Ingredients (Yields ~5 cups)
For the Soup
- 2 tablespoons coconut oil (or neutral oil)
- 1 large shallot, diced (or 2 small)
- 1 (1-inch) piece of fresh ginger, peeled and thinly sliced
- 1/2 stalk of lemongrass, cut into 1-inch pieces
- 1/2 teaspoon Kosher salt
- 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into ¾-inch cubes
- 1 (13.5-ounce) can coconut milk
- 2 1/2 to 3 tablespoons Thai green curry paste, or to taste
- 1 tablespoon + 1 teaspoon fish sauce
- 1 1/2 to 2 cups water or chicken stock
For Garnish (Optional)
- Raw peanuts, roughly chopped
- Unsweetened raw coconut flakes, toasted
- Fresh cilantro leaves
- Dried red chiles, thinly sliced
- Lime wedges, for serving
Sweat the Aromatics
Melt the 2 tablespoons of coconut oil in a large Dutch oven or soup pot over medium-high heat. When the oil shimmers, add the diced shallots, sliced ginger, lemongrass pieces, and 1/2 teaspoon of salt.
Reduce the heat to low. Cook, stirring occasionally, for ~15-18 minutes.
This step is important and shouldn’t be rushed; cooking the aromatics slowly builds the soup’s base flavor. They should be very tender but not browned.
Simmer the Soup
Add the cubed squash, the can of coconut milk, 2 1/2 tablespoons of the green curry paste, the 1 tablespoon + 1 teaspoon of fish sauce, and 1 1/2 cups of the water or stock.
Increase the heat to high. When the liquid comes to a boil, reduce the heat to a simmer, cover the pot, and cook for ~25 minutes, or until the squash is completely tender.
Blend and Adjust the Soup
Remove the pot from the heat. Fish out and discard the tough lemongrass pieces.
Use an immersion blender to purée the soup directly in the pot until it’s completely smooth.
You can also blend this in a standing blender, but you must do it in batches.
If using a standing blender, do not fill it more than halfway. Remove the center cap of the lid and cover the opening with a folded kitchen towel. This allows steam to escape safely.
Once blended, taste the soup. Adjust with salt if needed, or add the remaining 1/2 tablespoon of curry paste if you want more heat.
If the soup is too thick, stir in the remaining 1/2 cup of stock to thin it to the consistency you want.
Serve the Soup
Ladle the hot soup into bowls.
Garnish with chopped peanuts, toasted coconut, cilantro, sliced chiles, and serve with lime wedges on the side for squeezing.
Winter Squash and Green Curry Soup
Ingredients
For the Soup
- 2 tablespoons coconut oil or neutral oil
- 1 large shallot or 2 small, diced
- 1 piece of fresh ginger 1-inch, peeled and thinly sliced
- 1/2 stalk of lemongrass cut into 1-inch pieces
- 1/2 teaspoon Kosher salt
- 1 medium butternut squash about 2 pounds, peeled, seeded, and cut into ¾-inch cubes
- 1 can coconut milk 13.5-ounce
- 2 1/2 to 3 tablespoons Thai green curry paste or to taste
- 1 tablespoon + 1 teaspoon fish sauce
- 1 1/2 to 2 cups water or chicken stock
For Garnish (Optional)
- Raw peanuts roughly chopped
- Unsweetened raw coconut flakes toasted
- Fresh cilantro leaves
- Dried red chiles thinly sliced
- Lime wedges for serving
Instructions
- Melt coconut oil in large pot over medium-high heat.
- Add shallots, ginger, lemongrass, and salt. Cook on low for 15-18 minutes until very tender.
- Add squash, coconut milk, curry paste, fish sauce, and water. Bring to boil, then simmer covered for 25 minutes.
- Remove lemongrass pieces.
- Blend soup using immersion blender until smooth.
- Taste and adjust seasoning, adding more curry paste or stock as needed.
- Serve hot, garnished with chopped peanuts, toasted coconut, cilantro, chiles, and lime wedges.