Grammy's Kitchen · Butternut Squash Soup · Thai Curried Butternut Squash Soup
One of 49 butternut squash soup recipes we measured
from cookieandkate.com
135 cooks on cookieandkate.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 49.
| this recipe | typical | |
|---|---|---|
| liquid | 112% | 70% |
| dairy | 12% | 11% |
| fat | 3% | 2% |
| aromatics | 18% | 11% |
| salt | 0% | 0% |
| acid | 2% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 27 g | 2 tablespoons coconut oil or olive oil |
| 907 g | 2 pound butternut or kabocha squash, peeled, seeded, and cut into small 1/2-inch pieces (about 3 cups) |
| 150 g | 1 medium yellow onion, chopped |
| 12 g | 4 garlic cloves, pressed or chopped |
| 39 g | 2 to 3 tablespoons Thai red curry paste* |
| 4 g | 2 teaspoons ground coriander |
| 2 g | 1 teaspoon ground cumin |
| 2 g | 1/4 teaspoon fine salt |
| 0 g | 1/8 teaspoon red pepper flakes (up to 1/4 teaspoon for spicier soup) |
| 15 g | 1 tablespoon fresh lime juice |
| 907 g | 4 cups (32 ounces) vegetable broth |
| 113 g | 1/2 cup full fat coconut milk for drizzling on top |
| 1/2 cup large, unsweetened coconut flakes** | |
| Handful fresh cilantro leaves, chopped |
Method: 5 steps, published by cookieandkate.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“This is a very delicious soup. I would like to add a few tips here. Do pay attention to this recipe's yield, which is mentioned in cups rather than bowls or servings. Even though I doubled the recipe, the yield was not high enough to suit me, especially giv” — a cook, 5.0★
“I’m glad I read the comments before adding the curry paste. I started with 1T (then added more, ending up surpassing the recipe amount as we like spicy food, but had never used this particular brand) tasted, then waited until it had reduced a bit and recasted ” — a cook, 5.0★