Thai Butternut Squash Soup
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.
Prep Time15 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Appetizer, Gluten-Free, Savory, Soup
Cuisine: Thai-Inspired, Vegan
Diet: Vegan
Servings: 4
Calories: 413kcal
For the Roasted Vegetables:
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
- 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
- 2 cups Vegetable Stock (480ml) or Broth
- 2 Tbsp Soy Sauce
- Salt and Pepper To Taste
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.
- Storing. 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.
- Freezing. 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.
Serving: 1Serve | Calories: 413kcal | Carbohydrates: 39g | Protein: 5.2g | Fat: 28.1g | Saturated Fat: 15.7g | Sodium: 1261mg | Fiber: 9.2g | Sugar: 10.4g