Go Back
Delicious bowl of Thai Coconut Squash Delicata Soup garnished with herbs.

Thai Coconut Delicata Squash Soup

This cozy, creamy soup transforms the sweet flavor of delicata squash into a rich, aromatic dish infused with Thai spices, perfect for family dinners or gatherings.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 325
Ingredients Method Notes

Ingredients
  

For the Soup
  • 3 pieces delicata squash Showcasing their creamy, sweet nature when cooked.
  • 2 Tbsp olive oil blended with 1/8 tsp curry powder Adds a rich, aromatic flavor.
  • 1 Tbsp butter For a velvety finish.
  • 1 piece onion, finely chopped Brings savory depth.
  • 1 tsp minced garlic Provides a fragrant kick.
  • 1 can coconut milk Lends rich, creamy texture.
  • 1 Tbsp fish sauce For subtle umami flavor.
  • 2 tsp red curry paste Offers warm heat and vibrant color.
  • 1 Tbsp brown sugar To balance the flavors.
  • 1 tsp turmeric Adds earthiness and a beautiful hue.
  • 4 cups chicken broth For a comforting base.
  • 1/2 cup heavy cream Creates a luxurious richness.
  • 1 piece lime Juice for a zesty brightness.
  • 2 Tbsp fresh cilantro, chopped (or 1/2 Tbsp dried flakes) Offers freshness.
  • to taste salt and pepper To enhance the dish's natural taste.
  • for serving drizzle of heavy cream Enhances the creamy texture.
  • to garnish fresh chopped cilantro
  • for garnish chopped peanuts For a crunchy contrast.
  • for garnish sprinkle of red pepper flakes Adds a finishing touch of heat.

Method
 

Preparation
  1. Wash and cut the delicata squash lengthwise. Scoop out the seeds and place cut side up on a baking tray.
  2. In a small bowl, combine olive oil with curry powder. Brush the mixture over the squash flesh and season with salt and pepper.
Roasting
  1. Preheat the oven to 425°F (about 220°C). Roast the seasoned squash for 35-40 minutes until tender.
  2. Allow the squash to cool, then scrape out the flesh and set aside.
Cooking the Soup
  1. Melt butter in a large pot over medium-high heat. Add chopped onion and minced garlic; cook until translucent.
  2. Pour in coconut milk, fish sauce, red curry paste, brown sugar, turmeric, salt, pepper, cilantro, and lime juice. Whisk to combine.
  3. Stir in the roasted squash and chicken broth. Bring to a light boil, then simmer for 20-25 minutes.
  4. Blend the soup until smooth using an immersion blender or a regular blender in batches.
  5. Return to medium-high heat, slowly drizzle in heavy cream while whisking until combined, then simmer briefly.
Serving
  1. Ladle soup into bowls and garnish with heavy cream drizzle, fresh cilantro, chopped peanuts, and red pepper flakes.

Notes

For added spice, incorporate more red curry paste. To make vegan, substitute chicken broth with vegetable broth and omit fish sauce. Consider adding roasted squash chunks back into the blended soup for texture.