Curried Butternut Squash Soup
Written by Amy Tran
Here’s a simple soup that warm and comforting. It takes less than 30 minutes to make, is healthy, and is the perfect dish to warm you up on a cold day – or the perfect dish to make you pretend like it’s cold!
It tastes great on its own, topped with your choice of toppings (shrimp, pistachios, pumpkin seeds, or Italian sausage to name a few). Serve it as an appetizer, alongside a sandwich, or use it as a quick dish to bring along with you to a potluck.
INGREDIENTS
For the Soup:
1 tablespoon coconut oil (or fat of choice)
1 onion, chopped
2 cloves garlic, minced
2 tablespoon Thai red curry paste
pinch of salt + black pepper
5 cups peeled and cubed butternut squash, (roughly 1 large squash)
1 sweet potato, peeled, and cubed
1 15 oz can 100% pure pumpkin
1 16-oz box chicken broth + water if needed
1-1½ tablespoons fish sauce
1 can coconut milk
For the Shrimp:
1 teaspoon olive oil
1 lbs shrimp, peeled and deveined
salt + pepper
lime
Optional Garnishes:
Coconut milk
Pistachios
Fresh cilantro
INSTRUCTIONS
In a large pot over medium heat, sauté onions in coconut oil until soft, about 8 minutes, stirring frequently. Add garlic, ginger, Thai chili pepper, and curry paste and fry until fragrant (about 60 seconds).
Add the salt, chopped butternut squash, sweet potato, and can of pumpkin. Cover with chicken broth and add enough water to cover the vegetables. Add fish sauce and coconut milk, bring to a boil and then reduce the heat to low, cover, and let simmer for about 15 minutes (or until squash is fork-tender).
Transfer soup to a blender, and purée until smooth. Return to the pot, and taste for seasoning. Add more salt or fish sauce as needed.
Meanwhile, in a separate bowl, season the shrimp with salt and pepper. In a small frying pan on medium heat, add 1 teaspoon of olive oil. Add the shrimp and cook until just done-about 2 minutes on each side. When finished cooking, squeeze with fresh lime, and set aside.
To serve, ladle the smooth purée into bowls, top with a few shrimp, chopped fresh cilantro, and a sprinkle of chopped pistachios.
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