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!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

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)

Directions

Step 1

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.

Step 2

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.

Step 3

While the squash is roasting, dice the yellow onion, mince the garlic, and grate the fresh ginger.

Step 4

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.

Step 5

Stir in the red curry paste and cook for 1-2 minutes, allowing the flavors to meld and deepen.

Step 6

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.

Step 7

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.

Step 8

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.

Step 9

Ladle the soup into bowls and garnish with fresh cilantro and chopped peanuts if desired. Serve hot and enjoy!

Nutrition Facts

Serving size	2544.9 grams (2544.9g)

Amount per serving	% Daily Value*
Calories	1362

Total Fat 45.70g	59%
Saturated Fat 7.80g	39%
Polyunsaturated Fat 5.60g
Cholesterol 0mg	0%
Sodium 5009mg	218%
Total Carbohydrate 227.90g	83%
Dietary Fiber 45.50g	163%
Total Sugars 75.80g
Protein 33.60g	67%

Vitamin D 0IU	0%
Calcium 638mg	49%
Iron 12mg	69%
Potassium 5279mg	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.

Source of Calories

Fat: 28.2%

Protein: 9.2%

Carbs: 62.6%