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Spicy Thai Butternut Squash Soup

Spicy Thai Butternut Squash Soup
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This Spicy Thai Butternut Squash Soup is a cozy, vibrant blend of sweet and spicy flavors. Creamy coconut milk and Thai red curry paste elevate roasted butternut squash into a comforting, one-pot meal that’s naturally vegan and gluten-free. Perfect for chilly evenings or meal prep, this soup is both nourishing and satisfying.​

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Thai red curry paste
  • 1 medium butternut squash (about 2.5 lbs), peeled and cubed
  • 4 cups vegetable broth
  • 1 (14-ounce) can coconut milk
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • Salt, to taste
  • Optional garnishes: chopped cilantro, chili flakes, roasted peanuts, or crispy chickpeas

Instructions

  1. Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and grated ginger; cook for an additional minute until fragrant.​
  2. Add Curry Paste: Stir in Thai red curry paste and cook for 2 minutes, allowing the flavors to meld.​
  3. Incorporate Squash and Broth: Add cubed butternut squash to the pot, followed by vegetable broth. Bring to a boil, then reduce heat and simmer until the squash is tender, about 20 minutes.​
  4. Blend the Soup: Using an immersion blender, puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth.​
  5. Finish with Coconut Milk and Seasonings: Return the pureed soup to the pot (if blended separately). Stir in coconut milk, maple syrup, and lime juice. Season with salt to taste. Warm the soup over low heat for an additional 5 minutes.​
  6. Serve: Ladle the soup into bowls and garnish with your choice of chopped cilantro, chili flakes, roasted peanuts, or crispy chickpeas.​

Notes

  • Adjusting Spice Level: For a spicier soup, add more Thai red curry paste or a pinch of cayenne pepper.​
  • Squash Alternatives: Pumpkin or sweet potatoes can be used in place of butternut squash.​
  • Creaminess Variations: For a lighter version, use light coconut milk.​
  • Protein Boost: Add cooked lentils or chickpeas for added protein.

Nutrition

Find it online: https://cookedbyandy.com/spicy-thai-butternut-squash-soup/