Can’t stop, won’t stop eating winter squash. For one, they so incredibly filling and are a perfect centerpiece of any meal. Second, they are buttery, rich and creamy and we love seeing how they transform with just a few simple spices. Today, that spice is Thai yellow curry paste. I guess that’s more ‘spices’ than spice, but who’s counting?
We keep a few containers of Thai curry pastes in our fridge on a regular basis to make all kinds of dishes. The yellow paste gives a beautiful flavor and color to squash. So, we decided to fry it all up in a little creamy coconut and give you just the perfect winter comfort food.
We like to keep our winter soups nice and thick and pour them over rice or scoop up with bread. We’ve included instructions for thinning it out if that’s your style. Enjoy and please tag us at The Urban Veg on Instagram, or let us know in the comments below what you thought if you make it!
Creamy Thai Curried Squash Soup
- 1 kabocha, acorn or kuri squash
- 1 yellow onion
- 3 cloves garlic
- 1/4 cup coconut cream
- 2 Tbsp vegan Thai yellow curry paste We use Mae Ploy brand
- 2 cups vegetable broth
- 2 cups water
- red pepper flakes optional for heat and topping
- cilantro for topping
- Heat oven to 425. While the oven is heating, prepare the squash. Cut the squash in half and scoop out the seeds. Then, cut the squash into 2-inch slices. Line a baking sheet with a silicone mat or parchment paper (you may need to use two baking sheets). Put the squash on the baking sheets and when the oven is ready, put them in the oven. Cook until tender and soft, about 20 minutes.
- While the squash is cooking, chop the onion and garlic.
- Open the can of coconut cream and scoop the thick layer, about 1/4 cup, off the top. If there isn't a thick layer, use 1/2 cup of the cream from the can. You will be cooking this cream down to create an oil to fry the curry paste and give it a slightly coconut flavor.
- Once the squash is done, remove it from the oven and remove the peels.
- Heat a large soup pot on medium. Once hot, add the coconut cream and cook, stirring frequently, until it begins to form into an oil and cook down.
- Add the curry paste to the coconut cream and stir well, frying the paste until it is fragrant. About 1-2 minutes.
- Add the onion and garlic to the pot and cook until the onion is translucent. There should still be oil in the pan, but if not, add a little water to continue cooking the onion.
- Once the onion is cooked, add the squash, vegetable broth and water and stir well. (If you want it thinner, you'll add more water AFTER you blend it in the below steps). Bring to a boil, then bring to a simmer for 20 minutes to let the flavors meld.
- Add the soup to a blender or use an immersion blender and blend well. Add more water now if you want it thinner. Taste for salt and pepper and add as desired. Add red chili flakes for heat if desired. Serve in soup bowls and top with toppings of choice such as cilantro, green onion and red chili flakes. Enjoy!