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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149 Responses to “Thai Butternut Squash Soup.”

  1. #
    1
    Jess (JessinBelgium) — September 25, 2013 @ 7:11 am

    This is my new cooking project for the week! Looks delicious! (And I completely know how you feel re: magazines… I just hauled a good 30 old issues from Brussels to London with me because I hadn’t had a chance to read them yet – simply cannot get enough of them.)

    Reply

  2. #
    2
    Sarah — September 25, 2013 @ 7:13 am

    Oh.My.Lord.
    It’s the wee hours of the night/morning over here on the West Coast and I’ve just been through more pages of your blog than I’d care to mention (while at work, no less), and the final refresh brings me THIS! If you’re trying to bring me to tears, it almost worked!
    I’m going to try slowcooking this for the final steps when I get home. That way, it’ll be ready for a wonderful lunch!

    Reply

  3. #
    3
    Belinda @themoonblushbaker — September 25, 2013 @ 7:14 am

    I am still in winter mode but even with the hot weather here, I still want soup! Really Who needs an brief when flavour combo like this is so good?

    Reply

  4. #
    4
    Michelle @ A Healthy Mrs — September 25, 2013 @ 7:27 am

    Yesssssss… I love everything soup! I’m so excited that fall is here and that soup recipes are back!

    Looking forward to your weekly recipes!

    Reply

  5. #
    5
    Averie @ Averie Cooks — September 25, 2013 @ 7:31 am

    I love the flavors. They are right up my alley! My go to soup last fall was steamed butternut squash, coconut milk, and a red pepper, pureed in my Vitamix in a minute. With a few seasonings, it was soup-in-a-hurry. Pinning this to my soup board!

    Reply

  6. #
    6
    Kim in Mc — September 25, 2013 @ 7:34 am

    Oh my gosh…this Looks amazing! I’ve had the same problem with this cool weather. I am totally craving soup! I am pinning this to make a.s.a.p.!

    Reply

  7. #
    7
    Angela @ Eat Spin Run Repeat — September 25, 2013 @ 7:49 am

    Ohmygosh. I need this RIGHT now. You know I love veggies AND Thai food, so this is like Christmas for me. Can’t wait to try it out!

    Reply

  8. #
    8
    Tieghan — September 25, 2013 @ 7:53 am

    I am the very same way with mags! I love them and pinterest totally stresses me out too. I kind of hate it.

    But I love the flavors of the this soup. Butternut squash, thai curry and it is creamy and I just want it all!

    Reply

  9. #
    9
    emily — September 25, 2013 @ 8:08 am

    Yes, yes, and also yes. The best news: my husband is crazy and doesn’t love the coconut curry flavor… so… ALL FOR MEEEEEE!
    :)

    Reply

  10. #
    10
    Bev @ Bev Cooks — September 25, 2013 @ 8:45 am

    Soup me up, Scottie.

    Scottie? Never mind.

    Reply

  11. #
    11
    Carly @ Snack Therapy — September 25, 2013 @ 8:46 am

    I’m imagining soaking this soup up with that bread, and I’m basically dying.

    Reply

  12. #
    12
    Sarah Crowder (punctuated. with food) — September 25, 2013 @ 8:47 am

    It looks sooooo silky smooth – awesome! Can’t wait to see the carb component.

    Reply

  13. #
    13
    Tracy | Peanut Butter And Onion — September 25, 2013 @ 9:02 am

    I hated soup growing up…. now its one of my favs… love the curry

    Reply

  14. #
    14
    Liz {What Dress Code?} — September 25, 2013 @ 9:15 am

    I whipped up black bean soup this week and it definitelyyy got me in the soup season spirit! And I’m such a magazine hoarder as well, I love the physical act of getting to piece through the pages and be inspired by something that’s not on a computer screen :)

    Reply

  15. #
    15
    Ashley — September 25, 2013 @ 9:20 am

    Souuuuuuup!!! I cannot wait to have my kitchen back in full working order!

    Reply

  16. #
    16
    Jamie @lifelovelemons — September 25, 2013 @ 9:34 am

    PERFECT fall soup! Can’t wait to make this!

    Reply

  17. #
    17
    annie @ foodierobots.com — September 25, 2013 @ 9:34 am

    This sounds amazing!!! Can’t wait to try it. Thanks for sharing!

