Thai Butternut Squash Soup (Printable)

Aromatic blend of butternut squash, coconut milk, and Thai spices for a creamy, flavorful soup. Quick and inviting.

# What You'll Need:

→ Vegetables

01 - 1 medium butternut squash (about 2 lbs), peeled, seeded, and diced
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, sliced
05 - 1 stalk lemongrass, trimmed and smashed

→ Aromatics & Seasonings

06 - 1 tablespoon fresh ginger, grated
07 - 1 tablespoon red Thai curry paste
08 - 1 tablespoon vegetable oil
09 - 1 teaspoon ground coriander
10 - 1 teaspoon salt, or to taste
11 - 1/4 teaspoon ground white pepper

→ Liquids

12 - 4 cups vegetable broth (gluten-free if needed)
13 - 1 can (13.5 oz) coconut milk
14 - 1 tablespoon lime juice
15 - 1 teaspoon brown sugar

→ Garnishes (optional)

16 - Fresh cilantro, chopped
17 - Sliced red chili
18 - Roasted pumpkin seeds
19 - Coconut cream drizzle

# Directions:

01 - Heat vegetable oil in a large pot over medium heat. Add onion and carrot and cook for 3-4 minutes until softened.
02 - Stir in garlic, ginger, and red Thai curry paste. Sauté for 1 minute until fragrant.
03 - Add butternut squash, lemongrass, ground coriander, salt, and white pepper. Cook for 2 minutes to combine flavors.
04 - Pour in vegetable broth and bring to a boil. Lower the heat, cover, and simmer for 20 minutes until squash is tender.
05 - Discard the lemongrass stalk from the pot.
06 - Using an immersion blender or a countertop blender in batches, puree the soup until completely smooth.
07 - Stir in coconut milk, lime juice, and brown sugar. Heat gently until warmed through. Adjust seasoning to taste.
08 - Ladle soup into bowls. Garnish with chopped cilantro, sliced red chili, roasted pumpkin seeds, or a swirl of coconut cream as desired.

# Expert Advice:

01 -
  • Uses everyday produce and pantry ingredients that are easy to find
  • Ready in under an hour
  • Vegetarian gluten-free and dairy-free so nearly everyone can enjoy
  • Layers of flavor from sweet squash to aromatic curry and fresh ginger
  • Transforms basic vegetables into an exotic Thai-inspired comfort dish
02 -
  • Full of fiber and nourishing plant-based ingredients
  • Perfect for freezing and reheating on busy days
  • Ideal for vegan vegetarian and gluten-free guests
  • Coconut milk gives the soup its trademark silky finish and is a staple from my travels in Thailand. The ginger always reminds me of my grandmother who swore by it whenever anyone needed warmth or comfort now it is my signature addition for both health and flavor.
03 -
  • Toasting the curry paste with oil and onions opens up its fragrant oils. Never skip this step for depth.
  • Cut squash into small dice for quicker cooking and smoother blending.
  • Always taste and adjust seasoning at the end. A little extra lime or sugar can totally change the flavor balance.

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