A Last Minute Thanksgiving Recipe

Butternut Squash and Green Curry Soup with Crunchy Peanut Topping 

By Chef Bridget “Birdsh*t” O’Boyle

Running out of time to decide what to bring to your Thanksgiving feast? Don’t worry, we’ve got you covered with a last minute Thanksgiving recipe! Chef Birdsh*t’s creamy, spicy, smooth butternut squash soup is the perfect twist on a classic fall favorite. It’s packed with healthy ingredients and full of flavor, making it a great dish to share with the people you love this holiday season.

The star of this soup is the butternut squash’s natural sweetness, which is perfectly complemented by green curry paste and dried chiles, adding just the right amount of kick. Creamy coconut milk gives the soup a velvety texture that’s rich yet light — plus, it’s a fantastic dairy-free option. 

The cherry on top? The garnish! A crunchy peanut-coconut topping, toasted to golden perfection in the oven, adds the perfect finishing touch. It’s the ideal balance of creamy, spicy and crunchy in every spoonful.

So if you’re looking for a dish that’s sure to be a fan favorite, this butternut squash soup is your answer. 

Note – this recipe was originally written by Samin Nosrat for the New York Times who is also the author of the cookbook, Salt Fat Acid Heat. It’s a fun way to use butternut squash which isn’t a “traditional” Thanksgiving food. 

Chef Birdsh*t cut the amount of curry paste in ½ from the original recipe, but says it still has a little “spicy kick to it.” 

Serves 6-8 people. 

Equipment: Baking sheet, hand blender, food processor, or regular blender.

Ingredients:

• 4 tablespoons coconut oil 
• 3 medium shallots, diced
• 1 (2-inch) piece of fresh ginger, peeled and minced
• 1 lemongrass stalk, cut into 3-inch pieces (fine to leave out if needed)
• Kosher salt
• 2 medium butternut squashes (about 4 pounds), peeled, seeded and cut into about ¾-inch cubes
• 2 (13½ oz) cans coconut milk
• 3 tablespoons Thai green curry paste, or to taste (start with 3 tablespoons, you can always add more but it’s hard to take away spice if you’ve added too much). The brand of curry paste I like is Maesri. 
• 3 tablespoons fish sauce (leave out if vegan/vegetarian)
• 3 to 4 cups water or veggie stock 

For the Garnish:

• ¾ cup raw peanuts
• ¾ cup unsweetened raw coconut flakes
• 2 tablespoons fish sauce (leave out if vegan/vegetarian)
• 8 small dried red chiles, such as Japones or chiles de árbol, thinly sliced (leave out if you want it less spicy)
• melted coconut oil
• 1 tablespoon minced lemongrass
• 1 teaspoon sugar

Step-by-Step Cooking Instructions:

1. Heat oven to 300 degrees. Melt oil in a large Dutch oven or soup pot over medium-high heat. When oil shimmers, add shallots, ginger, lemongrass and a generous pinch of salt. Reduce heat to low. Cook, stirring occasionally, until shallots are tender and just starting to brown, about 18 minutes. 
2. Add squash, coconut milk, curry paste, 3 tablespoons fish sauce and 3 cups water or stock. Increase heat to high. When liquid comes to a boil, reduce to a simmer and cook the soup covered until squash is tender, about 25 minutes.
3. Make garnish while soup cooks: In a medium mixing bowl, toss together peanuts, coconut flakes, fish sauce, chiles, 1 tablespoon oil, minced lemongrass, sugar and lime leaves, if using.
4. Spread mixture out onto a baking sheet in a single layer. Bake for 18 to 20 minutes, stirring every 3 minutes after the first 10 minutes. Remove from oven when coconut is deep golden brown, and pour mixture immediately into a bowl to prevent overcooking. Stir to combine, and set aside.
5. Remove soup from heat. Remove lemongrass stalks from pot. Use a hand blender to purée soup. Alternatively, transfer soup in batches to a blender or food processor and purée. Taste and adjust for salt and curry paste. Add water or stock to thin soup to the desired consistency. 
6. Pour soup in bowls and add peanut mixture to the top of each bowl.
   

Enjoy, and Happy Thanksgiving!

Looking for a great gift this holiday season? Purchase a hard copy  of our Out Cooking It cookbook in our FD Store, or you can download the free e-book edition we’re happy to share with our community.