Warm up with a warm and flavorful bowl of this Thai butternut squash soup on a chilly night! It’s thick, creamy and full of bright flavors you’ll fall in love with .
My upcoming trip to Thailand has my mind on the foods and flavors we will experience when we are there, and while I don’t think this Thai butternut squash soup would compare to anything traditional, it’s just what I needed to combat this cold Chicago weather in the month of January!
Butternut squash is packed with vitamin A, C, E, fiber and potassium. Also known as winter squash, butternut squash is harvested in the fall and can last for several months. Squash is a great source of healthy complex carbs–my carb of choice when I’m making a big winter salad!
Vitamin A (and it’s precursor beta carotene) help protect vision and plays an important role in the growth of all body tissues including skin and hair.
How do you cut a butternut squash?
You may be intimidated to get a whole butternut squash at the store because of the cutting but trust me when I say the first step in my process makes it painless. The best way to go about processing a butternut squash is to cut the stem off and peel the skin off with a vegetable peeler first!
Once it’s bare, it will be easy to cut into rounds and or cubes. Cut around the bulb with the seeds and discard. You should have a really low food waste this way.
I’d say that cutting the squash is the hardest part of this recipe. The rest is simple and you’ll have a bowl of spicy Thai butternut squash soup in no time! Feel free to top it with a little bit of coconut milk, plain greek yogurt or coconut flakes too.Print
Warming and full of flavor, this butternut squash soup with an Asian flare is a fun way to use butternut squash! Perfect for soup season when you want to switch it up with new flavors.
- 2 tbsp. coconut oil or olive oil
- 1 medium butternut squash peeled, and cut into small ½-inch pieces
- 1 medium yellow onion, chopped
- 1 tbsp. fresh ginger, grated
- 3 cloves garlic, minced
- 3 tbsp. Thai red curry paste
- 2 tsp. ground coriander
- 1 tsp. ground cumin
- ¼ tsp. sea salt
- ⅛ tsp. red pepper flakes (up to ¼ teaspoon for spicier soup)
- 3 cups chicken or vegetable broth*
- 1 tbsp. fresh lime juice
- Handful fresh cilantro leaves, chopped
- 1/4 cup cashews, roughly chopped for topping
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
- Stir occasionally, until onion is translucent, about 8 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
- Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents to a blender (I used my Ninja Kitchen food processor and it was perfect for that thick, creamy texture!). Transfer puréed soup to a serving bowl and repeat with remaining batches.
- Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle into individual bowls and top with a sprinkle of chopped fresh cilantro and cashews.
* I like my squash soups super thick. Add more both if you like a thinner texture!
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