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Thai-Curried Butternut Squash Soup

October 22, 2015 by 918 Plate 28 Comments

Fall is now in full swing, and if your weather is anything like ours is, I hope you’re enjoying it! I watched this hilarious video on “leggun’ weather” two nights ago and seriously can not stop watching it. Over and over. Seriously. You’re welcome.

This Butternut Squash soup warms the heart with a blend of Thai spices and a coconut milk base!

It’s getting cool and comfortable, just enough to feel cozy, but not yet bundled in layer after layer. Which is perfect for PUMPKIN, amirite? Now, I’m not quite sure when the pumpkin craze started, whether it stemmed from pumpkin pie, or from the sight of them all at Halloween, but it’s undeniable: it’s here. And while I don’t quite fangirl over it like the average Basic White Girl (not White, for starters, I’ve definitely enjoyed learning about how to use squash and pumpkins this season.

This recipe is also made from the same butternut squash puree that we used to make the Butternut Squash (Pumpkin) Cookies. I used two good-sized squash from the Farmers Market and got enough to make this recipe and one batch of cookies!

This Butternut Squash soup warms the heart with a blend of Thai spices and a coconut milk base!

This was the first recipe where I had two different idea avenues and pursued them both. Justin had to try lots of different variations in little cups before arriving at the final product. I hope you like what we’ve come up with!

EnJOY the fall! Around here, it doesn’t last long!

xx Hillary

5 from 1 vote
Print

Thai-Curried Butternut Squash Soup

Also would be a great base with added chicken, or over pasta!
Servings 2
Author 918 Plate

Ingredients

  • 1 T. butter
  • 1 T. coconut oil
  • 1/4 small yellow onion about 1/3 C.
  • 1 clove garlic pressed
  • 1 1/2 C. chicken broth
  • 2 C. roasted butternut squash puree
  • 1/2 t. cayenne pepper
  • 1 T. Thai green curry paste
  • 1/4 C. coconut milk
  • 1/2 t. salt
  • 1/2 t. cinnamon

Instructions

  1. How to Roast Squash:
  2. Roast butternut squash halves (seeds scooped out) face up on a cookie sheet. I baked mine at 375 degrees Fahrenheit until soft - about 45-55 minutes.
  3. Puree cooled squash in a food processor.
  4. Dice onion and press garlic. Sauté in butter and coconut oil on medium heat.
  5. Add in chicken broth and bring to a simmer.
  6. Mix in squash and simmer for five-ish minutes. Some of the liquid will evaporate off.
  7. Stir in remaining ingredients.
  8. Blend in blender or with an immersion blender to make it smooth.
  9. Serve and enJOY with some rice, noodles, or even rice noodles!

This Butternut Squash soup warms the heart with a blend of Thai spices and a coconut milk base!

This Butternut Squash soup warms the heart with a blend of Thai spices and a coconut milk base!

Filed Under: Appetizer, Entree, Gluten Free, Sides, Vegetarian Tagged With: butternut squash, coconut milk, fall, pumpkin, pumpkin soup, recipe, squash

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Comments

  1. mom says

    October 22, 2015 at 11:57 am

    YUMMMM!!!

    Reply
    • 918 Plate says

      October 22, 2015 at 1:22 pm

      Thanks, mom. 🙂 It WAS really great.

      Reply
  2. Natalia @ Enjoy Tribute says

    October 22, 2015 at 3:40 pm

    What a perfect food for Autumn! It’s not cooling down in Texas yet, mind you, but squashes are in season none the less!:D

    Reply
    • 918 Plate says

      October 22, 2015 at 4:14 pm

      Well. It was hot here yesterday too….Cooling back down this weekend!

      Reply
  3. Karissa @ OCD Kitchen says

    October 22, 2015 at 4:11 pm

    You’re pictures look great! Can’t wait to try!

    Reply
    • 918 Plate says

      October 22, 2015 at 4:15 pm

      Thanks! Let me know if you do!

