Golden Autumn Thai Butternut Squash Delight
This enticing Golden Autumn Thai Butternut Squash Delight is a celebration of autumn flavors and vibrant colors. The creamy texture of butternut squash harmonizes beautifully with the aromatic Thai spices, including zesty ginger and rich red curry paste. This soup is not only visually stunning with its golden hue but also a treat for the taste buds. Whether served as a warming first course at a festive autumn gathering or as a light, nourishing main alongside a refreshing salad and crusty bread, this soup is versatile and satisfying. Adjust the seasoning to suit your palate for the perfect cozy meal. Enjoy the embracing warmth and delightful tropical nuances in every spoonful!
6
Servings
133
Calories
15
Ingredients
Ingredients
Olive oil
2 tablespoons (none)
Carrot
2/3 cup (diced)
Celery
1/2 cup (diced)
Onion
2/3 cup (diced)
Red curry paste
1 tablespoon (none)
Fresh ginger
2 teaspoons (chopped)
Butternut squash
4 cups (cubed (about 1 medium squash))
Low sodium chicken broth
4-6 cups (none)
Coconut milk
1/2 cup (light or regular)
Sea salt
to taste (none)
Fresh ground pepper
to taste (none)
Pappadams
to garnish (none)
Toasted coconut flakes
to garnish (none)
Fresh cilantro
to garnish (chopped)
Fresh lime
optional (cut into wedges)
Instructions
1
In a large soup pot, heat the olive oil over medium heat. Add the diced carrot, celery, and onion, stirring well to combine. Cook for about 3 to 4 minutes, or until the vegetables are tender, adding the red curry paste and fresh ginger during the last minute of cooking to release their flavors.
2
Add the cubed butternut squash to the pot and stir to integrate all the flavors. Pour in enough chicken broth to just cover the squash, bringing the mixture to a boil. Once boiling, reduce the heat to a gentle simmer and cook for approximately 30 minutes, or until the squash is fork-tender.
3
After the squash is cooked, stir in the coconut milk and season generously with sea salt and fresh ground pepper. Taste and adjust the seasonings according to your preferences.
4
For a velvety smooth soup, use an immersion blender to puree the mixture directly in the pot. If you prefer, let the soup cool slightly, then carefully transfer it to a blender in batches and blend until smooth.
5
To serve, ladle the soup into bowls and garnish each serving with one or two crispy pappadums, a tablespoon of toasted coconut flakes, and a tablespoon of freshly chopped cilantro. Offer lime wedges on the side for a zesty finish.
6
Enjoy this delightful soup warm, savoring the comforting blend of flavors!
Nutrition Information
4.7g
Fat
25g
Carbs
2.5g
Protein
4.2g
Fiber
2g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Golden Autumn Thai Butternut Squash Delight?
It is a vibrant, creamy soup that combines the seasonal flavor of butternut squash with aromatic Thai spices like red curry paste and fresh ginger.
How many servings does this recipe make?
This recipe is designed to yield 6 servings.
What is the calorie count per serving?
Each serving of this soup contains approximately 133 calories.
How much fat is in one serving?
There are 4.7g of fat per serving.
What are the carbohydrate and fiber levels?
Each serving provides 25g of carbohydrates and 4.2g of dietary fiber.
Is there a lot of sugar in this soup?
No, this recipe is relatively low in sugar, with only 2g per serving.
How much protein does this squash soup contain?
This soup contains approximately 2.5g of protein per serving.
What oil is recommended for sautéing the vegetables?
The recipe calls for 2 tablespoons of olive oil to sauté the carrots, celery, and onions.
When should I add the red curry paste and fresh ginger?
Add the red curry paste and chopped fresh ginger during the last minute of sautéing the vegetables to release their aromatic flavors.
How much butternut squash do I need?
You will need 4 cups of cubed butternut squash, which is roughly equivalent to one medium-sized squash.
What type of broth should be used?
The recipe suggests using 4-6 cups of low-sodium chicken broth.
How long does the soup need to simmer?
The mixture should simmer for approximately 30 minutes, or until the squash becomes fork-tender.
Should I use light or regular coconut milk?
You can use either light or regular coconut milk depending on your preference for richness; 1/2 cup is required.
How do I make the soup smooth and velvety?
Use an immersion blender to puree the soup directly in the pot, or carefully use a standard blender in batches.
What garnishes are suggested for this dish?
Garnish with crispy pappadums, toasted coconut flakes, and freshly chopped cilantro.
Can I add lime to this soup?
Yes, offering fresh lime wedges on the side provides a zesty finish that complements the Thai spices.
How are the carrots, celery, and onions prepared?
The carrots, celery, and onions should all be diced before being added to the soup pot.
Is this soup considered a vegetarian dish?
While categorized as vegetarian in tags, the recipe uses chicken broth; simply swap for vegetable broth to make it strictly vegetarian or vegan.
What is the primary seasoning used?
The soup is seasoned to taste with sea salt and fresh ground pepper after adding the coconut milk.
How many ingredients are in this recipe?
There are 15 ingredients in total, including optional garnishes.
What are some tags associated with this recipe?
Associated tags include soup, butternut squash, Thai flavors, autumn, comfort food, and healthy.
Is this recipe suitable for autumn gatherings?
Yes, it is an ideal warming first course for festive autumn gatherings or a light main course.
What should the heat setting be for sautéing?
Vegetables should be sautéed over medium heat.
What is the preparation for the fresh ginger?
The fresh ginger should be finely chopped before being added to the pot.
Can I serve this soup with bread?
Yes, it pairs beautifully with crusty bread and a refreshing salad.
Is there any sodium information provided?
Specific sodium levels are not provided, but using low-sodium chicken broth helps control the salt content.
How do I toast coconut flakes for garnish?
While not detailed in instructions, you can lightly brown coconut flakes in a dry pan over low heat until fragrant.
What is the texture of the soup after blending?
The soup should have a velvety smooth and creamy consistency.
Is the onion amount the same as the carrot?
Yes, both the diced carrot and the diced onion require 2/3 cup.
How much fresh ginger is used?
The recipe calls for 2 teaspoons of chopped fresh ginger.