Thai people love to have flavor contrast in their cooking. Root vegetables like pumpkins and butternut squash are popular in Thai and Laotian cooking. Butternut squashes have a hard rind and a golden orange flesh; they are at their best from early fall through winter. Thai style butternut squash is gaining popularity as a fusion dish in Thailand. I hope you like my version of Thai Curried Butternut Squash Soup.
2 tablespoons butter
1 tablespoon vegetable oil
1 small onion, chopped
1 piece (2 inches) fresh ginger, grated on a microplane
2 garlic cloves, chopped
2 3/4 pounds small butternut squash, prepared and cut into 3/4-inch cubes
2 tablespoons red curry paste (more if you want it spicier)
4 cups vegetable broth (you can also use chicken broth)
1 13-14 oz can unsweetened coconut milk
1/4 teaspoon of Sriracha sauce
1/4 tsp kosher salt
Chopped scallions, for garnish
Melt butter oil in a large saucepan over medium heat. Cook onions for 2 minutes. Add ginger, garlic, and squash; cook, stirring occasionally, until fragrant, 6 to 8 minutes. Stir in the red curry paste, until fragrant, 3 minutes. Stir in 4 cups broth. Bring to a boil; reduce heat. Simmer until squash is tender, 20 minutes. Add coconut milk.
Purée soup in two or three batches. When blending hot foods, allow the heat to escape to prevent splattering. Remove the cap from the hole of the blender’s lid, and cover with a dish towel. Stir in Sriracha sauce and salt. Serve hot, garnish with chopped scallions.