Cookie and Kate: Thai Curried Butternut Squash Soup
A creator-hosted demonstration of butternut squash, red Thai curry paste and coconut-milk soup. Its ingredient ratios and methods differ; follow FOOD's 500 g squash, 18 g paste and 300 ml coconut milk, and check curry paste for shrimp/fish/soy plus hot-blending burn precautions. Browser video playback has not been tested.
Official cooking video · Cookie and Kate · YOUTUBEGinger-Coconut Pumpkin Red Curry Soup
A smooth soup of simmered squash, ginger, coconut milk and red curry paste. Use a large pot and immersion blender. Red curry pastes may contain shrimp or fish.
Ingredients
servings: 3 · Check ingredients
Steps
- 01
1. Wash hands. Peel and deseed 500 g squash; cut into 2 cm pieces. Slice 120 g onion and mince 15 g ginger and 8 g garlic.
- 02
2. Heat 15 ml oil over medium heat. Cook onion for 4 minutes, ginger and garlic for 1 minute, then stir in 18 g red curry paste for 30 seconds without scorching.
Check the 18 g red curry paste label: some brands contain shrimp or fish ingredients. During the thirty-second sauté, lower the heat if the paste scorches or produces irritating fumes. - 03
3. Add 500 g squash and 400 ml water, bring to a boil and then cover and simmer over medium heat for 15–18 minutes until squash is easily pierced with a fork.
- 04
Turn off the heat and let the bubbling stop, for at least three minutes. Fully submerge the immersion-blender head before switching on at the lowest speed; turn it off before lifting it out. Never fill a sealed blender with hot soup, and let the mixture cool longer if it is still bubbling or splashing.
- 05
5. Stir in 300 ml coconut milk and 2 g salt; heat over medium-low for 3–4 minutes. Turn off heat, add 20 ml lime juice, divide into three bowls and add 10 g cilantro if desired.
Before you cook
Red curry paste may contain shrimp, fish or soy; check the actual brand label. Clean the squash and work on a stable board, and protect against hot splashes while blending. Refrigerate leftovers within 2 hours at 4°C or below in shallow containers; bring to a full boil when reheating.
Allergens: red curry paste may contain shrimp, fish or soy, coconut (check personal tolerance)
Image & source credits
These illustrations stand in for food photos.
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