Thai Green Curry with Butternut Squash
This dish is a Thai-inspired version of a classic soup has the perfect balance of creamy coconut milk and the subtle sweetness of butternut squash, all enveloped in an aromatic spicy green curry sauce. You can add in any kind of protein from tender pieces of chicken to seafood such as shrimp or mussels for a complete meal. Garnished with toasted peanuts, coconut and chiles — the curry is both comforting and exciting.
Thai Green Curry and Butternut Squash Soup
Yield: 6-8
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
This Thai-inspired version of a class soup has the perfect balance of creamy coconut milk and the subtle sweetness of butternut squash, all enveloped in an aromatic spicy green curry sauce.
Ingredients
FOR THE SOUP
FOR THE GARNISH
Instructions
DIRECTIONS
- Start with roasting 2 medium butternut squashes. Cut the squashes in half and put them face down. Bake in the oven at 400°F for about 30 mins. Once the squashes are tender, you can scoop out the inside or cut them into cubes. To save time, you can even roast the squash a day ahead of time and keep them in the fridge overnight.
- Heat oven to 300°F degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes.
- Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.
- Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, the minced lemongrass, the sugar and the lime leaves, if using.
- Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.
- Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency.
- Thinly slice the basil leaves and arrange on a small plate or platter, along with lime wedges and peanut mixture. Serve soup hot with garnishes.
Notes
- Start with 2-3 tablespoons of curry and building from there.
- Add chicken or other proteins such as beef, shrimp, mussels, or tofu for a complete meal.
- Maesri green curry paste is great for this recipe.
