translucent, approximately 3 minutes.
02 - Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Mix in the red curry paste and sauté for 1 minute to activate its aromatics.
04 - Add butternut squash and carrot; sauté for 2 minutes, ensuring vegetables are well-coated.
05 - Pour in vegetable broth. Bring mixture to a boil, reduce heat, and simmer covered for 20 minutes until vegetables are extremely tender.
06 - Stir in coconut milk (reserve several tablespoons for garnish), soy sauce or tamari, lime juice, and brown sugar. Simmer gently for 2 minutes.
07 - Remove pot from heat. Using an immersion blender or transferring carefully to a blender in batches, puree until completely smooth and creamy.
08 - Taste and balance flavor with additional lime juice, soy sauce/tamari, or curry paste as desired.
09 - Ladle soup into bowls. Drizzle with reserved coconut milk and garnish with cilantro, red chilies, pumpkin seeds, and lime wedges.
# Expert Advice:
01 -
- Easy to make in one pot and ready in under an hour
- Vegan and gluten-free so everyone at the table can enjoy
- Uses just a handful of fresh vegetables and pantry staples
- Perfect make-ahead dish for busy nights
02 -
- Naturally vegan and gluten-free so it is great for all diets
- High in fiber and loaded with vitamin A and antioxidants
- Freezes beautifully and still tastes fresh after reheating
03 -
- Always toast the curry paste in oil and do not rush It develops flavors that raw paste cannot deliver
- Do not skip blending until absolutely smooth That creamy texture is part of the magic and makes the dish special Taste before serving Each time I make this soup I tweak the lime and curry for that perfect balance at the end