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Thai Spiced Butternut Squash Soup

Serves: Makes 6 servings

Ingredients:

  • 1 tablespoon organic coconut oil
  • 5 tablespoons Thai Red Curry Paste (recipe to follow)
  • About 3⅓ pounds butternut squash, peeled, seeded and cut into 2-inch pieces
  • 4.2 cups (1L) vegetable or chicken broth
  • 13.5 oz. can coconut milk
  • 1 tablespoon fish sauce, or more to taste
  • Thinly shredded kaffir lime leaves, chile flakes and chopped roasted cashews, to garnish
  • Lime wedges, to serve


  • Thai Red Curry Paste:
  • 20 dried, long red chile peppers, seeds removed
  • 2-inch piece galangal or ginger, peeled and thinly sliced
  • 2 lemongrass stems, trimmed and roughly chopped
  • 12 to 14 coriander roots, scraped clean
  • 1 teaspoon roasted shrimp paste, optional
  • 10 fresh kaffir lime leaves, stems removed, thinly shredded
  • ⅓ cup rice bran oil or vegetable oil
  • 4 Asian or red shallots, roughly chopped
  • 12 cloves garlic, peeled
  • 2 teaspoons salt


Procedures:

Spice up your fall soups with this Thai version that features a homemade red curry paste, kaffir lime leaves and sweet, nutty butternut squash.

To make Thai red curry paste: Place chile peppers in a heatproof bowl. Cover with boiling water and soak for approximately 15 minutes or until softened then drain.

Place soaked peppers and remaining ingredients into Breville Boss blender jug and secure lid.

Select BLEND and blend for 2 minutes, scraping down sides of blender if necessary.

Storage: transfer to a clean glass jar. Paste can be stored in refrigerator with a little extra oil over the top for 1 week, or frozen for up to 1 month.

Tip: Roasted shrimp paste can be bought form the Asian aisle of your supermarket. If you can’t get roasted shrimp paste, use unroasted shrimp paste. However, you will need to roast it prior to use. Wrap the shrimp paste in a piece of aluminum foil. Cook in a hot oven-grill for 1 to 2 minutes each side.

To make Thai spiced butternut squash soup:

Heat coconut oil in a large saucepan over medium heat. Add the curry paste and cook, stirring, for 2 to 3 minutes or until fragrant.

Add squash and stock. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer for 20 minutes or until pumpkin is tender. Allow to cool until there is no visible steam.

Reserve ½ cup coconut milk and set aside. Add remaining coconut milk to the pumpkin mixture. Transfer a third of the squash soup mixture to the blender jug and secure lid.

Blend for 10 to 15 seconds or until smooth and transfer to a bowl. Repeat with remaining soup mixture.

Return soup mixture back to saucepan and heat gently over medium heat until hot. Add fish sauce and stir until combined. If additional seasoning is needed, increase fish sauce by 1 to 2 teaspoons at a time.

Serve: Divide soup among serving bowls. Drizzle with reserved coconut milk. Garnish with kaffir lime leaves, chile flakes and cashews. Serve with lime wedges.

by Breville

 
 
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