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I am excited to return and celebrate Fall with my Thai Butternut Squash, Sweet Potato Carrot Soup with Roasted Honey Sriracha Squash Seeds! (If I was in 4th grade, I’d add five lines of “!” afterwards, just so you could feel my passion on this soup!)
This soup is mega creamy (without any cream!), mega healthy and mega flavorful. The squash, sweet potatoes and carrots are sauteed in red curry, ginger and garlic, pureed, then simmered in coconut milk, basil and a touch of lime juice to create what tastes like complex, delectable layers of flavor but is actually very simple to prepare – the best kind of meal!
As I was cutting my butternut squash, I thought it would be a shame to not use the seeds (anyone else love roasted pumpkin seeds?!), so I decided to roast them in honey, Sriracha and cumin. They are DELISH! I had to smack my husband’s hand from devouring them all or I wasn’t going to have any left for the soup – let alone the pictures.
True to Thai cuisine, this soup is also garnished with roasted peanuts which add the perfect balance and interest of texture to the creamy soup. So for me, the crunch of the peanuts are a must, for Patrick the roasted honey Sriracha seeds are a must – so I added them both so this soup has double the flavor and texture!
Thai Butternut Squash, Sweet Potato Soup with Roasted Honey Sriracha Squash Seeds
- Thai Butternut Squash Sweet Potato, Carrot Soup
- 3 tablespoons coconut oil may substitute olive oil
- 1 sweet onion diced
- 1/4 cup red curry paste
- 1/4 teaspoon red pepper flakes optional
- 1 tablespoon freshly grated ginger
- 8 garlic cloves minced
- 3 cups uncooked butternut squash peeled, cut into 1”cubes, seeds separated
- 1 large sweet potato peeled, cut into 1”cubes
- 3 medium carrots peeled and chopped
- 4 cups chicken or vegetable stock
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 14 oz. can quality coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon dried basil
- 2 tablespoons lime juice
- Sriracha/Asian hot chili sauce to taste optional
- Honey Sriracha Butternut Squash Seeds
- Reserved butternut squash seeds
- 1 tablespoon honey
- 1/2 teaspoon coconut oil
- 1/2 teaspoon Sriracha/Asian hot chili sauce
- 1/2 teaspoon salt
- 1/4 teaspoon ground cumin
- Freshly squeezed lime juice
- 1 cup roasted peanuts chopped (a must! unless you're allergic)
- 1/2 cup cilantro roughly chopped (optional)
- Preheat oven to 300 degrees. Line a baking tray with a slip mat, parchment paper or foil sprayed with non-stick cooking spray. Rinse squash seeds and pat dry. In a small bowl, whisk together "seed ingredients;" add seeds and stir until evenly coated. Spread seeds out evenly on baking sheet in a single layer. Cook for 25-30 minutes (or longer) depending on how “crunchy” you like your seeds.
- Meanwhile, melt coconut oil in a large sauté pan (may use large soup pot or Dutch oven), over medium heat. When oil is hot, add, onions and sauté until onions are soft, about 3 - 5 minutes. Add red curry paste, red pepper flakes, ginger and garlic; stir to combine with onions; saute for 3 minutes. Add squash, sweet potatoes, carrots and chicken stock. Season with 1 teaspoon salt, and ½ teaspoon pepper. Bring to a boil, cover, then reduce heat to medium. Simmer for 15-20 minutes or until vegetables are soft.
- Meanwhile, dry roast peanuts (even if they are already “dry roasted”) in a medium skillet over medium heat, stirring occasionally until golden. Transfer to you food processor or blender and rough chop. Transfer to a bowl or plate.
- Once vegetables are soft, turn off the heat and get out a second pot (large enough to hold soup). Pour half of the vegetable mixture into blender/food processor. Puree until soup is smooth, taking care to not cover the blender completely or it will explode (I use a paper towel), then transfer to the clean pot. Repeat with remaining soup.
- Add coconut milk, fish sauce, and basil to the soup and cook until soup is heated through (2-5 minutes). When ready to server, stir in 2 tablespoons lime juice. Taste soup and add desired amount of Sriracha, salt and pepper to taste.
- To serve, squeeze fresh lime juice onto individual bowls for a fresh pop and garnish with roasted seeds, peanuts and cilantro.
This soup can be ready in a snap if you prep all your vegetables in advance. You can also buy pre-cut butternut squash in order to save time. It won't have the seeds with it to roast, but will be delicious with the peanuts - you will just have to try the seeds another time!
Recipe Source: Carlsbad Cravings Original
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