~Amanda~
One of my favorite things about fall is that it means soup season is here! I love making a nice big pot of soup on a brisk fall day and having the entire house filled with warm, comforting smells. This past week my mom underwent a dental procedure that left her only eating soft foods for a week so I had to think of my most delicious soup recipe to make for her so she’d have something flavorful and filling to eat for dinner one night – and this is that recipe! I came across a recipe for Thai Pumpkin Soup on My Organized Chaos a few years ago and have been putting my own spin on it ever since and it is by far one of my most favorite soups – the flavors are so exciting and fragrant, it’s hearty and creamy, and the best part?! It’s HEALTHY – it’s Whole30 approved, dairy-free, gluten-free and vegetarian so just about anyone can enjoy it guilt free!
So what makes this soup so delicious? First, we start with a base of butternut squash and baby white potatoes. Butternut squash is one of my favorite fall ingredients; it’s sweet and nutty flavor goes so well in so many dishes and it’s loaded with vitamins, minerals, fiber and antioxidants. The orange color is also just perfect for a fall soup. Baby white potatoes are a great starch to add some heartiness to the soup. Thai red curry paste and dried coriander are the source of most of the flavor and spice in this soup. Thai red curry paste is a mixture of red chili pepper, garlic, lemongrass, Thai ginger and other spices and it brings so much warmth and flavor to the soup. I also like adding ground coriander to the mix for it’s earthy and citrus-y notes.
Once the vegetables have sauteed with the spices for a bit, you add in chicken stock and simmer everything until the vegetables are cooked through and soft. At this point, it’s time to use one of my favorite kitchen gadgets – my immersion blender! I like to blend this soup up until it’s completely smooth in texture without any chunks. Once the soup has been pureed, you add in the coconut milk to bring in that great creaminess to the soup. Now finally to serve the soup, I put it in bowls, add in a little swirl of extra coconut milk and then top with chopped chives, roasted peanuts (or cashews if you’re making it Whole30) and some fresh lime juice. Hopefully you’re drooling just a little bit now and are going to make this amazing soup soon and I hope you enjoy it as much as I do!
- 1 tablespoon vegetable oil
- 1 medium yellow onion, chopped
- 2 cups butternut squash, peeled and cut in ½” cubes
- 1½ cups white baby potatoes, peeled and cut in ½” cubes
- 3 garlic cloves, minced
- ¼ cup Thai red curry paste
- 1 teaspoon ground coriander
- 3 cups chicken stock
- 1 14 ounce can coconut milk (full fat or low fat)
- Salt and pepper, to taste
- 2 tablespoons roasted peanuts
- 2 teaspoons fresh chives, finely chopped
- 2 limes, cut in half
- Heat the vegetable oil in a large pot over medium-high heat and cook the onion for 5 minutes until softened, stirring occasionally.
- Add the butternut squash and potatoes to the pot and cook for another 5 minutes, keep stirring.
- Add the garlic and cook for another minute then add the curry paste and ground coriander and stir consistently for 2 minutes until the squash and potatoes are coated.
- Add the chicken stock, stir and bring to a boil. Once boiling, reduce heat to low and cover then let simmer for 15 minutes.
- Remove the lid and continue to simmer for another 15-20 minutes until vegetables are cooked through and tender.
- Remove the pot from the heat and blend soup using an immersion blender (if you don’t have one, carefully transfer the soup to a blender in small batches and puree then return to the pot – be VERY careful as the soup will be really hot).
- Return the blended soup to low heat and add most of the coconut milk (save a few tablespoons for serving), stir and season with salt and pepper. Let simmer for 5 minutes until heated through.
- To serve, place soup in bowls then top with the remaining coconut milk, peanuts (or cashews), chives and squeeze of fresh lime juice.
