Fall is here so it’s time for soup! We actually eat soup year around. I find it an easy, nutritious family meal. I especially like blended soups so I get to hide some extra vegetables in there. This Thai butternut squash soup ticks all the boxes; vibrant fall colors, tropical flavors, subtly spicy, loaded with vegetables, blended into a silky smooth consistency and topped with some fresh cilantro and toasted coconut.
How do I make Thai butternut squash soup?
Roast the butternut squash
I start with roasting butternut squash in the oven first. It is as simple as cutting it lengthwise and place it cut side down on a baking dish. 30 minutes later it comes out soft and ready to be scooped out of its shell.
Simmering the soup ingredients together
I add onion and garlic to a heated stock pot until the onion is translucent. I then add the roasted butternut squash, spices and Thai curry paste to the onion mix. After a quick stir I pour in the vegetable broth together with some sea salt and maple syrup. Now it is time to simmer the soup for 15 minutes.
Blending the soup
After the soup is blended, I add coconut milk and lime. The soup will turn silky smooth and creamy.
Garnishing the soup
For more flavor and tropical radness, I drizzle some coconut milk over the soup once it’s divided over bowls and I top it with coriander leaves and toasted coconut flakes. Now your delicious soup will look pretty as well!
The butternut squash makes this soup the perfect fall dish. The tropical Thai flavors however scream ‘summer’. Let’s just say it’s ‘seasonless’. We love this Thai butternut squash soup year around. We hope you do too. It is
creamy – silky smooth – tangy – tropical – satisfying – full of flavor – easy to make – & so delicious
We eat a lot of soup in this household; tasty tortilla soup or blended soups like this roasted butternut squash soup and our beetroot soup. And like our oven roasted tomato sauce, the kids really like roasted tomato soup. Most of my soups are made with this easy homemade vegetable broth and served with fresh whole wheat naan bread.
Thai butternut squash soup
Equipment
- Baking sheet
- Large stock pot
Ingredients
- 1 medium butternut squash
- 1½ tbsp avocado oil
- 1 medium onion (chopped)
- 4 cloves garlic (crushed)
- 1-3 tbsp Thai red curry paste (to taste)
- ½-1 tsp ground cumin (to taste)
- ½-1 tsp ground coriander (to taste)
- ½ tsp freshly ground black pepper
- 1 ltr vegetable broth (see Notes for recipe or use store bought)
- 1 tsp maple syrup
- ½ cup coconut milk (=120 ml)(¼ is optional for garnishing)
- 1 tbsp lime juice
- 1 handful coriander leaves (optional to garnish)
- 1 tbsp coconut flakes (toasted)(optional to garnish)
Instructions
- Preheat the oven to 200 C/400 F and line a baking pan with parchment paper.
- Cut the squash in half and place face down on the baking pan. Bake for 30-35 minutes until the squash is tender. Using a spoon, remove seeds from the squash, and then scoop out the squash. Set aside. Discard the squash shells.
- Add the avocado oil to a pot on medium-high heat. Once heated, add the onions and sauté for 3-4 minutes. Reduce heat to medium and add the garlic.
- Add squash to the stock pot and mix everything well together then add the curry paste, cumin, coriander powder and pepper.
- Add the vegetable broth, sea salt and maple syrup, give it a stir and bring to boil.
- Reduce heat to low, then cover and let simmer for 15 minutes. Taste the soup and add more curry paste if needed (depending on your liking and if your kids will eat this soup as well (you can also split up the soup in 2 batches; 1 spicy and 1 milder)).
- Turn off the heat. Use an emulsion blender to puree the soup (or transfer to a blender to blend. Soup needs to cool down a bit first though. And you might have to work in batches).
- Stir in the lime juice and half of the coconut milk. Taste and season with additional salt or more lime juice.
- Ladle soup into individual bowls. Use a spoon to drizzle the remaining coconut milk over each bowl, then lightly swirl with a spoon for a pretty design. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro. This is all optional, the soup tastes great without it as well!
Notes
Did you make this recipe?
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This soup is fantastic! I cooked the squash yesterday, and completed the rest of the steps today. I will make this soup often. Thank You!!
That is so great to hear. So glad you like it!