Thai Coconut Curry Butternut Squash Soup

3/9/14

Whether you are vegetarian or vegan all the time, do the Meatless Monday thing, abstain from meat on Fridays during Lent, or just want something delicious, #SundaySupper has a recipe for you with an entire menu of Meatless Meals. Take the classic butternut squash soup and add the exotic flavors of Asian cuisine and you get a new twist on a traditional comfort food with this rich and flavorful (and also vegan and gluten free) Thai Coconut Curry Butternut Squash Soup.

{Vegan} Thai Coconut Curry Butternut Squash Soup

I mentioned this ages and ages ago, but I was baptized and brought up Byzantine Catholic. All of the beliefs are the same as Roman Catholics (which is what most people are referring to when they just say “Catholic”), but some of the practices and traditions are a bit different. For us, Lent doesn’t start on Ash Wednesday, it actually start on Monday, and not only do we abstain from meat, but we also abstain from dairy on the first day of Lent and Good Friday. Other than shrimp (which I hated growing up), my family has never been the biggest seafood eaters, and we are most certainly not vegan. I grew up on meat and two sides or ground beefy-type casseroles and such, never beans or tofu or anything like that. If there was no meat, we most certainly had dairy – cheese ravioli, pizza, grilled cheese, pierogies with sour cream.

So for us the first day of Lent meant lots of Pop Tarts (surprisingly most varieties are dairy-free – weird), Campbell’s tomato soup, bananas with peanut butter, Jell-O, and for dinner, always Chinese takeout – shrimp or veggie fried rice or lo mein (and to be honest, for me it was white rice and soy sauce – I was a super picky kid). And the crazy part of it is that none of us really likes Chinese takeout.

My mom has stuck to this, never really branching out to explore other dairy-free seafood or vegan options. Honestly, she is kind of like a toddler when it comes to trying new foods, turning up her nose and letting out and ewwwww if she doesn’t like something, or thinks she won’t like it.

Luckily I have broadened my horizons in the meat- and dairy-free area – mushroom barley soup, lemon garlic shrimp and broccoli over brown rice, fish tacos with Mango Avocado Salsa. And this year, it was this Thai Coconut Curry Butternut Squash Soup. I can guarantee you that mom wouldn’t touch it (the words “Thai” and “curry” elicit an “ewwww”). And I can also guarantee you that she is totally missing out.

I’ve had the idea for this soup in my head for, I don’t know, a year and a half. Why I waited so long I’ll never know, because now I want to keep eating it. Mr. I Don’t Like Soup liked it, and The Bug and I ate it twice this week (the second time, The Hubby wasn’t home for dinner and the two of us polished it off). I’m willing to place bets even Baby Smiles would have eaten it, but I was a little hesitant to put curry in his baby belly just yet.

Butternut squash simmered in coconut milk and pureed makes it rich and creamy, peanut butter also adds to the smooth, luxurious texture, and Thai red curry paste brings in the exotic flavor and a bit of warmth, but not overwhelming spice since fit is balanced by the natural sweetness of the squash. A steaming bowl of Thai Coconut Curry Butternut Squash Soup is so satisfying and comforting. I know I’ll be making this over and over!

Join the #SundaySupper conversation on twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos. Would you like to join the Sunday Supper Movement? It’s easy! You can sign up by clicking here: Sunday Supper Movement.

Check out all of the other Meatless Eats from the #SundaySupper gang!

Do you have meatless meals once a week, occasionally, or are you always meatless?

Print Recipe

5 from 4 votes

Thai Coconut Curry Butternut Squash Soup

Take the classic butternut squash soup and add exotic East Asian flavors for a new twist on a traditional comfort food.

Course: Soup

Servings: 6

Author: Brianne @ Cupcakes & Kale Chips

Ingredients

• 1 tsp coconut or olive oil
• half of a medium onion chopped
• 1 large butternut squash peeled, seeded and cut into chunks
• 1 clove of garlic minched
• 1 tsp minced or grated fresh ginger
• 1/4 cup Thai red curry paste
• one can coconut milk I used light
• 1/4 cup peanut butter
• 2 Tbsp soy sauce or tamari
• salt & pepper
• water or vegetable broth if needed to adjust thickness

Instructions

• In a large sauce pan, heat the oil over medium heat.
• Add the squash, onion, and a pinch of salt and pepper.
• Cook for about 5 minutes, or until the onion and squash are starting to get tender.
• Add the garlic, ginger, and curry paste, and saute for another minute or two, until fragrant.
• Add the coconut milk, cover, and bring to a simmer. Simmer for 20-25 minutes, or until squash is tender.
• Puree with an immersion blender, or in batches in a blender or food processor.
• Return soup to the pot, return to a simmer and stir in the peanut butter and soy sauce or tamari.
• If thicker than you desire, add water or vegetable broth to thin it out.

