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Easy Thai Butternut Squash Soup Recipe

Thai Butternut Squash Soup


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  • Author: Laura Kelley
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Vegan

Description

A creamy and flavorful Thai Butternut Squash Soup that combines the sweetness of butternut squash with the spiciness of Thai red curry paste, perfect for a comforting meal.


Ingredients

  • 2 Tbsp olive oil
  • 1 medium yellow onion, chopped (1 1/2 cups)
  • 3 cloves garlic, minced (1 Tbsp)
  • 1 Tbsp peeled and minced ginger
  • 1 1/2 Tbsp Thai red curry paste
  • 5 cups low-sodium chicken broth
  • 1 (2 1/2 lb) butternut squash, peeled, seeded and diced into 3/4-inch cubes
  • 1 Tbsp brown sugar
  • Salt to taste
  • 1 cup (full fat) coconut milk, divided
  • 1 Tbsp fresh lime juice
  • 1/2 cup chopped honey roasted or unsalted peanuts, for serving
  • 1/4 cup chopped fresh cilantro, for serving
  • Red pepper flakes, for serving (optional)


Instructions

  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until translucent.
  3. Stir in the minced garlic and ginger, cooking for another minute.
  4. Add the Thai red curry paste and cook for 2 minutes, stirring frequently.
  5. Pour in the chicken broth and bring to a boil.
  6. Add the diced butternut squash and brown sugar, then season with salt.
  7. Reduce heat and simmer until the squash is tender, about 20 minutes.
  8. Using an immersion blender, blend the soup until smooth.
  9. Stir in 3/4 cup of coconut milk and lime juice, then heat through.
  10. Serve hot, garnished with peanuts, cilantro, and red pepper flakes if desired.

Notes

  • For a vegan version, substitute chicken broth with vegetable broth.
  • Adjust the amount of red curry paste to control the spiciness.
  • This soup can be made ahead and stored in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai