Thai Butternut Squash Soup

10.18.2016

Thai Butternut Squash Soup, yes yes and yes! This is such a delicious way to use up butternut squash and it will leave you craving more!

Thai Butternut Squash Soup | Cooking Classy

By the end of the winter I may have shared 50 more soup recipes with you. Ok I’m kidding. Sort of. As soon as it gets cold we are eating soup for dinner probably 3 or 4 times a week. There’s just something so perfectly comforting about a hot bowl of soup on a chilly day. Not to mention a dark day. Ugh I’m dreading daylight savings, when will they ever end the madness? At least this soup (and the many others I’ve shared – I need to update that btw there are quite a few more) will help those dark late afternoons seem better! 

Thai Butternut Squash Soup | Cooking Classy

If you like squash and Thai food you will love this soup! It’s pretty easy to prepare, the only tedious part (which I think I always mention this) is cutting up that dang squash! When I’m on minute number 9 sometimes I just want to chuck the thing across the room. A freshly peeled and chopped squash though always means good things are to come though so it’s worth the extra bit of labor. Just be sure to use a sharp vegetable peeler and a large sharp knife when cutting up the squash, it makes it a lot easier.

Thai Butternut Squash Soup | Cooking Classy

For me personally I usually just make soup to serve as a main dish, but with this one I actually prefer it as a side dish. It goes well paired with chicken (of course, what doesn’t go with chicken?) or some kind of shrimp would be another good choice. You’ll love those crunchy bits of peanuts in this and that coconut milk? Don’t even get me started. That stuff always works wonders. MMMMM there’s just so much goodness in this creamy bowl of Thai Butternut Squash Soup! Try it soon while there’s an abundance of good squash in season!

Thai Butternut Squash Soup | Cooking Classy Thai Butternut Squash Soup | Cooking Classy

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Thai Butternut Squash Soup

Yield: About 6 servings, as a side dish

Ingredients

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

Instructions

  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. Add Thai red curry paste and saute 1 more minute. Stir in chicken broth, while scrapping bottom of pan. Add squash and sugar and season with salt to taste. 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.
  2. Stir in 2/3 cup coconut milk and lime juice. Puree soup with an immersion blender (or 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). Season with more salt as needed. Serve warm topping each serving with additional coconut milk, peanuts, cilantro and red pepper flakes.
  3. Recipe source: adapted from Family Circle and Cooking Light

16 comments

  • Jess: Yumm! This sounds delish! Do you have any suggestions on a way to cut back/substitute the coconut milk? I love coconut but my boyfriend is allergic :( October 19, 2016 at 7:11am Reply

    • Jaclyn: I’d probably try cream or half and half. October 19, 2016 at 10:35am Reply

  • Anne: I love Thai food and this looks perfect! Thanks for sharing! October 19, 2016 at 8:24am Reply

  • Paige: I love butternut squash! Definitely trying this recipe soon!

    Paige October 19, 2016 at 10:14am Reply

  • Kathleen: I’ll definitely try ths one. I find that if I poke a few holes with a fork in squash and micro wave a couple of minutes that it is easier to cut. It is still basically raw inside, just a bit easier to peel and cut. October 19, 2016 at 11:45am Reply

    • Jaclyn: Thanks for the tip! I’ll have to try that :). October 19, 2016 at 10:12pm Reply

  • Phyllis: Don’t have curry paste, can I substitute hot sauce? Thanks October 19, 2016 at 3:31pm Reply

    • Jaclyn: You could also use curry powder (I’d start with 2 tsp) and some red pepper flakes if you have those, the hot sauce wouldn’t be the same. October 19, 2016 at 10:07pm Reply

      • Phyllis: Will do, thanks Jaclyn. October 20, 2016 at 6:31pm Reply

  • Mish: I have some roasted butternut squash was wondering how this would come out with already cooked squash? October 21, 2016 at 12:55pm Reply

    • Jaclyn: That would be just fine, you just won’t need to cook the soup as long and maybe saute the onions a little longer first. October 21, 2016 at 2:23pm Reply

  • Robin Duncan: I made this today for a Sunday lunch. Wow! Really really good. I prepared just as recipe stated and did not make any changes. My husband also really like this. It tasted like something we’d get at our local Thai restaurant. Thx for a delicious recipe. I used a potatoe peeler to get the skin off the squash and it was quick and easy. October 23, 2016 at 2:04pm Reply

    • Jaclyn: I’m so glad you both enjoyed it Robin! Thanks for your feedback! October 23, 2016 at 11:57pm Reply

  • AK Pony: This recipe is wonderful! I finished it off in a slow cooker and it was wonderful. I made mine fairly spicy and the contrast with the lime and cilantro was terrific. Thank you! November 28, 2016 at 4:20pm Reply

    • Jaclyn: I’m so glad you you loved it! December 7, 2016 at 1:07pm Reply

  • maggi: You can substitute sour cream for the coconut milk if you are allergic. February 8, 2017 at 2:12pm Reply

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