Thai Butternut Squash and Beer Soup

Thai Butternut Squash and Beer Soup, only thirty mintues to a delicious soup! 

There is a very strong likelihood that I will just eat soup until the end of time, or until the end of 2020, whichever comes first. And it seems like at this point, it’s a toss up. For this delightlyful pot of happiness, I just combined two of my favorite food categories: “Thai food” and “things that taste like fall”. Yes, that last one is absolutely a culinary designation, just trust me. 

Although I’m fairly certain butternut squash isn’t a common food that you’ll come across in Thailand, you’ll just have to view this as a mashup. A fusion. My “Pacific Northwest stuck on this side of the world” life fusing with my desire to “get on an airplane and travel to exotic destinations once the threat of a deadly virus has been lifted”. Someday this will happen, probably before the world ends. Until then, it’s time to make soup and ignore everything else. 

Thai Butternut Squash and Beer Soup

Servings 6 servings

Ingredients
  

  • 1 medium (1 ½ lbs.) butternut squash, peeled, seeded, diced
  • 2 tablespoon olive oil divided
  • 1 shallot bulb diced
  • 2 cups (16oz)broth vegetable or chicken
  • 3 tablespoons red curry paste
  • 2 teaspoons garlic powder
  • ½ teaspoon cumin
  • ½ teaspoon red chili flakes
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 can (13.5oz) full fat coconut milk
  • 4 oz rice noodles
  • ¼ cup chopped cilantro
  • ¼ cup chopped peanuts
  • Sriracha for serving
  • 1 cup (8oz)beer pilsner, pale ale, lager (nothing too hoppy)

Instructions
 

  • Preheat the oven to 350°F.
  • Add the diced squash to a baking sheet, drizzle with 1 tablespoon olive oil.
  • Roast until fork tender, about 20 minutes.
  • Heat the olive oil in a large pot over medium high heat, add the shallots, cook until softened.
  • Stir in the beer, broth, curry paste, garlic, cumin, chili flakes, salt, pepper, and coconut milk, bring to a low simmer.
  • Add the softened squash, remove from heat.
  • Using an immersion blender or stand blender, blend the soup until smooth (if using a stand blender, allow to cool slightly before blending). Return to heat, heat until warmed.
  • Add the rice noodles to a large bowl, cover with boiling water, allow to sit until softened, about 10 minutes.
  • Drain the noodles, add desired amount to a bowl, ladle in the warm soup.
  • Top with desired amount of cilantro, peanuts, drizzle with sriracha.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.