Spicy Butternut Squash Soup
This Spicy Butternut Squash Soup is perfect for an appetizer or a cozy lunch in front of a fire. With red curry paste, a mix of spices, and the creaminess of coconut milk, it's a comforting and satisfying dish with a kick!
Spicy Butternut Squash Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 2 ½ pounds butternut squash, cubed (around 4 cups)
- 1 yellow onion, chopped
- 2-3 tablespoons Thai red curry paste
- 1 teaspoon ground ginger
- 1 teaspoons cumin
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1/4 teaspoon cayenne pepper
- 2 garlic cloves, minced
- 2 cups chicken or vegetable broth
- 1 (14-ounce) can light coconut milk
- 1/4 cup creamy peanut butter
- 1 tablespoon apple cider vinegar
- Topping: toasted pepitas, fresh cilantro, and cracked black pepper
Instructions
Notes
If using a countertop blender
Allow the soup to cool slightly: It's important to let the soup cool down a bit before blending to avoid any accidents or splatters. Let it sit for about 10-15 minutes to reach a safe temperature.
Blend in batches: If you are using a countertop blender or food processor, it's best to blend the soup in batches. Fill the blender or food processor only halfway to prevent any overflow or accidents. Blend each batch thoroughly before moving on to the next.
Vent the blender: When blending hot soup in a countertop blender, be cautious as the heat can create pressure that may cause the lid to pop off. To prevent this, remove the center cap of the blender lid and cover it with a kitchen towel or paper towel. This allows steam to escape while blending.
Start on low speed: Begin blending on a low speed to avoid splattering hot soup. Gradually increase the speed until you reach the desired consistency. If needed, you can also use the pulse function to control the blending.
Remember, safety should always come first when working with hot liquids. Take your time and follow these tips to purée your hot soup safely and successfully.
Nutrition Facts
Calories
268.03Fat (grams)
15.24 gSat. Fat (grams)
6.23 gCarbs (grams)
30.8 gFiber (grams)
5.02 gNet carbs
25.77 gSugar (grams)
7.22 gProtein (grams)
4.83 gSodium (milligrams)
615.77 mgCholesterol (grams)
0 mgDirections
1. Heat the olive oil in a Dutch oven or a heavy-lidded soup pot over medium-high heat.
2. Add the butternut squash, onion, curry paste, and all the spices.
3. Stir together and sauté for 6-8 minutes until onions are soft and translucent.
4. Add the garlic and sauté for about a minute until fragrant.
5. Pour in the broth and coconut milk.
6. Stir together and bring to a boil.
7. Partially cover and reduce heat to medium-low. Simmer for 20-25 minutes.
8. You will know the squash is tender and ready when you can easily stick a fork in one of the cubes.
9. Add the peanut butter and vinegar. Stir together until peanut butter is melted and smooth.
10. Remove from heat and let soup cool for 5 minutes.
11. Using an immersion blender, puree the soup until smooth. You can also use a countertop blender working in batches. (see notes below)
12. Top the soup with toasted pepitas, cilantro, and black pepper to round out the flavors. Enjoy warm!