5 from 132 votes
Thai Butternut Squash Soup
Thai Butternut Squash Soup combines roasted butternut squash with aromatics like onion, garlic, ginger, lemongrass, and chiles, blended with coconut milk and lime juice for a creamy, mildly spicy soup. The addition of tomato paste adds depth while garnishes like cilantro and scallions enhance fresh flavors. This soup offers a smooth texture with a balanced blend of sweet, spicy, and tangy notes.
Prep Time
10 mins
Cook Time
55 mins
Total Time
1 hr 5 mins
Servings:
4
servings
Calories:
303 kcal
Course:
Lunch, Dinner
Cuisine:
Asian
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 servings
Amount Per Serving
Calories 303
% 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.