SPICY THAI BUTTERNUT SQUASH SOUP
This Spicy Thai Butternut Squash Soup is loaded with Thai flavour and just the right amount of spicy for a warming and flavourful soup. The base is made from vegetable broth and butternut squash, so the soup takes on a super smooth and creamy texture!
I don’t think there’s any type of food that makes me think of Fall more than squash. They come in so many shapes, sizes and different textures, but they all taste delicious in warming Fall dishes.
For this recipe, we’re using butternut squash. The squash gets mixed with the soup broth, coconut milk and curry paste to make a delicious Thai-inspired soup that is packed with flavour.
Coconut milk is a key ingredient in many Thai dishes that adds richness and creaminess to a soup. If you’re not a huge fan of coconut flavour, you don’t taste it much in this soup, but you can always leave it out if needed.
Butternut squash has a sweet nutty flavour, similar to a pumpkin, and becomes luscious and creamy when it’s pureed. It’s pretty much as if it were meant to be used for soup recipes!
WHY YOU'LL LOVE THIS RECIPE:
- SUper creamy. This soup combines the creaminess of butternut squash with a splash of coconut milk and red curry paste for a butternut squash soup that will make your tastebuds dance!
- Quick and easy. This soup is made on the stovetop and is made with just a handful of ingredients, for an soup that’s quick and easy to make.
- Wow your guests. This soup is amazing to serve if your hosting dinner. It’ll wow your guests with something a little extra special!
- Freezer friendly. This butternut squash soup with coconut milk is freezer friendly so you can make a double batch and keep some on hand in the freezer for those busy weeknights.
- Vegan and gluten-free. it’s suitable for all kinds of diets! the soup gets blended up in a Vitamix to make it extra smooth and creamy, but you can also use an emulsion blender if that’s what you have on hand.
Spicy Thai Butternut Squash Soup
- 1 medium Butternut Squash approx 4 cups, cubed
- 1 1/2 tbsp Avocado Oil or vegetable oil
- 1 medium Onion chopped
- 4 cloves Garlic chopped
- 2 tbsp Red curry Paste
- 1 tsp Curry Powder
- 1 liter Vegetable Broth
- 1/4 cup Coconut Milk
- 1 tsp Soy Sauce gluten Free
- 1 tsp Maple Syrup
- coconut milk, cilantro and sesame seeds to garnish
- Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
- Cut the squash in half and place face down on the baking pan. Bake for 25-35 minutes until the squash is tender.
- Add the avocado oil to a pot on medium-high heat.
- Once heated, add the onions and saute for 3-4 minutes. Reduce heat to medium and add the garlic.
- Using a spoon, remove seeds from the squash, and then scoop out the squash into the pot. Discard the squash shells.
- Mix everything together well then add the curry paste, curry powder and pepper.
- Add the vegetable broth, coconut milk, soy sauce and maple syrup and bring to a boil.
- Reduce heat to low, then cover and let simmer for 15 minutes.
- Transfer the soup to a blender (or use an emulsion blender) to puree the soup.
- Garnish with coconut milk, cilantro and sesame seeds.