I totally forgot something.

Thai Butternut Squash Soup I howsweeteats.com

My soup obsession!

Not even sure how that is possible considering that last year I definitely shared soup with my invisible internet friends almost once a week. But then it got all warm and if there is anything I loathe, it’s heat. Like temperature heat. It became impossible for me to want soup as often as I did in the cooler months.

Then the season changed and it was like BOOM. My everything wants soup. My body, mind, soul – you know, all that stuff. Be prepared: soup once a week. Mostly likely.

You’ve been warned.

Thai Butternut Squash Soup I howsweeteats.com

A few weeks ago when I was standing in line at the self-checkout in the grocery store, I grabbed the Cooking Light shortcuts issue and flipped through. My eyes immediately landed on the thai butternut soup and I was sold. I needed that magazine. And it was like ten freaking dollars. What? Whyyy.

Wait.

Have we ever discussed my magazine obsession? Well, if not – I have one. A serious one. I don’t know what it is, but I LOVE magazines. I love relaxing with one on the couch or even reading one before bed if I am not engrossed in a novel. And my interests range from food to business to style to home stuff. They are like pinterest but better. They don’t stress me out and make me hate life or feel worthless as much as pinterest does. Plus, you can rip out the pictures and have a real life inspiration board in case your internet crashes. Win.

I like to read old magazines too. That should come as no surprise since I’m usually five years behind with everything.

Thai Butternut Squash Soup I howsweeteats.com

Anyhoo – that’s where I got the soup idea. I only made a few changes but this is so flipping fabulous. It’s creamy and smooth but not souper (I mean, super) thick, which makes it an awesome transition meal from summer to fall. Especially since it’s still a little warm at times. AND and and it uses one of my favorite ingredients, coconut milk. I don’t even know what could make this better. Perhaps a little spice if you’re into freaky things like that?

GAH. I just love this. Not much else to say. For once.

Thai Butternut Squash Soup I howsweeteats.com

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Thai Curry Butternut Squash Soup

Yield: serves 4

Total Time: 1 hour

Ingredients:

3 tablespoons coconut oil
1 sweet onion, diced
4 garlic cloves, minced
1 teaspoon freshly grated ginger
2 tablespoons red curry paste
3 cups low-sodium vegetable stock
4 cups uncooked butternut squash (1-inch) cubes
1 (14-ounce) can coconut milk
1 lime, juiced
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup torn fresh cilantro for serving
1/3 cup chopped roasted peanuts for serving

Directions:

Heat a large pot over medium-low heat and add coconut oil. Once it's melted, add in the onions and the garlic with a pinch of salt and stir. Cook until the onions are soft and translucent, about 5 minutes. Add in the ginger and curry paste and stir until it is incorporated. Cook the curry and onion mixture for 5 minutes, stirring occasionally. Pour in the stock and add the squash cubes. Cover the pot and increase the heat to medium. Cook until the squash is soft, about 20 minutes.

Once the squash is soft, turn off the heat and very carefully pour the entire mixture into a blender. Blend until the soup is smooth and pureed. Pour it back into the pot and turn the heat on to medium low. Add in the coconut milk, lime juice, salt and pepper, and stir. Cover and cook the soup for 10 minutes until it's completely warm. Taste and season additionally if desired. Serve the soup with a garnish of torn cilantro and crushed peanuts.

[adapted from the cooking light recipe shortcuts magazine (page 18), out until november]

Thai Butternut Squash Soup I howsweeteats.com

Oh except wait until I tell you about the bread I dipped in it. YEAH.

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154 Responses to “Thai Butternut Squash Soup.”

  1. #
    101
    Meg Jones — September 19, 2014 @ 7:24 am

    I made this and have been eating it for dinner with toasted naan and a green salad all week and its the most perfect fall dinner ever.

    Reply

  2. #
    102
    jen — September 25, 2014 @ 1:44 pm

    I needed a recipe to use up all of my squash, apples, and pears. I roasted everything first then followed your recipe. Amazing. Thank you!

    Reply

  3. #
    103
    Alyssa — September 26, 2014 @ 7:05 pm

    I’m new to the KitchenAid (yeah!) and wanted to know what accessory you used to blend everything together?

    Thanks!!

    Reply

  4. #
    104
    Lisa — October 2, 2014 @ 5:11 pm

    This is so good & was so simple to make! Except for the fact, me being a dummy…I put the soup directly from the stove into my plastic blender & it cracked…pouring soup all over the place! I was able to save most of it and was determined not to let my hard work go to waste. So I blended it in the only other thing I own…a magic bullet. Cup by cup. It was quite the sight to see but in the end I had soup & it was good!

    Reply

  5. #
    105
    Sydney Greenberg — October 22, 2014 @ 11:20 pm

    this is my second year in a row making this for our annual halloween dinner, and the second year in a row that people loved it! the coconut and curry set it apart from your typical butternut soups that seem so ubiquitous in the fall. Serve with bread for sopping up and a side salad and you’ve got the perfect meal!

    Reply

  6. #
    106
    Jamie Siever — November 27, 2014 @ 11:23 am

    This is delicious! I tripled it and the only thing I would do differently next time is add more squash so it’s a thicker soup – it’s slightly too thin for my liking. Also, thinking of adding a nut butter (would do peanut but I have an allergy in the family) – that would be delicious too!

    Thanks for this tasty recipe.

    Reply

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