It probably seems crazy to most Americans to down a hot bowl of soup right now. This soup makes more sense to me because temperatures on the central coast just haven’t risen much at all. Next time it hits lower temperatures this soup would be perfect to enjoy on a cooler day. Better yet, you could wait until late summer or Fall when the squash actually comes into season. If you are craving roasted butternut squash like me, there’s no time like the present for a good soup.
I chose to make this soup with a few of the great flavors from Thai cooking–coconut milk, red chili paste, and a mixture of fragrant spices. I roasted the butternut squash first in the oven and threw all the ingredients into a big soup pot to simmer. The soup had a lot of wonderful flavors. I loved the flavor of the roasted squash with the creamy coconut milk, spicy chilies, and thai spices. It was pretty simple to throw together and I couldn’t be more happy with how it turned out! I served it with a side of jasmine rice and ended up mixing a few tablespoons of the rice into the soup. It turned out to be a great combination!
Roasted Butternut Squash Soup with Coconut Milk
- 1 yellow onion chopped
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 2 tsp cardamom
- 2 tsp coriander
- 2 tsp cumin
- 1/2 tsp anise
- 2 tsp ginger ground
- 2 tsp turmeric
- 1 tbsp madras curry powder
- 1 tsp paprika
- 1 large butternut squash chopped (about 3 cups pureed)
- 2 tbsp vegetable oil
- 2 tbsp butter
- salt and pepper to taste
- 2 tbsp thai red chili paste
- 5 arbol chilies toasted and ground
- 4 cloves garlic minced
- 15 oz coconut milk
- 3 cups chicken stock
- cilantro chopped for garnish
- coconut milk reserved for garnish (optional)
- 3 servings rice optional
Mix the dry spices in a bowl. In a saute pan, toast the spices for several minutes until fragrant. Toast the whole arbol chilies in the same pan as well.
On a large flat pan, place the butternut squash pieces and top with the 2 tbsp of butter, cut into small pieces. Evenly distribute the butter on top of the squash and season with salt and pepper.
Roast the squash in a preheated 375F oven for an hour until fork tender.
In a large sauce pot, heat the vegetable oil and add the onions, cooking for about 5 minutes. Add half of the spice mixture and stir to coat the onions.
Add the red chili paste, garlic, and arbol chilies and saute until fragrant, about a minute.
Puree the squash in a food processor or mash by hand.
Add the pureed squash, coconut milk, chicken stock, and the rest of the spices (adding more of each to taste). Stir to combine and bring to a low boil and cook for several minutes.
Turn down the heat to low, cover and cook for about 40 minutes.
Garnish with cilantro, coconut milk, and serve.