Thai Butternut Squash Soup
User Reviews
5
Thai Butternut Squash Soup
Description
Starting with butternut squash roasted skin-side down until tender, this soup incorporates foundational Thai aromatics such as lemongrass, garlic, ginger, and chiles that provide layers of flavor. The roasted squash is combined with sautéed onion, coconut milk, and tomato paste to create a creamy base. Lime juice is added at the end for bright acidity that balances the natural sweetness of the squash and richness of the coconut milk.
The soup’s texture is smooth and velvety from blending the roasted squash and coconut milk. The mild heat comes from the Thai bird chiles or serrano, which can be adjusted by removing seeds to reduce spice. Garnishes like finely chopped cilantro and scallions finish the dish with fresh herb notes.
This soup works well as a comforting starter or light meal. Leftovers store well in the refrigerator for up to five days or can be frozen for up to three months. Reheating gently on the stove preserves the flavors and texture. For added texture, toasted squash or pumpkin seeds can be sprinkled on top.
Ingredients
- 1 butternut squash
- cooking spray (or vegetable or canola oil)
- 1 tablespoon vegetable oil or canola oil
- 1 small onion chopped
- 2 cloves garlic chopped
- 2 tablespoons ginger peeled, chopped
- 1 talk lemongrass tough outer layers removed, bottom inch and tapered top removed, finely chopped
- 1 ½ cups of coconut milk
- 1 tablespoon tomato paste
- 2 small Thai bird chile or 1 serrano chile; halved, seeds removed if you want less heat
- 1 ½ tablespoons of lime juice
- 1 ½ teaspoons kosher salt or ¾ teaspoon table salt
- ¾ cup of water
- cilantro leaves, finely chopped; garnish
- scallion
- olive oil
- sriracha
Instructions
- Preheat the oven to 400 degrees F (204 degrees C). Line a baking sheet with aluminum foil. Cut the butternut squash in half lengthwise. (Microwaving the squash for a minute or two can help soften it up and make it easier - and safer - to cut in half. If you do microwave it, be sure to give the skin a few good stabs with the tip of your knife so nothing ends up exploding all over the inside of your microwave.) Prick the skin of each half a bunch of times with a fork, scoop out the seeds and stringy bits, then give all surfaces a quick spray with cooking spray. (Or brush lightly with some oil.) Place cut-side down on the baking sheet, and bake for 40 minutes. Remove from the oven, let cool, and scoop the flesh out of the skin, place in a bowl, and set aside. (You only need half the squash for this recipe, but it never hurts to have half a cooked squash on hand.)
- Heat the oil in a pot over medium-high heat. Add the onion, and saute until softened, 5-8 minutes. Add the squash, garlic, ginger, lemongrass, coconut milk, and tomato paste, bring to a boil, and simmer until everything is heated through, around 10 minutes. Transfer to a blender (in batches, if necessary), add chiles, lime juice, salt, and water, and puree until smooth. (Alternately, add the chiles, lime, salt, and water to the pot, and puree with an immersion blender.) Return to the pot, adjust seasoning, and reheat until ready to serve. Transfer to bowls and garnish with cilantro leaves, chopped scallions, and drizzles of olive oil and sriracha.
Notes
- Toast and sprinkle squash or pumpkin seeds on top to add a crunchy texture contrast.
- Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months.
- Reheat leftovers gently on the stove in a saucepan to preserve flavor and texture.
- For less spicy soup, reduce the number of chiles and remove seeds and membranes which hold most of the heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303kcal | 15% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 22g | 34% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Sodium | 926mg | 39% |
| Potassium | 972mg | 21% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 20013IU | 400% |
| Vitamin C | 48mg | 53% |
| Calcium | 119mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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