I woke up today with a nasty head cold, but didn’t have the chicken thighs, jalapenos, or other ingredients for Tom Yum Gai, my go-to feel-better soup. But I’d seen a Thai Pumpkin Soup on Vanilla Sugar the other day, and decided to give it a go. It turned out AMAZING and I wanted to shout it from the rooftops. Since it’s like 30 degrees out, I’m tempering my enthusiasm down to a blog post instead.
Thai Squash Soup
(Serves 6-8, based on the Thai Pumpkin Soup from Vanilla Sugar)
1 butternut squash (about 8″-10″ long) or small Kobocha pumpkin
1/4 cup coconut oil
1 pound mild Italian sausage
2 T. (or more) Thai Kitchen red curry paste
4 cups vegetable or chicken broth
1 can coconut milk
4 T. fish sauce
4 T. brown sugar
1/4 cup peanut butter
Juice from one lime
Cut squash in half, scoop out seeds, and set cut-side down in a baking pan filled with about 1″ of water. Roast for 60 minutes at 350 degrees, remove from water and let cool. (If you don’t have broth on hand, you could use this cooking water instead.)
Melt coconut oil in a large, heavy-bottomed pot over medium heat, and brown the sausage (remove casing first). Break up sausage into bits while it browns, then remove (but leave the oil in the pot).
Add the curry paste to the hot oil in the pot and let sizzle for about a minute; you don’t want it to burn but you do want it good and hot! Then add the broth, coconut milk, squash flesh (not the skin), fish sauce, brown sugar, and peanut butter and let simmer together for about five minutes.
If you have an immersion blender, plug it in and whiz that mess up to a silky smooth texture. Then turn off the heat, return the sausage to the pot, squeeze in the lime, and give it one more stir.
Top with a bit of cream, a handful of roasted pepitas, a squirt of Sriracha sauce, or just eat it plain.
It felt SO GOOD to eat this! It will be added to our regular rotation for sure. Enjoy!