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–+ servings
yellow soup in a white bowl on a blue mat

Thai Coconut Delicata Squash Soup

Source: donuts2crumpets
Roasted delicata squash, coconut milk, red curry paste, turmeric, cilantro and limes are blended together to a velvety smooth texture!
Servings: 6
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
5 from 6 votes

Ingredients
  

  • 3 delicata squash
  • 2 Tbsp olive oil with 1/8 tsp curry powder
  • Salt and pepper
  • 1 Tbsp butter
  • 1 onion, finely chopped
  • 1 tsp minced garlic
  • 1 can coconut milk
  • 1 Tbsp fish sauce
  • 2 tsp red curry paste
  • 1 Tbsp brown sugar
  • 1 tsp turmeric
  • 1 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp fresh cilantro, chopped (OR 1/2 Tbsp dried cilantro flakes)
  • Juice of 1 lime
  • 4 cups chicken broth
  • 1/2 cup heavy cream

Optional Garnish

  • Drizzle of heavy cream
  • Fresh chopped cilantro
  • Chopped Peanuts
  • Sprinkle of red pepper flakes

Instructions
 

  • Wash and cut your delicata squash lengthwise and remove the seeds with a spoon. Place the squash cut side up on a baking tray.
  • Combine the olive oil and curry powder and brush the mixture all over the flesh of the squash.
  • Season with salt and pepper and roast it in the oven at 425 degrees for 35-40 minutes.
  • Let your squash cool for a few minutes, then gently scrape the flesh out of the skin with a spoon and set it aside in a bowl. (I discard the skin, however, note that it is completely edible, so if you get a couple of little bits in there when you are scraping out the roasted squash, it is plenty tender and won’t ruin the dish.)
  • In a large pot, melt the butter, add the onion and minced garlic and cook over med high heat for 3 minutes or until the onions are translucent.
  • Add in the coconut milk, fish sauce, red curry paste, brown sugar, turmeric, salt, pepper, cilantro and lime juice and whisk together well.
  • Add in your roasted squash and the four cups of chicken broth. Bring to a light boil, then reduce the heat and simmer for 20-25 minutes.
  • Remove from the heat and use an immersion blender to get the soup silky smooth, or put it in small batches through a blender. (If using a blender, be sure that you remove the lids center insert so the soup doesn’t explode and cover the blender with a towel while blending.)
  • Once the soup is smooth, return to medium-high heat and drizzle in the heavy cream while whisking.
  • Return to a simmer, then remove from the heat and serve with optional garnishes.