This Thai butternut squash soup is creamy and spicy and simply divine. Made with Thai green curry paste and coconut milk for a fabulous Thai inspired soup.
For the Roasted Vegetables:
- 6 cups (900g) Butternut Squash (Peeled and Chopped)*
- 3 Large Carrots
- 1 Tbsp Sesame Oil
- 1/2 tsp Sea Salt
- 1/2 tsp Ground Black Pepper
For the Thai Butternut Squash Soup:
- 2 Tbsp Sesame Oil
- 1 Medium Onion (White, Yellow or Brown, Chopped)
- 2 Cloves Garlic (Crushed)
- 2 tsp Thai Green Curry Paste*
- 1 14-ounce can (400ml) Coconut Milk*
- 2 cups (480ml) Vegetable Stock (or Broth)
- 2 Tbsp Soy Sauce
- Salt and Pepper (To Taste)
For Serving (Optional):
- Preheat the oven to 400°F (200°C).
- Add peeled and chopped butternut squash and carrots into a mixing bowl and add sesame oil, sea salt and black pepper and toss well so that the butternut squash and carrots are lightly coated in the oil and spices.
- Spread out in a roasting pan or on a parchment lined baking sheet (if you don’t have a roasting pan). Bake for 35 minutes.
- Add the sesame oil to a pot along with chopped onions and sauté until the onions are softened.
- Add crushed garlic and Thai green curry paste and sauté for a minute to lightly toast the spices.
- Add coconut milk and vegetable stock to the pot.
- Then add soy sauce and the roasted butternut squash and carrots and stir in.
- Simmer for 10 minutes to blend the flavors and then turn off the heat and blend with an immersion blender.
- Add salt and pepper to taste.
- Serve in bowls topped with a drizzle of coconut milk, crushed roasted salted peanuts, red pepper flakes and some fresh cilantro.
*Butternut squash – this recipe uses 6 cups of peeled and chopped butternut squash which is 2 pounds (900g). Your butternut squash will need to weigh around 4 pounds (1.8kg) to ensure you have enough once the peels and seeds are removed.
*Sesame oil – we used sesame oil which worked great here for flavor but olive oil also works great.
*Thai green curry paste – check for vegan friendliness as not all brands will be vegan.
*Coconut milk – should be canned, full fat and unsweetened.
*Storing and Freezing. Leftovers store very well in the fridge in a covered container for 3-4 days. You can reheat it in the microwave or on the stovetop. It’s also freezer friendly up to 3 months.
*This recipe was first published in December 2015. It has been updated with new photos and a slightly updated and improved recipe.
- Category: Appetizer, Savory, Gluten-Free
- Method: Oven and Stovetop
- Cuisine: Vegan
- Serving Size: 1 Serve (of 4)
- Calories: 413
- Sugar: 10.4g
- Sodium: 1261mg
- Fat: 28.1g
- Saturated Fat: 15.7g
- Carbohydrates: 39g
- Fiber: 9.2g
- Protein: 5.2g
Keywords: Thai butternut squash soup