Thai Butternut Curry Soup

This creamy velvety smooth, Thai inspired, brilliant gold hued, vegan butternut curry soup recipe is beloved family favorite for sometime now. The soothing, savory aroma, delicate curry flavors, robust alliums are a reminder of all things we love about fall— leaves turning, and jack-o-lanterns, Halloween decorations, beautiful funky shaped pumpkins brings the season to the neighborhood porches. And as sun goes I imagine someone’s probably in the kitchen making a big pot of this red curry butternut coconut soup. Spicy, creamy, with a touch sweetness this soup is a feast for the senses, and there’s no more delicious way to enjoy the season. 

THAI BUTTERNUT CURRY SOUP

INGREDIENTS

• 1 tablespoons avocado or any neutral oil
• 1 medium yellow onion, roughly chopped 
• 3 cloves garlic, very roughly chopped
• 1 largish leek, cleaned and chopped
• 2 tablespoons roughly chopped fresh ginger, from a 2-inch knob
• 2-1/2 lb pre-cut butternut squash (or one 3-lb butternut squash, peeled, seeded and cubed) 
• 6 cups vegetable or chicken broth 
• 1-1/2 tablespoons fish sauce, optional, skip for plant based
• 1-2 tablespoons coconut or brown sugar
• 2-3 tablespoons Thai red curry paste
• 1 (14-oz) can unsweetened coconut milk 
• Juice of half a lime, plus more limes for serving
• 1/4 teaspoon salt
• chopped fresh cilantro, chives
• toasted pumpkin seeds, optional

INSTRUCTIONS

1. Heat the oil in a large soup pot over low-medium heat. Add the onion, leeks, garlic, and ginger and cook, stirring frequently, until softened, 5-6 minutes without browning.
2. Add the butternut squash, coconut sugar, broth and 2-3 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
3. Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the feeding opening hole in the lid open allowing the steam to escape.)
4. Stir in the coconut milk, lime juice, and salt. Bring it back to a simmer, then taste and adjust the seasonings
5. Ladle the soup into bowls. Garnish with herbs and seeds if desired.

PROTIPS

1.  The soup develops over time and tastes better the next day making it perfect for weeknight meals. Keep stored in a covered container in the refrigerator. If the soup thickens add a bit of water or broth to thin it back to the right consistency upon reheating.
2. The soup can also be frozen for up to 3 months. Defrost the soup in the refrigerator before reheating until fully heated through. Soup may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.