Can I make this soup ahead of time?

Yes! This soup stores well in the fridge for up to 4 days. You can make it in advance and reheat it on the stove or in the microwave when ready to serve. It also tastes even better the next day as the flavors intensify.

What can I substitute for coconut milk?

If you don't like coconut milk you can simply omit it from this recipe, or substitute with cooking cream.

What can I serve with this soup?

This soup pairs beautifully with jasmine rice, quinoa, or crusty bread. For a more complete meal, you can serve it alongside a light salad or veggie spring rolls .

Can I make this soup with other types of squash?

Yes! You can substitute with any squash or pumpkin that you would typically use to make soup.

Spicy Thai Butternut Squash Soup

Name: Spicy Thai Butternut Squash Soup
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Cuisine: Thai
Ingredients: 1 medium butternut squash (approx 4 cups, cubed); 1 1/2 tbsp of avocado oil (or vegetable oil); 1 medium onion, chopped; 3 garlic cloves, minced; 1-2 tbsp of red curry paste; 1 tsp curry powder; 1 tsp soy sauce (gluten-free if needed); 1-litre vegetable broth; 1/4 cup coconut milk; salt & pepper to toaste; coconut milk cilantro & sesame seeds to garnish (optional)

Description

This is the BEST Thai Butternut Squash Soup! It’s loaded with spicy Thai flavour for a creamy soup that is healthy and naturally vegan!

Ingredients

Units Scale

1 medium butternut squash (approx 4 cups, cubed)
1 1/2 tbsp of avocado oil (or vegetable oil)
1 medium onion, chopped
3 garlic cloves, minced
1–2 tbsp of red curry paste
1 tsp curry powder
1 tsp soy sauce (gluten-free if needed)
1–litre vegetable broth
1/4 cup coconut milk
salt & pepper to toaste
coconut milk cilantro & sesame seeds to garnish (optional)

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Instructions

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Cut the squash in half and place face down on the baking sheet. 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 garlic and sauté for 2-3 minutes.
Using a spoon, remove seeds from the squash, and then scoop out the squash into the pot. Discard the squash shells.
Mix everything together then add the curry paste, curry powder, soy sauce vegetable broth and coconut milk and bring the soup to a light boil for 1-2 minutes.
Reduce heat to low, then cover and let simmer for 10 minutes.
Transfer the soup to a blender (or use an emulsion blender) to puree the soup.
Garnish with coconut milk, cilantro and sesame seeds.

Notes

Store leftover soup in a sealed container in the fridge for 7 days or in the freezer for 3 months.

If you are pressed for time, you can microwave the butternut squash until tender. (Though roasted butternut squash has better flavour!)

Red curry pastes can vary in spiciness depending on the brand you use. Start with 1 tbsp and add more to your desired taste. (I use this brand and used 2 tbsp)

Garnish this soup with a swirl of coconut milk by drizzling some full-fat coconut milk on top and using a knife to swirl it around.

Nutrition

Serving Size: 1/4 of recipe
Calories: 150
Sugar: 4.5g
Sodium: 300mg
Fat: 6g
Saturated Fat: 3g
Carbohydrates: 15g
Fiber: 2.5g
Protein: 6g