Notes

Adapted from Soul-Warming Butternut Squash Soup with Sage & Thyme

Enjoy!

If you love butternut squash, try these recipes…

• Butternut Squash Gratin with Sage Pesto & Gorgonzola
• Butternut Squash & Cheddar Potatoes au Gratin
• Roasted Butternut Squash & Pomegranate Quinoa

And get some more great Meatless Menu ideas…

Salads, Soups, Stews and Starters

• Spicy Vegan Potato Salad by Killer Bunnies, Inc
• Veggie Salad Trio with Zucchini Noodles and Pesto by Hip Foodie Mom
• Olive Tapenade by MealDiva
• Chickpea Chile Soup with Greens and Grains by Shockingly Delicious
• Thai Coconut Curry Butternut Squash Soup by Cupcakes & Kale Chips
• Potato Chickpea Stew by The Not So Cheesy Kitchen
• “Beef” Stew with Potato Cake Tops by Jane’s Adventures in Dinner
• Mushroom and Wild Rice Soup by Cindy’s Recipes and Writings

“Meat”balls

• Teriyaki Quinoa “Meatballs” by The Foodie Patootie
• Black Bean “Meatballs” with Marinara by Foxes Love Lemons
• Spicy Vegetarian Meatballs by Mess Makes Food

Pastas, Pizzas and Casseroles

• Zucchini and Mushroom Skillet Lasagna by Curious Cuisiniere
• Four Cheese and Spinach Stuffed Shells by Melanie Makes
• Spicy Penne with Tomatoes and Havarti by That Skinny Chick Can Bake
• Cheesy Tomato Casserole by Bobbi’s Kozy Kitchen
• Deconstructed Vegan “Lasagna” by What Smells So Good?
• Ramen Stir Fry by Ninja Baking
• Roasted Red Pepper Lasagna by Cravings of a Lunatic
• Broccolini Macaroni and Cheese by Family Foodie
• Sundried Tomato and Zucchini Pizza with Goat Cheese by Healthy. Delicious.
• Creamy Parmesan Mushroom and Leek Pasta by Neighborfood
• Roasted Veggie Manicotti by Hot Momma’s Kitchen Chaos
• Pasta Patate by Webicurean
• Spaghetti and Chickpeas and Roasted Tomato Sauce by The Wimpy Vegetarian
• Radicchio and Gorgonzola Tortelloni with Butter and Walnuts by Manu’s Menu

Burgers

• Quinoa Black Bean Burger with Ginger Cilantro & Turmeric by Sue’s Nutrition Buzz
• Garbanzo and Brown Rice Burgers by girlichef
• Tofu Burgers by Small Wallet, Big Appetite

Tacos & Everything Wrapped

• Blackened Tofu Tacos with Asian Slaw by Hezzi-D’s Books and Cooks
• Mushroom & Poblano Tacos by La Cocina de Leslie
• Green Chile Enchiladas by Cookin’ Mimi
• Beet and Goat Cheese Tacos with Avocado Cream by The Girl In The Little Red Kitchen
• Black Bean and Avocado Flautas by Supper for a Steal
• Black Bean Spinach Quinoa Burritos by Alida’s Kitchen

Other Main and Side Dishes

• Vegan, Gluten Free Breakfast Bars by Pies and Plots
• Mushroom and Lentil Cottage Pie by A Kitchen Hoor’s Adventures
• Mediterranean Tomato Tart by Magnolia Days
• Lentil Stuffed Peppers by Peanut Butter and Peppers
• Fontina Polenta with Sauteed Porcini Mushrooms by La Bella Vita Cucina
• Leek and Zucchini Tarte Tatin by Food Lust People Love
• Tofu and Peas Curry (Tofu Matar) by Soni’s Food