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.
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 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
Thai-Curried Butternut Squash Soup
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
-
How to Roast Squash:
-
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.
-
Puree cooled squash in a food processor.
-
Dice onion and press garlic. Sauté in butter and coconut oil on medium heat.
-
Add in chicken broth and bring to a simmer.
-
Mix in squash and simmer for five-ish minutes. Some of the liquid will evaporate off.
-
Stir in remaining ingredients.
-
Blend in blender or with an immersion blender to make it smooth.
-
Serve and enJOY with some rice, noodles, or even rice noodles!
YUMMMM!!!
Thanks, mom. 🙂 It WAS really great.
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
Well. It was hot here yesterday too….Cooling back down this weekend!
You’re pictures look great! Can’t wait to try!
Thanks! Let me know if you do!
I love butternut squash in soup. I bet the thai flavors are so warming and wonderful. It looks beautiful!
Curry and pumpkin go so well together! This sounds like a fabulous soup.
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!
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.
Thanks!
This flavor combination sounds wonderful! I will definitely have to try this recipe soon!!
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!
exactly! 🙂
Yay to soup season. Curry works so well with the sweetness of butternut. This will warm me up instantly.
SO excited for soup season 🙂
I am a big fan of butternut squash! This looks delicious and thanks for sharing.
This looks wonderful and the cinnamon addition is perfect.
Thanks, kevin! Just a touch of cinnamon really helps the WOW factor!
Love all those Thai flavours….especially coconut milk. All those spices are so wonderful!!
This soup looks so comforting! Perfect for fall! 🙂
Oh wow, I could eat butternut squash soup ALL day, I really could…wonderful recipe 🙂
Looks like the perfect warm pick-me up for the chilly season!
It is! I can’t wait to make it again.
A hint of curry makes all the taste and flavor difference. I bet it’s superb with butternut squash!
Thanks! Yes, it’s just a hint but makes you warm inside!
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!
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!