Easy Thai Butternut Squash Soup

Internet, I am sick. (Yes, mom, I’m sick and didn’t tell you. Sorry.  I promise I’m fine.)

While this obviously makes me sad because my throat feels like it’s full of tiny knives and nobody enjoys that sensation, it does at least create a convenient excuse to eat a whole lotta soup.

First, it was my hearty chicken noodle soup (a recipe I’m realizing I need to revisit since I don’t *quite* make it this way anymore).  Next, since I bought my weight in butternut squash this weekend at the farmers’ market, there was really only way to go.

There’s really not a way to mess up butternut squash soup.  Wanna throw in some sautéed leeks and sage?  Do it up.  Vibing on ginger and miso?  Go nuts, it’s good stuff! Winter squashes play nicely with SO many different flavors.  (Which, thank god, because winter is long enough without being stuck eating something that only works with one flavor profile.)

Me, I’ve always been especially partial to Thai flavors, so that’s what wound up in this soup.  This is probably mostly due to the fact that I always have Thai-inspired ingredients readily available in my fridge, but let’s pretend there was more planning involved, because I’m a grown woman and that’s really how it should be.

Thai Butternut Squash Soup 

NB: This makes a TON, so feel free to halve it if you’re not cooking for a crowd, or aren’t content to eat only this for several days (What? Who are you?)

• 2 Butternut Squashes, peeled, cubed, and roasted (toss w/olive oil, salt, & pepper, roast at 400 for ~30 min)
• 1 large Onion, diced
• 3 cloves Garlic, minced
• 1″ knob Ginger, grated (1.5 t. of dried ginger will do if you don’t have fresh)
• 3 T. Thai Red Curry Paste
• 6 c. low-sodium Chicken Stock
• 1 can Coconut Milk, divided
• Sriracha, if desired
• Roasted Peanuts & Scallions to garnish

Heat a few tablespoons of olive oil in a heavy-bottomed pot over med-low heat.  Add onions, garlic, and ginger, plus a bit of salt and pepper; cook til onions are soft and translucent.  Stir in red curry paste, then add squash and stock.  Bring to a boil, then reduce heat to low.  (Very low– it’ll bubble in a pain-inducing way if it’s too hot, and nobody wants that!)  Either use an immersion blender to puree, or work in batches to puree the soup in a blender til completely smooth.  Stir in most of the coconut milk, reserving just a little to drizzle on when served (hello, bougie soup).  Season with salt and pepper to taste.  (As always, I recommend removing a spoonful of soup to a separate bowl to taste for seasoning, so as not to let the hot temperature kill the sensitivity of your palate.)  Serve, garnished with aforementioned bougie coconut milk drizzle, Sriracha, peanuts, and scallions.

One of the really nice things about soup (in general but especially when you’re feeling under the weather) is how easy it is to put together.  This soup comes together pretty quickly and with minimal effort.  Which is pretty much how I want everything to be in my life right now.  Although come to think of it, that’s not really limited to just when I’m sick.  (This is the sentence that will lead my father to shake his head and mutter something about the Millenial work ethic, probably.  OH well!)  Anyway, the POINT is, this soup is easy, warm, filling, and tasty.  What more can you ask for on a dreary fall evening?