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Thai Butternut Squash Soup
4.9 from 33 votes

Thai Butternut Squash Soup

A delicious way to use up seasonal butternut squash! This Thai inspired soup is brimming with flavor, it has a velvety creamy texture and it's super tasty when finished with crunchy peanuts and fresh cilantro.

Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
Servings: 6
Course: Soup
Cuisine: Thai

Ingredients

  • 2 Tbsp olive oil
  • 1 yellow onion chopped (1 1/2 cups, medium
  • 3 cloves garlic minced (1 Tbsp
  • 1 Tbsp ginger peeled and minced
  • 1 1/2 Tbsp Thai red curry paste
  • 5 cups chicken broth low-sodium
  • 1 butternut squash peeled, seeded and diced into 3/4-inch cubes, 2 1/2 lb
  • 1 Tbsp brown sugar
  • salt
  • 1 cup coconut milk divided, full fat
  • 1 Tbsp lime juice fresh
  • 1/2 cup peanuts for serving, chopped, honey roasted or unsalted
  • 1/4 cup cilantro for serving, fresh, chopped
  • red pepper flakes for serving (optional

Instructions

    Cup of Yum
  1. Heat olive oil in a large pot over medium heat. Add onion and saute 5 minutes then add garlic and ginger and saute 1 minute. 
  2. Add Thai red curry paste and saute 1 more minute. Stir in chicken broth, while scrapping bottom of pan. 
  3. Add squash and sugar and season with salt to taste. 
  4. Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring occasionally until squash is very soft, about 15 - 20 minutes.
  5. Stir in 2/3 cup coconut milk and lime juice. Puree soup with an immersion blender*. Season with more salt as needed. 
  6. Serve warm topping each serving with additional coconut milk, peanuts, cilantro and red pepper flakes.

Notes

  • This can also be pureed in batches in a blender, filling it no more than half full and covering blender with lid and removing lids center insert and covering with a folded kitchen towel.
  • Recipe source: adapted from Family Circle and Cooking Light