Skip the take out and make this healthy Thai Butternut Squash Soup at home. Layers of flavor give this soup complexity that’s irresistible. Authentic flavor is added using a red Thai curry paste and the rest of the ingredients are easy to find at any grocery store!
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
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Take out Flavor in a Cozy, Healthy Soup
I absolutely love the layers of flavor in Asian dishes. Thai cuisine is masterful at balancing spicy, sweet, salty and sour flavors.
While I love a cozy bowl of butternut squash soup, last week I was craving something more flavorful. I knew with a little creativity, I could combine my favorite vegetable with my favorite cuisine – Thai.
This creamy butternut squash soup recipe is layered with aromatics, has a generous dose of spicy chili flavor (thanks to red curry paste!), and comes together with creamy coconut milk and tart lime juice. All combined, it’s the perfectly balanced Thai-style soup.
Peanuts are a classic flavor addition in Thai cuisine. I prefer to use SunButter sunflower seed butter for the same effect.
I swirl SunButter into this soup along with coconut milk to add a silky texture with a subtle nutty flavor. It’s so delicious!
Hop on over to SunButter’s website to see where it’s sold near you.
What You’ll Need
- Butternut Squash (buy precut squash to save time!)
- Olive Oil (or coconut oil)
- Shallots
- Fresh Ginger Root
- Thai Red Curry Paste (I love this brand – clean ingredients and amazing flavor. Warning! This brand packs in the spice!) – red curry paste has shrimp paste, so no need to add fish sauce!
- Vegetable Broth (or use chicken broth)
- Coconut Milk (skip the cans of coconut milk at the grocery store and order this Thai coconut milk instead. In Asia, coconut milk is sold in paper cartons. It retains a much sweeter, more fresh flavor.)
- SunButter No Sugar Added
- Lime Juice
- Red Pepper Flakes, Chili Sauce (like sriracha), and fresh cilantro (optional, to garnish)
How to Make Thai Butternut Squash Soup
Step 1: Preheat oven to 425º F. Line a large baking pan with parchment paper or a silicone liner.
Step 2: Peel, deseed, and cut the butternut squash in approximately 1 inch cubes.
Step 3: Add the chopped squash to a baking pan, and toss with 1 tablespoon of olive oil. Season the squash with salt and pepper. Roast the squash for 30 minutes.
Step 4: Heat a large soup pot or dutch oven over medium-low heat. Add 1 tablespoon of olive oil, along with the shallots and grated ginger. Sauté to soften, about 10 minutes.
Step 5: Add the red curry paste, and continue to sauté another 5 minutes. 1 tablespoon of red curry paste will give the soup a medium spicy flavor. Add 1/2 tablespoon for a more mild soup, or 1 1/2-2 tablespoons for a spicier soup.
Step 6: Add the roasted butternut squash and vegetable stock to the pot.
Step 7: In batches, add the butternut squash mixture into a blender, and process until very smooth. Return the creamy soup to the pot. Alternatively, leave the mixture in the pot and use an immersion blender to puree the soup.
Step 8: Bring the soup to a low boil over medium or medium-high heat. Add the coconut milk (or coconut cream), SunButter (or peanut butter), and lime juice. Stir until it’s well mixed, then season the soup with sea salt to taste.
Optionally, garnish the soup with an extra drizzle of coconut milk and lots of fresh chopped cilantro. Serve with additional lime wedges or chili sauce!
How to Store Leftover Soup
After the soup has cooled, store leftovers in an airtight container (or dutch oven with lid!) and refrigerate for up to 5 days.
To freeze the soup: add cooled soup to glass freezer containers or ziplock freezer bags, and freeze for up to 3 months. Allow to defrost at room temperature then reheat on the stovetop.
How to Serve Thai Butternut Squash Soup
This delicious soup makes a wonderful light meal on it’s own.
As a starter: Add this flavorful soup to a special occasion meal as a starter.
Take-out style meal: Make a fun meal with the family by serving this soup with these Thai Spring Rolls or Thai Chicken Lettuce Wraps.
Soup Bar: The first time I made this soup, it was part of a soup bar for a birthday party. I made Paleo Turkey Chili, Thai Butternut Soup, and Dairy Free Zuppa Toscana. Leave hot pots of soup on the stove or add to a slow cooker to keep warm.
Place mugs and spoons, along with bread, crackers, and bowls of toppings for the soups near the stove. Guests can serve themselves, trying each soup, and adding toppings of choice.
Other soup recipes to try include this Authentic Tom Kha Gai and this Sweet Potato Soup with Roasted Red Peppers.
Other Butternut Squash Recipes
- Butternut Squash Red Pepper Soup
- Butternut Squash Lasagna
- Butternut and Feta Salad
- How to Cook Butternut Squash
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Thai Butternut Squash Soup
Ingredients
- 2 butternut squash ~4 pounds of squash
- 2 tablespoons olive oil divided
- salt and pepper to taste
- 1/2 cup shallots finely chopped
- 1/4 cup ginger fresh, grated
- 1 tablespoon red curry paste more or less, depending on desired spice level
- 4 cups vegetable broth or chicken broth
- 1 cups coconut milk
- 1/4 cup lime juice
- 2 tablespoons SunButter
Instructions
- Preheat oven to 425º F. Line a large baking pan with parchment paper or a silicone liner.
- Peel, deseed, and cut the butternut squash in approximately 1 inch cubes.
- Add the chopped squash to a baking pan, and toss with 1 tablespoon of olive oil. Season the squash with salt and pepper. Roast the squash for 30 minutes.
- Heat a large soup pot or dutch oven over medium-low heat. Add 1 tablespoon of olive oil, along with the shallots and grated ginger. Sauté to soften, about 10 minutes.
- Add the red curry paste, and continue to sauté another 5 minutes. 1 tablespoon of red curry paste will give the soup a medium spicy flavor. Add 1/2 tablespoon for a more mild soup, or 1 1/2-2 tablespoons for a spicier soup.
- Add the roasted butternut squash and vegetable stock to the pot.
- In batches, add the butternut squash mixture into a blender, and process until very smooth. Return the creamy soup to the pot. Alternatively, leave the mixture in the pot and use an immersion blender to puree the soup.
- Bring the soup to a low boil over medium or medium-high heat. Add the coconut milk (or coconut cream), SunButter (or peanut butter), and lime juice. Stir until it’s well mixed, then season the soup with sea salt to taste.
- Garnish the soup with an extra drizzle of coconut milk and lots of fresh chopped cilantro. Serve with additional lime wedges or chili sauce!
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