Steps:
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
- Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
- Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it's not quite flavorful enough for you. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents to a blender (do not fill your blender past the maximum fill line and be careful with the hot soup!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
- Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with toasted a sprinkle of chopped fresh cilantro.
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Waqar Bukhari
[email protected]Great soup! I made it with almond milk instead of coconut milk and it was still delicious.
Ahairwe Victor
[email protected]This soup was a bit too spicy for my taste. I would recommend using less ginger next time.
Towfeeq Toffar
[email protected]I made this soup for a dinner party and it was a hit! Everyone loved it. I'll definitely be making it again.
Usman mian
[email protected]5 stars! This soup is so creamy and flavorful. I love the addition of coconut milk.
kagolo birari
[email protected]I followed the recipe exactly and my soup turned out watery. Not sure what went wrong.
Bryce Davis
[email protected]This soup is a great way to use up leftover butternut squash. It's easy to make and packed with flavor. I highly recommend it.
Kudzai Tsuro
[email protected]Delicious!
Eddie Tapia
[email protected]The soup was a bit bland for my taste. I had to add some extra salt and pepper to make it more flavorful.
MD Rased Shekh
[email protected]I'm not a big fan of butternut squash, but this soup changed my mind. It was creamy, flavorful, and had just the right amount of spice. I'll definitely be making this again.
Rivast
[email protected]Amazing soup! The flavors were incredibly rich and complex. I will be making this again and again.
Shapper Free fire
[email protected]I used a bit less ginger and added a pinch of turmeric. The soup was delicious and comforting. Will definitely make it again!
Adeeb 1937
[email protected]This butternut squash soup had a wonderful balance of flavors. The sweetness of the squash was perfectly complemented by the spicy kick of the ginger and the creamy coconut milk. I followed the recipe exactly and it turned out perfectly.