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Thai Butternut Curry Soup

A fiery vegetable soup made easy with pre-made curry paste, frozen vegetables and simple cooking methods. An optional roasted vegetable step adds a delightful smokey surprise. This super healthy dish is a curry wrapped up in a soup bowl. Feel free to switch up the vegetables to whatever you have on hand, another handy clean-out-your-crisper drawer recipe.

Soup ingredients.

October is the official soup season spring board where I live. There’s a switch that gets flipped turning 90’s temps to 60’s temps in the span of a week. Thoughts are consumed with soup making and culinary exploration.

My inspiration every year comes from Wikipedia of all places. Their LIST OF SOUPS article is a veritable rabbit hole. Be careful going down this delightful time-suck. You may emerge a mere three hours later, inspired and ready to start stewing and chopping.

Tomatoes and peppers on a baking sheet.

I wanted to develop this recipe in part to convince you to always keep a container of Thai curry paste in your back-pocket arsenal. Thai curry paste comes in many varieties, the most common I find are yellow, red, green curry paste, and massaman. Any of them will do and I enjoy them all.

Thai curry is different from Indian curry in that the ingredients are vegetal. Leaves, chilies and herbs dominate this product. Indian ‘curry’ is dominated by dried spices, usually toasted but not always.

Roasted tomatoes.

Thai curry paste last a long time in the fridge, making it a perfect staple to keep on hand. Whenever you need to punch up your regular recipes, sometimes a dollop of this magnificent culinary short-cut, or maybe this one, can really level-up your weeknight dinner. Think sheet-pan dinners, meatloaf, soup, egg salad, potatoes. You get the idea.

Keeping some of this on hand is one of my favorite kitchen short-cuts. All of the hard work has already been done for you. Shopping for hard-to-find ingredients (hello kaffir lime leaves) chopping, mincing etc.

As much as I love using Thai curry paste, favorite ‘cheater’ ingredient of all time when cooking is actually miso. I added it to this recipe because it is an umami power player. Umami is the ‘Fifth Taste’ and the cornerstone of most savory recipe creations. I add it to almost anything savory as a culinary ‘crutch’. If I add miso, I know it will be good. Just. remember to add toward the end of cooking if stewing something. The taste will wane over cooking time.

If you are making your own broth, you will need to check out this post on How to Make Broth. It also gives you clues as to when homemade broth is a must or if you can get away with store bought broth.

I hope this recipe not only nourishes your belly and body but also your culinary wisdom. There’s a lot of good stuff in this recipe.

Bon Appetit!


How to make this soup

Onions and Curry Paste in a pan.
Saute onions in a little oil until soft. Add curry paste.
Onions and Curry Paste in a pan.
Cook the curry paste to bloom the flavors.
Onions and Curry Paste in a pan with tomato paste.
Add tomato paste and stir for two minutes to develop the umami in the tomato paste.
Pan with squash added.
Add liquid and butternut squash. I used frozen buy you can use fresh. Cook until soft.
Squash soup in food processor.
Add half the soup to a food processor or blender.
Pureed squash soup.
Process until pureed.
Soup pot with coconut milk added.
Add back to soup pot along with coconut milk. Simmer with lid off until thickened, about 20 minutes.
Roasted veggies in a white bowl.
I roasted vegetables in the oven and spooned the soup over the vegetables. This gave the soup a nice smokey and textural element. If you want to skip this step, simply add a can of diced tomatoes to the last step with the coconut milk.
Best Butternut Squash Curry Soup
Serve and decorate. I garnished with coconut milk that I had reserved, fresh herbs and freshly ground black pepper.
Best Butternut Squash Curry Soup

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Best Butternut Squash Curry Soup
Best Butternut Squash Curry Soup

Thai Butternut Curry Soup

Yield: 8
Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 55 minutes

A fiery vegetable soup made easy with pre-made curry paste, frozen vegetables and simple cooking methods. An optional roasted vegetable step adds a delightful smokey surprise. This super healthy dish is a curry wrapped up in a soup bowl.

Ingredients

  • 1 1/2 lb fresh tomatoes or other veggies cut into bite-sized pieces (optional, see notes below).
  • Olive oil for drizzling
  • Salt and pepper
  • 3 Tbs cooking oil (veg, sunflower, ghee etc)
  • 1 cup white onion, diced
  • 3 Tbs Thai Yellow Curry Paste
  • 2 Tbs tomato paste
  • 28 oz broth of your choice
  • 20 oz frozen butternut squash (may use fresh, peeled and chopped)
  • 15 oz coconut milk
  • 2 Tbs Miso
  • Salt to taste

Instructions

  1. Preheat oven to 400F.
  2. On a rimmed baking sheet, line with foil or parchment paper. Add tomatoes, drizzle with olive oil, salt and pepper. Bake for 20-30. minutes, until the tomatoes are slightly charred.
  3. While tomatoes are baking, in a large pot, heat oil over medium heat, add onions. Cook until soft.
  4. Add curry paste and stir for one minute.
  5. Add tomato paste and stir for two minutes.
  6. Add broth, butternut squash and simmer until soft. Frozen squash softens faster than fresh.
  7. Add half of the soup to a food processor or blender, process until pureed.
  8. Add back to the pot, bring to a simmer with lid off. Continue cooking until thickened.
  9. Dissolve miso paste in a little hot water, add to pot. Add coconut milk and bring to simmer.
  10. Serve baked veggies in bowls, spoon soup over veggies, garnish as desired.

Notes

  • Roasting vegetables are optional. Instead of serving the soup over roasting vegetables, you may add one 15 oz can of diced or crushed tomatoes instead. You would add this after you pureed half the soup.
  • I reserved a little coconut milk to garnish the soup. I also added some fresh herbs that I grow on my porch in pots.
  • I used chicken broth but you can easily make this vegan or vegetarian by changing up the broth.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 283Total Fat: 20gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 3mgSodium: 806mgCarbohydrates: 23gFiber: 5gSugar: 8gProtein: 7g

Did you make this recipe?

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Hannah

Monday 18th of January 2021

Wow, the flavors in this soup are AMAZING!!! This may be my new favorite soup of all time. I never knew butternut squash could taste so delicious. And it was the first time using miso paste, which now I’m a total fan :)

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