I tend to get obsessed with flavours.
It’s totally a seasonal thing. And every fall, I want squash and pumpkin errrrything. Until I don’t want any more ever.
I always have a lot of butternut squash soup in the fall. I love how it’s creamy, smooth, just a little sweet, and the perfect fall comfort food. But sure enough, by the end of November, I’m totally sick of it.
That’s why I love this version. It’s everything I love about butternut squash soup – smooth, creamy, golden – but it’s a little different. It’s spicy from Thai red curry paste, and the creaminess is amped up even more with the addition of coconut milk. Plus I blended in some chickpeas to add some much needed protein.
It’s warm and spicy, smooth and creamy, totally comforting. What a great way to spice up butternut squash soup!
Adapted from How Sweet Eats
1 tbsp coconut oil
1 onion, diced
4 cloves garlic, minced
1 tsp freshly grated ginger
2 tbsp red curry paste
4 cups vegetable broth
1 cup cooked chickpeas (you can used canned or cooked dried chickpeas)
1 butternuts squash, peeled and cut into 1-inch cubes
1 can coconut milk (you can use light if you want)
1 lime, juiced
salt and pepper
crushed red pepper flakes, for serving
Heat a large pot over medium heat and add coconut oil. When it’s melted, add onion and a pinch of salt, and cook until onion is translucent. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute. Add red curry paste and stir well. Cook the curry paste about 5 minutes. Add squash, chickpeas, and vegetable broth and cover, simmering until squash is soft, about 20 minutes.
Turn off the heat and blend using an immersion blender, or transfer to a regular blender in batches. Blend soup until smooth. Return soup to medium low heat and stir in coconut milk and lime juice. Season with salt and pepper. Cook, stirring, about 5 more minutes.
Serve soup with additional lime wedges and crushed red pepper flakes for spice.
Thai flavours and butternut squash? Officially my new obsession. I can’t get enough of this soup!