I love a squash soup when the weather starts to get colder – it’s the ultimate cozy food. I’ve made a few different variations in the past, but sometimes the ultra-smooth texture can have me feeling like I’m eating baby food, which is the total opposite of what I’m craving. The spiciness of the Thai red curry in this recipe gives it just the right amount of kick and complexity, and the coconut milk makes it rich and creamy without any actual dairy. I use Thai red curry paste often in the Asian recipes that I prepare, but I especially love the way it transforms this soup.
- 2 tablespoons coconut oil or olive oil
- 2 medium-sized butternut squash
- 1 medium yellow onion, chopped
- 4 garlic cloves
- 3 tablespoons Thai red curry paste
- ¼ teaspoon sea salt
- 1/4 teaspoon pepper
- 1 carton chicken broth
- 1 can full fat coconut milk
- Handful fresh cilantro leaves, chopped
- Handful pepitas
- Cut both butternut squash in half, lengthwise. Rub with olive oil, sprinkle with sea salt and pepper, and roast facedown at 400 degrees. Drizzle garlic cloves in oil and roast alongside squash for 25 to 30 minutes,
- Heat oil in a heavy-bottomed pot over medium heat. Once the oil is shimmering, add onion and curry paste to pot, stirring to combine.
- Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth, squash. Bring the mixture to a boil, then reduce heat and simmer, adding coconut milk and tasting to see if it needs more Thai red curry paste.
- Remove the soup from heat and let it cool slightly. Using an immersion blender, purée the mixture until smooth. Add in salt and pepper to taste.
- Top with cilantro and pepitas to serve.