Thai Butternut Coconut Curry Soup

Okay, it's official: I am completely obsessed with the Cafe Sucre Farine blog! This woman is a culinary genius! Everything I have made from this blog is A-MA-ZING! Her recipes are 100% restaurant quality - which means I know whatever I set out to make is going to yield a yummy, homemade meal! And this soup is no exception! In fact, it may be THE very best thing I have made from her blog to date! The flavors are rich and complex; this soup is decadently delicious!

The CSF blogger gives lots of options for topping the soup. I topped mine with cilantro, pepitas, avocados and jasmine rice. The rice REALLY put this soup over the top! I highly recommend it! I also recommend roasting pre-cut butternut squash.....this really saves a step!

Here is the recipe from Cafe Sucre Farine's:
Ingredients for roasted squash:
1 large butternut squash (I used a 20 oz carton of pre-cut butternut squash)
1 tablespoon extra virgin olive oil

Ingredients for the soup:
2 tablespoons extra virgin olive oil
2 medium large onions
2 stalks celery
4 cloves garlic
1 inch piece fresh ginger, coarsely chopped
1 teaspoon crushed coriander seed
1 tablespoon mild curry powder, (I really like Madras curry)
2 quarts low sodium chicken broth
1 tablespoon brown sugar
1 large sweet potato, peeled and chopped in 2-inch pieces
1 large butternut squash, roasted as directed
1 teaspoon Sriracha chili sauce (available in the Asian section of most larger markets)
2 teaspoons sea salt
freshly ground black pepper
20 ounces coconut milk, about 1½ cans

additional chicken broth as needed, for thinning

Suggested toppings:

cooked jasmine rice*
cilantro leaves* or other fresh herbs

creme fraiche

greek yogurt

basil oil

curry oil

sautéed shrimp
toasted butternut squash seeds 

toasted pepitas*

avocado slices*

 

(*These are the toppings I used to garnish my soup)

Instructions for roasting the squash
1. Pre-heat oven to 400˚F. Line a sheet pan with foil and rub with one tablespoon olive oil.

2. Cut squash in half, lengthwise*, and scoop out seeds and flesh. (Save seeds if you want to roast them and use as a garnish.) Place squash halves, cut side down on prepared sheet pan. Roast in oven for 25-30 minutes or until it feels super tender with a fork. Remove from oven and let sit on pan until cool enough to handle. (*Again, I roasted pre-cut butternut squash- SO much easier!)

Instructions for the soup:
1. Add 2 tablespoons of extra virgin olive oil to a large soup or stock pot. Heat on medium high until hot. Add onions and celery and sauté until translucent. Add garlic, ginger, coriander and curry powder and cook for two minutes. Add broth and next 6 ingredients. Bring to a boil and then reduce to a simmer. Cook for 45 minutes or until all veggies are very tender.

2. Add coconut milk and cook for another two minutes.

3. Puree with a stick blender, food processor or regular blender until smooth and silky. If using a food processor or regular blender allow soup to cool a bit before blending and blend in batches. Taste and season as needed with sea salt and freshly ground pepper. If soup is too thick add a bit more chicken broth. Serve hot with toppings as desired.