    Reply

  18. #
    18
    Laura (Blogging Over Thyme) — September 25, 2013 @ 9:35 am

    Cannot wait to start making more soups! Best part about the fall, hands down. Chili, soup, and stews. YUM. Butternut squash is one of my absolute favorites–I love adding coconut milk and ginger to mine, but haven’t added thai curry paste yet. On the list!! :)

    PS. Gorgeous pics!

    Reply

  19. #
    19
    Brittany — September 25, 2013 @ 9:41 am

    I love butternut squash soup with coconut milk. Your version looks delicious!

    Reply

  20. #
    20
    Stephanie @ PlainChicken — September 25, 2013 @ 9:47 am

    gorgeous soup! Sounds delicious!

    Reply

  21. #
    21
    Taylor @ FoodFaithFitness — September 25, 2013 @ 9:53 am

    I love butternut squash soup! This looks divine and so perfect for these cold, fall nights! Yum!

    Reply

  22. #
    22
    Laurel — September 25, 2013 @ 9:56 am

    Yes please! My Thai basil plant went nuts this summer, I may try some as a garnish instead of cilantro. Yummy!

    Reply

  23. #
    23
    Erin — September 25, 2013 @ 10:03 am

    Do you have any magical tips for cutting butternut squash EASILY? It is such a pain in my buns that I seldom indulge my desire for said squash. Squash discourages me, but I can power through for this gem of a recipe :)

    Reply

    • Jessica — September 25th, 2013 @ 11:17 am

      I wish I did… it really is a pain. all I do is slice off the ends, cut it in half, remove the seeds then peel and chop. I know some people suggest baking or microwaving it first to make it easier to cut… I just feel like going at it and getting it done!

      Reply

  24. #
    24
    RavieNomNoms — September 25, 2013 @ 10:21 am

    This looks SOOOO good! I wish my soon to be hubby liked coconut more :-/ bummer. But maybe when he is traveling I can whip this up!

    Reply

  25. #
    25
    Monica — September 25, 2013 @ 10:30 am

    I was planning to make butternut squash soup tomorrow or Friday…you’ve now inspired me to add some curry into it. Your soup looks amazing!

    Reply

  26. #
    26
    Margaret — September 25, 2013 @ 10:44 am

    Just wondering….do you attack the butternut squash yourself or do you buy pre-chopped? I’m a little intimidated of that particular plant.

    Reply

    • Jessica — September 25th, 2013 @ 11:15 am

      99% of the time I chop it myself – it is a pain but I think it’s worth it! I chop off the ends, slice it down the middle, remove the seeds then peel and chop.

      Reply

  27. #
    27
    Christine @ Cooking with Cakes — September 25, 2013 @ 10:48 am

    hi, you read my mind – there’s coconut milk laying around my cabinets. thaaanks!

    Reply

  28. #
    28
    Miq — September 25, 2013 @ 10:57 am

    I crown you my soup guru. Title comes with a cape.

    Reply

  29. #
    29
    Shundara@SavyNaturalista — September 25, 2013 @ 11:14 am

    I love when this weather comes around i get to make soups, great for those chili days that are coming soon

    Reply

  30. #
    30
    Laurie {SimplyScratch} — September 25, 2013 @ 11:24 am

    Seriously stunningly delicious!

    Reply

  31. #
    31
    collette — September 25, 2013 @ 11:43 am

    Sounds delish- if only it weren’t still 90 degrees here :( pinned for later in the year i guess!

    Reply

  32. #
    32
    Lauren @ The Highlands Life — September 25, 2013 @ 12:16 pm

    I seriously have almost every ingredient already. Which means I must make this. Right? Right.

    Reply

  33. #
    33
    Holiday Baker Man — September 25, 2013 @ 12:37 pm

    I just licked the screen!

    Reply

  34. #
    34
    Ashley @ Wishes and Dishes — September 25, 2013 @ 1:27 pm

    Thai food/flavors are my obsession! I also get very into soups like the SECOND the weather gets cold.

    Reply

  35. #
    35
    Ashley Michele — September 25, 2013 @ 1:27 pm

    My favorite non-vegan blog ever where I drool over your receipes daily but can’t eat them because I’m vegan… well happy day to me because I can make this soup!! This looks/sounds amahhhhazing Jessica! Thank you for the delicious soup recipe.

