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Bowl of Thai Coconut Squash Soup garnished with herbs

Thai Coconut Delicata Squash Soup

A delightful soup blending roasted delicata squash with rich coconut milk, offering a warm, comforting flavor reminiscent of Thailand.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6 servings
Course: Appetizer, Soup
Cuisine: Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

For the soup
  • 3 pieces delicata squash Sweet and nutty flavor.
  • 2 Tbsp olive oil Mixed with curry powder.
  • 1/8 tsp curry powder Adds hint of spiciness.
  • 1 Tbsp butter For a rich, creamy base.
  • 1 pieces onion, finely chopped Provides depth.
  • 1 tsp minced garlic Complements the squash.
  • 1 can coconut milk Creamy and luscious.
  • 1 Tbsp fish sauce Brings umami flavor.
  • 2 tsp red curry paste Provides vibrancy.
  • 1 Tbsp brown sugar Balances flavors.
  • 1 tsp turmeric Adds color and earthiness.
  • 1 tsp salt For seasoning.
  • 1/4 tsp pepper For seasoning.
  • 2 Tbsp fresh cilantro, chopped Adds freshness.
  • 1 pieces lime juice Enhances flavors.
  • 4 cups chicken broth Savory base.
  • 1/2 cup heavy cream Adds luxurious creaminess.
  • drizzle of heavy cream For presentation.
  • fresh chopped cilantro Garnish.
  • chopped peanuts Adds crunch.
  • sprinkle of red pepper flakes For a spicy kick.

Method
 

Preparation
  1. Wash and cut your delicata squash lengthwise, removing the seeds with a spoon. Place the squash cut-side up on a baking tray.
  2. Combine the olive oil and curry powder, then brush this mixture all over the flesh of the squash. Season with salt and pepper before roasting in the oven at 425°F for 35-40 minutes.
  3. Once the squash is tender and aromatic, let it cool for a few minutes. Gently scrape the flesh out of the skin with a spoon and set it aside in a bowl.
Cooking
  1. In a large pot, melt the butter over medium-high heat. Add the chopped onion and minced garlic, cooking for about three minutes, or until the onions become translucent and fragrant.
  2. Stir in the coconut milk, fish sauce, red curry paste, brown sugar, turmeric, salt, pepper, cilantro, and lime juice. Whisk everything together well to combine the flavors.
  3. Fold in your roasted squash and add the four cups of chicken broth. Bring the mixture to a light boil, then reduce the heat and let it simmer for 20-25 minutes.
  4. Remove the pot from the heat, and using an immersion blender, blend the soup until it becomes silky smooth. If using a traditional blender, remember to remove the center insert of the lid to prevent the soup from exploding, and cover it with a towel while blending.
  5. Once the soup is smooth, return it to medium-high heat. Drizzle in the heavy cream while whisking continuously. Return to a simmer for a little while before removing it from the heat.
Serving
  1. Serve the soup in bowls, garnished with a drizzle of heavy cream, fresh chopped cilantro, chopped peanuts for texture, and a sprinkle of red pepper flakes for an extra kick.

Notes

For added depth, consider roasting your delicata squash with a sprinkle of cinnamon alongside the curry powder. If you like a thicker consistency, reduce the chicken broth slightly. Customize the spice level by adjusting the red curry paste. Don’t skip the lime juice, as acidity enhances the flavor.