      Reply
  4. Jenn says

    October 22, 2015 at 4:16 pm

    I love butternut squash in soup. I bet the thai flavors are so warming and wonderful. It looks beautiful!

    Reply
  5. Ange says

    October 22, 2015 at 4:41 pm

    Curry and pumpkin go so well together! This sounds like a fabulous soup.

    Reply
    • 918 Plate says

      October 22, 2015 at 5:05 pm

      I agree! It just CAME TO ME, but then i logged on to FBC and saw it apprently came to a looooot of people at the same time. HA!

      Reply
  6. Lokness @ The Missing Lokness says

    October 22, 2015 at 5:12 pm

    What a lovely soup! I love the nice little twist with the green curry paste. Savory and comforting! A bowl of this soup, a warm blanket, and some good tv shows… All set for weekend. 🙂 Sharing now.

    Reply
    • 918 Plate says

      October 26, 2015 at 8:58 am

      Thanks!

      Reply
  7. Sarah says

    October 22, 2015 at 5:45 pm

    This flavor combination sounds wonderful! I will definitely have to try this recipe soon!!

    Reply
  8. Mary says

    October 22, 2015 at 9:41 pm

    I love butternut squash soups when the weather gets cold! And I love the way Thai curry spices play with the sweetness of winter squash. This looks great!

    Reply
    • 918 Plate says

      October 26, 2015 at 8:59 am

      exactly! 🙂

      Reply
  9. Christine | Vermilion Roots says

    October 22, 2015 at 11:15 pm

    Yay to soup season. Curry works so well with the sweetness of butternut. This will warm me up instantly.

    Reply
    • 918 Plate says

      October 26, 2015 at 9:01 am

      SO excited for soup season 🙂

      Reply
  10. Clyde says

    October 23, 2015 at 12:06 am

    I am a big fan of butternut squash! This looks delicious and thanks for sharing.

    Reply
  11. Kevin | Keviniscooking says

    October 23, 2015 at 12:36 am

    This looks wonderful and the cinnamon addition is perfect.

    Reply
    • 918 Plate says

      October 26, 2015 at 9:02 am

      Thanks, kevin! Just a touch of cinnamon really helps the WOW factor!

      Reply
  12. Gloria @ Homemade & Yummy says

    October 23, 2015 at 8:16 am

    Love all those Thai flavours….especially coconut milk. All those spices are so wonderful!!

    Reply
  13. Sina @ Vegan Heaven says

    October 23, 2015 at 8:56 am

    This soup looks so comforting! Perfect for fall! 🙂

    Reply
  14. Charlene @ That Girl Cooks Healthy says

    October 23, 2015 at 4:13 pm

    5 stars
    Oh wow, I could eat butternut squash soup ALL day, I really could…wonderful recipe 🙂

    Reply
  15. Noor says

    October 23, 2015 at 9:45 pm

    5 stars
    Looks like the perfect warm pick-me up for the chilly season!

    Reply
    • 918 Plate says

      October 26, 2015 at 8:56 am

      It is! I can’t wait to make it again.

      Reply
  16. Steph @ Steph in Thyme says

    October 24, 2015 at 7:13 pm

    5 stars
    A hint of curry makes all the taste and flavor difference. I bet it’s superb with butternut squash!

    Reply
    • 918 Plate says

      October 26, 2015 at 8:56 am

      Thanks! Yes, it’s just a hint but makes you warm inside!

      Reply
  17. Milynn says

    November 3, 2015 at 3:51 am

    Do you think it would be okay to use red curry instead? I already have some in my kitchen but I’m not sure how much it will change the flavor. Excited to try this regardless!

    Reply
    • 918 Plate says

      November 3, 2015 at 1:21 pm

      I think it would still be great! I use the Thai Kitchen curry paste, and buy green or red or whatever they have handy at the store!

      Reply

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Hi, I’m Hillary!

Welcome to 918 Plate, where I use locally-sourced ingredients to bring you recipes for eating great food at home. Learn to #enJOY fresh cooking with me! Learn more about me…

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