Thai-Inspired Red Curry Butternut Squash & Cauliflower Soup

I am always looking for new pureed soup recipes to make.  Big batch is best as I have 3-1/2 cup containers I fill and then put them in the freezer. I love soup for lunch and a lot of the store bought deli style soups are very high in fat and calories.  This give me an option that is healthier, but I am always looking for new twists or flavors to try.  

This recipe I found on a site called Once Upon a Chef.  I was hoping it would have a little stronger flavor profile, but it is still really good.  I will be making it again, but upping the spice so there is more heat.  I love roasting the butternut squash and cauliflower for flavor, but was way too busy, so popped everything in the crockpot on low for 4 hours, then let cool a bit and pureed until smooth.  

The only thing I would suggest is to taste the soup once it is pureed and adjust. I added 2 more T of Red Curry Paste. I don't know if I got an extra mild version, but it definitely needed more to hit the right note for me.  And I added a little soy sauce. Not too much.  Voila.  

This made 5 containers, each 2 servings.  I put one in the refrigerator for my next two lunches and the rest in the freezer with my other soups for the future. Enjoy!

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Thai-Inspired Red Curry Butternut Squash &Cauliflower Soup

Ingredients - 

2 T                             Vegetable oil
2                                Medium onions, roughly chopped
3 cloves                     Garlic, very roughly chopped
2 T                             Roughly chopped fresh  peeled ginger
2½ lb                         Butternut squash, cubed (frozen or fresh) 
1                                Medium cauliflower, broken into small pieces

3                                Large carrots, cut into 1-inch cubes
6 C                            Vegetable broth (I use low sodium)
1½ T                          Fish sauce
3 T                             Sugar
3 T                             Thai red curry paste
1 1                             4-oz (400-ml) can unsweetened coconut milk

Optional Garnishes -
Sriracha sauce, for drizzling
4 scallions, thinly sliced
¾ cup salted peanuts, roughly chopped
⅓ cup chopped fresh cilantro

Instructions - 

From the website - Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary. Add the squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.

Alternative 1 -  Put all the ingredients except the garnishes in a crockpot.  Cook on high for 4 hours, then take off the lid and let cool. 

Alternative 2 - Preheat the over to 350 degrees.  Place the Squash, cauliflower, carrots, and onion on a sheet pan. Toss with a small amount of oil and roast until done.  While the veggies are roasting, saute the garlic and ginger in a large soup pot until softened, 6 to 8 minutes. Do not brown.  Add the add the roasted veggies along with all other ingredients and simmer until everything is tender. 

Puree the soup in a high speed blender, or with a hand-held immersion blender, until very smooth. Taste and adjust seasonings. I added more red curry paste and some soy sauce. Make it your own. Serve in bowls with Sriracha sauce and garnishes on the side so guests can make choose what they like.