Thai Style Butternut Squash Soup
Creamy, comforting, and bursting with vibrant flavors, this Thai-Style Butternut Squash Soup is a showstopper for fall and beyond. Roasted butternut squash forms the rich base of this velvety soup, while red curry paste, fresh ginger, and garlic infuse it with bold Thai-inspired spices. Coconut milk adds a luscious creaminess, perfectly balanced by a hint of lime juice and a touch of brown sugar for a sweet-savory finish. Quick to prepare in under an hour, this easy soup recipe is both vegan and gluten-free, making it a crowd-pleaser for any occasion. Garnish with fresh cilantro and crunchy chopped peanuts for a finishing touch, and serve it as a warming appetizer or a hearty main dish alongside crusty bread. Perfect for meal prep or cozy dinners, this one-pot soup will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 lbs butternut squash
- 2 tbsp olive oil
- 1 medium yellow onion
- 3 large garlic cloves
- 1 tbsp fresh ginger
- 3 tbsp red curry paste
- 4 cups vegetable broth
- 1 13.5 oz can coconut milk
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp fresh cilantro
- 0.5 tsp salt
- 0.25 tsp pepper
- 2 tbsp chopped peanuts (optional for garnish)
Instructions
Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the flesh of the squash with 1 tablespoon of olive oil and place it cut-side down on a baking sheet lined with parchment paper.
Roast the squash in the preheated oven for 35-40 minutes or until the flesh is tender and easily pierced with a fork. Remove from the oven and let it cool slightly.
While the squash is roasting, dice the yellow onion, mince the garlic, and grate the fresh ginger.
In a large soup pot or Dutch oven, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.
Stir in the red curry paste and cook for 1-2 minutes, allowing the flavors to meld and deepen.
Scoop the roasted squash flesh out of the skin and add it to the pot. Discard the squash skin. Pour in the vegetable broth and bring the mixture to a simmer. Let it cook for 10 minutes.
Using an immersion blender, puree the soup until smooth and creamy. Alternatively, carefully transfer the soup in batches to a countertop blender and blend until smooth. Return the blended soup to the pot if needed.
Stir in the coconut milk, lime juice, soy sauce, and brown sugar. Season with salt and pepper to taste. Simmer the soup for an additional 5 minutes to allow the flavors to meld.
Ladle the soup into bowls and garnish with fresh cilantro and chopped peanuts if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1362 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.7 g | 59% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5009 mg | 218% | |
| Total Carbohydrate | 227.9 g | 83% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 75.8 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 638 mg | 49% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 5279 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