    Reply

  36. #
    36
    Robyn — September 25, 2013 @ 1:38 pm

    I make soup every weekend- it helps me out so much during the week. This looks great- I know I’ll love it!

    Reply

  37. #
    37
    Larry — September 25, 2013 @ 1:50 pm

    DUDE. DUDE. Srsly?! Woooooooooooooooooow…
    Makes me want a kabob to dip in it? Is that, like, ultimate fatty status? Probably.

    Reply

  38. #
    38
    Eileen — September 25, 2013 @ 2:07 pm

    Hooray for soup season! I’m so excited that it’s actually getting cool enough to scarf down huge bowls of soups like this. I love the spicy curry element with the sweet squash!

    Reply

  39. #
    39
    Katriel — September 25, 2013 @ 2:28 pm

    Uhm. I love you. I’m doing a Paleo challenge with my gym right now, and we’re halfway through week two of 8. Of course, I can’t stop checking your website, because I’ve checked it consistently for almost two years, but the food porn was getting to be too much.
    This recipe is totally paleo! So major win.
    and I love those flavors.
    and you.
    Jessica wins!

    Reply

  40. #
    40
    Jesse — September 25, 2013 @ 5:02 pm

    oh i made a soup like this last year but it was so thick i ended up serving it over tofu and coconut rice, which wasn’t half bad either.

    latest post: http://semiweeklyeats.blogspot.com/2013/09/work-outfit-1.html

    Reply

  41. #
    41
    Brandon @ Kitchen Konfidence — September 25, 2013 @ 5:14 pm

    Mmm this looks good. I am totally getting into fall soup mode.

    Reply

  42. #
    42
    Heather — September 25, 2013 @ 7:00 pm

    My boyfriend teases me about how much I like soup. So excited to try a billion new recipes during these chillier months — Definitely adding this one to the list!

    Reply

  43. #
    43
    Stacy | Wicked Good Kitchen — September 25, 2013 @ 7:14 pm

    Beautiful butternut squash soup, girl! Love your photography, too. Thanks for sharing. Will pin everywhere!

    Reply

  44. #
    44
    Marissa@ohhhsolovely — September 25, 2013 @ 7:23 pm

    this looks wonderful & can’t wait to hear about the bread!

    Reply

  45. #
    45
    Jordana — September 25, 2013 @ 7:45 pm

    I’ve also been obsessed with soup lately! I made a broccoli cauliflower soup, a paleo version with very little coconut milk, and then I made chicken noodle soup … the only problem is it’s September .. and I live in the Bahamas. And my family says it’s too hot for soup. Which is probably true.
    But NOW — I have 2 butternet squash(es?) sitting on my kitchen counter with no clue what to do with them, I guess now I DO know! :)

    Reply

  46. #
    46
    Jordana — September 25, 2013 @ 7:45 pm

    Butternut* lol don’t know where net came from!

    Reply

  47. #
    47
    Theresa Baughman — September 25, 2013 @ 9:58 pm

    oh thank god.
    I’ve seriously been slurping Panera’s autumn squash soup so much this week that I can’t afford anything else in my life. especially those red shoes from Modcloth I really want…
    but now I’ll just make it myself! Thanks!!!

    Reply

  48. #
    48
    yayaLee — September 25, 2013 @ 10:17 pm

    very nice, aha~

    Reply

  49. #
    49
    Molly @ Bakelette — September 25, 2013 @ 10:26 pm

    Would you like to meet my mountains of magazines?! And I once splurged for those 10 dollar cooking light things, and I am pretty sure that I have yet to make a recipe from it…pathetic. Anyways this sounds SOUPER. I have 4 huge butternut squash from my garden waiting to be souped.

    I tried making real life inspiration boards and that stressed my out because I went all OCD about cutting the pictures perfectly and making sure they were aligned on pages…so I stick to pinterest…not that I have almost 30,000 pins or anything….PSSSH.

    Reply

  50. #
    50
    Wassili — September 26, 2013 @ 8:57 am

    I like your Picture so much !

    This is my Blog on Blogspot follow me please !

    http://justwassili.blogspot.de/

    Reply

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