Butternut Squash and Green Curry Soup

Ingredients

• 4 tbsp coconut oil or neutral-tasting oil (For cooking the soup)
• 3 medium shallots (Diced)
• 1 2-inch piece fresh ginger (Peeled and thinly sliced)
• 1 lemongrass stalk (Cut into 3-inch pieces)
• kosher salt (A generous pinch, plus more to taste)
• 2 medium butternut squash (About 4 pounds total; peeled, seeded, and cut into about ¾-inch cubes)
• 2 13 ½-ounce cans coconut milk
• 8 tbsp Thai green curry paste (Or to taste)
• 3 tbsp fish sauce (For the soup)
• 4 cup water or chicken stock (Preferably homemade; additional amount may be used to thin the soup)
• 0.75 cup raw peanuts (For the garnish)
• 0.75 cup unsweetened raw coconut flakes (For the garnish)
• 2 tbsp fish sauce (For the garnish)
• 8 small dried red chiles (Such as Japones or chiles de árbol; thinly sliced)
• 1 tbsp neutral-tasting oil or melted coconut oil (For the garnish)
• 1 tbsp lemongrass (Minced; for the garnish)
• 1 tsp sugar (For the garnish)
• 10 lime leaves (Thinly sliced; optional)
• Thai or Italian basil leaves (A handful; thinly sliced for serving)
• 2 limes (Quartered for serving)

Steps

1. 1

   Heat the oven to 300°F. Melt the coconut oil or neutral-tasting oil in a large Dutch oven or soup pot over medium-high heat.

2. 2

   When the oil shimmers, add the diced shallots, sliced ginger, lemongrass pieces, and a generous pinch of kosher salt. Reduce the heat to low and cook, stirring occasionally, until the shallots are tender and just beginning to brown, about 18 minutes.

3. 3

   Add the cubed butternut squash, coconut milk, green curry paste, 3 tablespoons fish sauce, and 3 cups water or stock. Increase the heat to high.

4. 4

   When the liquid comes to a boil, reduce the heat to a simmer. Cover and cook until the squash is tender, about 25 minutes.

5. 5

   While the soup cooks, prepare the garnish. In a medium mixing bowl, toss together the peanuts, coconut flakes, 2 tablespoons fish sauce, sliced dried chiles, 1 tablespoon oil, minced lemongrass, sugar, and the lime leaves if using.

6. 6

   Spread the garnish mixture in a single layer on a baking sheet. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes.

7. 7

   When the coconut is deep golden brown, remove the baking sheet from the oven and immediately pour the mixture into a bowl to prevent it from overcooking. Stir to combine and set aside.

8. 8

   Remove the soup from the heat and remove the lemongrass stalks from the pot.

9. 9

   Purée the soup with a hand blender. Alternatively, transfer it in batches to a blender or food processor and purée.

10. 10

    Taste the soup and adjust the salt and green curry paste. Add more water or stock to thin it to the desired consistency.

11. 11

    Thinly slice the basil leaves and arrange them on a small plate or platter with the lime wedges and peanut mixture. Serve the soup hot with the garnishes.

Notes

The curry paste amount is given as 6 to 8 tablespoons, or to taste; comments on the source note that traditional Thai curry pastes can be especially spicy, so adjust according to the paste used and personal preference. The structured recipe specifies 3 cups of water or stock initially, with additional liquid for thinning if needed.

Nutrition per serving

• soup
• main
• Thai-inspired
• vegetarian adaptable
• gluten-free
• dairy-free
• spicy
• puréed