Mega creamy (WITHOUT any cream), Thai Butternut Squash, Sweet Potato, Carrot Soup infused with red curry, ginger, garlic coconut milk, and sriracha – the layers of flavor are SO comforting and positively ADDICTING!
Thank you all for your thoughtful comments regarding my last post. It is good to be alive! and always a good reminder to not take anything for granted – life, loved ones, health, shelter, even food. And not just food, but good food!
With that in mind, I bring you:
Having just celebrated our first day of spring, I hope you don’t think it’s too warm for soup because I am just too in love with this soup to wait to share it with you! I decided waiting to share would be selfish on my part because the sooner I share this Thai Butternut Squash, Sweet Potato, Carrot Soup, the sooner you could savor it and fall in love with soup all over again!
I was inspired by a traditional butternut squash soup and decided to make it Thai style, because to me, nothing is much better in a soup than coconut milk, ginger, basil and Sriracha…and fish sauce…can I say that? without you feeling squeemish? I feel like “fish sauce” has a bad rap – or maybe its just with Patrick who I have to hide the bottle of fish sauce from the second after I use it any recipe. What he doesn’t realize is the that fish sauce is completely necessary for authentic Thai flavor in most dishes. It adds a nutty, rich, savory, salty taste. In fact, I added fish sauce to the soup because it was missing a big “something” ah ha – fish sauce! So if you’ve never used it (it can be found in the Asian isle of any grocery store), just don’t smell it – and you are good to go!
As I was cutting my squash, I thought it would be such a shame to not use the seeds (anyone else love roasted pumpkin seeds!), so decided to roast them in honey, Sriracha and cumin. They are DELISH! I had to smack Patrick’s hand from eating them all or I wasn’t going to have any left for the soup – let alone the pictures. I should have just told him I added fish sauce to them – that would have done it.
Also true to Thai cuisine, this soup is garnished with roasted peanuts which adds 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 and the soup is doubly delish!
This soup is mega creamy (without any cream!), mega healthy and mega flavorful. It is one of those soups that gets better the longer the flavors meld – so you can even prepare it a day or two in advance and it will be even more scrumptious – as will any leftovers!
Want to try this Thai Buttternut Squash Sweet Potato Soup?
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