Go Back

Thai Coconut Delicata Squash Soup

A warm, creamy soup blending roasted delicata squash with coconut milk and red curry paste for a rich yet light taste, perfect for healthy meal prep.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 200
Ingredients Method Notes

Ingredients
  

For the roasted squash
  • 3 pieces delicata squash Roasted for the soup
  • 2 Tbsp olive oil With 1/8 tsp curry powder mixed in
  • Salt and pepper To taste
For the soup base
  • 1 Tbsp butter For cooking aromatics
  • 1 medium onion, finely chopped
  • 1 tsp minced garlic
  • 1 can coconut milk Full-fat or light depending on preference
  • 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 substitute with 1/2 Tbsp dried cilantro flakes
  • Juice of 1 lime lime For brightness
  • 4 cups chicken broth Could be low-sodium
  • 1/2 cup heavy cream For richness
  • 1 drizzle heavy cream For serving
  • Fresh chopped cilantro cilantro For garnish
  • Chopped Peanuts peanuts For garnish
  • Sprinkle of red pepper flakes For garnish

Method
 

Preparation
  1. Wash and cut the delicata squash lengthwise and remove the seeds with a spoon. Place the squash cut side up on a baking tray.
  2. Combine the olive oil and curry powder and brush the mixture all over the flesh of the squash.
  3. Season with salt and pepper and roast it in the oven at 425°F (218°C) for 35-40 minutes.
  4. 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.
  5. In a large pot, melt the butter, add the onion and minced garlic, and cook over medium-high heat for 3 minutes or until the onions are translucent.
Cooking
  1. Add in the coconut milk, fish sauce, red curry paste, brown sugar, turmeric, salt, pepper, cilantro, and lime juice, and whisk together well.
  2. Add the roasted squash and the four cups of chicken broth. Bring to a light boil, then reduce the heat and simmer for 20-25 minutes.
  3. Remove from heat and use an immersion blender to get the soup silky smooth, or blend in small batches until smooth.
  4. Once the soup is smooth, return it to medium-high heat and drizzle in the heavy cream while whisking.
Serving
  1. Return to a simmer, then remove from heat and serve with optional garnishes: heavy cream, fresh cilantro, chopped peanuts, and red pepper flakes.

Notes

Store cooled soup in airtight containers in the fridge for up to 4 days. Reheat gently on the stove and stir often to avoid breaking the cream. For freezing, portion the soup into freezer-safe containers and freeze for up to 3 months. To keep a silky texture after freezing, stir in fresh cream or yogurt after reheating.