Recipe: Thai-spiced Winter Squash Soup

Thai-spiced Winter Squash Soup

Serves 4-6.

  • 2 lbs. (1 kg) Winter squash – acorn, butternut, hubbard, turban, small pumpkins
  • 3 tablespoons butter or olive oil
  • 1 14-ounce can coconut milk
  • 1 teaspoon (or more) red Thai curry paste
  • 2 teaspoons fine grain sea salt (or to taste)
  • Water or vegetable stock to thin soup to desired consistency

Preheat the oven to 375 degrees and place the oven racks in the middle.

Carefully cut each squash/pumpkin into quarters. Scoop out seeds and fibrous material. Brush each piece of squash with butter or olive oil, sprinkle with salt, place skin sides down on a baking sheet, and put in the oven. Roast for an hour or until the squash is tender throughout.

When the squash are cool enough to handle, scoop it into a large pot over medium heat. Add the coconut milk and curry paste and bring to a simmer. Remove from the heat and puree with a hand blender, you should have a very thick base at this point. Now add water or vegetable stock one cup at a time pureeing between additions until the soup is desired consistency. Bring to a simmer again and add the salt and more curry paste if needed.

Note: Regarding the curry paste; add a little at a time then taste.  Curry pastes have differing strengths. Start with a teaspoon and add from there until the soup has a level of spiciness and flavor that works for you.

2 Responses to Recipe: Thai-spiced Winter Squash Soup

Leave a reply

For security, use of Google's reCAPTCHA service is required which is subject to the Google Privacy Policy and Terms of Use.

If you agree to these terms, please click here.

Why ask?