This rich, creamy and spicy Thai-inspired Butternut Squash Soup features bright orange carrots and luscious butternut squash with a splash of spicy Thai red curry paste, which come together to create a vibrant and delicious autumn soup. Simple and easy to prepare, take full advantage of all of the farm fresh Canadian produce available at the moment, to create this stunning, velvety soup — and the ginger accents the fall flavours beautifully.
Spicy Butternut Squash & Carrot Soup with Ginger
2 tbsp olive oil or butter
1 onion, coarsely chopped
5 cloves garlic, minced
3 carrots, sliced
1 tbsp fresh ginger, minced
1 2-3 lb butternut squash, peeled and chopped into bite size pieces
4 cups chicken or vegetable broth
1 tbsp Thai red curry paste
salt and pepper to taste
Sour cream or Greek yogurt, for garnish
Heat oil in a large soup pot over medium heat. Add the onion, garlic and ginger and sauté until the onion softens and becomes translucent, about 8-10 minutes. Stir in the squash, carrots, red curry paste and chicken broth. Add a little water if needed so that the liquid covers the squash. Bring to a boil, then reduce heat to medium, cover and simmer until the squash is fork tender, about 20-25 minutes. Remove from heat and purée with an immersion blender until smooth. Season to taste with salt and pepper. To serve, ladle the soup into warmed bowls and drizzle with some sour cream or Greek yogurt and finish with a sprig of fresh rosemary, thyme or cilantro.