Carrot & Butternut Squash Soup with Coconut Milk
With Thai-inspired flavours, this hearty soup is perfect to spice up a cold day. Roasting the squash & carrots in a hot oven brings out the sweet flavours and adds some complexity to the finished dish.
Ingredients
- 600 g (1 ¼ lb) butternut squash peeled, seeds removed & cut into 2cm (1in) cubes
- 500 g (1 lb) carrots peeled & cut into 2cm (1in) cubes
- 2 shallots diced
- 3 cloves garlic roughly chopped
- 5 g (2 tbsp) cilantro leaves picked & stems finely chopped
- 2 tsp Thai red curry paste (see note 1)
- 750 ml (3 cups) chicken or vegetable stock
- 1 tbsp fish sauce (see note 2)
- 2 tsp brown sugar
- 500 ml (2 cups) full-fat coconut milk one standard-sized can
- 1 tbsp fresh lime juice
Instructions
- Preheat oven to 220°C/425°F. Add the carrots and squash to a rimmed baking sheet. Drizzle with 1 tbsp of neutral oil and season with salt and pepper. Move to the oven and roast until very tender and golden in parts - about 20-30 minutes.
- Meanwhile, add 2 tbsp of neutral oil to a small saucepan. Once shimmering, add the shallot, garlic and cilantro stems and cook until softened - about 2-3 minutes. Add the curry paste and cook until fragrant and it begins to darken - another minute or two.
- Add the roasted carrots and squash and stir to combine. Pour over the stock and add the fish sauce and sugar. Bring to a simmer.
- Allow the soup to simmer for 5-10 minutes to allow the squash and carrots to break down and get very soft. Then, use a stick blender (or transfer the soup to the jar of a standard blender) and puree until very smooth. Return the soup to the stovetop if using a standard blender.
- Swirl in the coconut milk and bring to a simmer. Taste to adjust for seasoning, adding more fish sauce (or soy sauce) if needed. Off heat, stir in the lime juice. Serve, topping with the picked cilantro leaves.
Notes
- If you want to make this soup vegan, make sure to use a curry paste that doesn't include shrimp paste or fish products
- Sub an equal amount of soy sauce for fish sauce if you want to make this soup vegan
Nutrition
Calories: 191kcal | Carbohydrates: 24g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 304mg | Potassium: 711mg | Fiber: 5g | Sugar: 9g | Vitamin A: 23101IU | Vitamin C: 25mg | Calcium: 85mg | Iron: 3mg
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
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