Winter Squash and Green Curry Soup
This is a puréed butternut squash soup built on a Thai-inspired aromatic base. The aromatics - shallots, ginger, and lemongrass - are sweated down slowly before being simmered with squash, coconut milk, and green curry paste. The whole thing is blended into a silky-smooth soup that you can adjust for heat and consistency.
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.
Notes
Use caution when blending hot soup. If using standing blender, blend in batches with towel over lid opening.