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!

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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 cup water or vegetable broth, or more if needed to adjust thickness
• 1/4 cup peanut butter
• 2 Tbsp soy sauce or tamari
• salt & pepper
• 1 lime

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 vegetable broth or water, peanut butter, soy sauce or tamari, and the juice of one lime.
• If thicker than you desire, add additional water or vegetable broth to thin it out.

Notes

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

Tried this recipe?Mention @cupcakekalechip or tag #cupcakesandkalechips!

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…

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