Thai Curried Butternut Squash Soup

Butternut squash soup is pretty plain on its own but not this butternut squash soup. It has an array of flavors and spices added to it such as Thai Curry paste, coriander, and ground cumin. Coconut milk makes it rich and creamy. This soup is vegetarian and dairy-free. 

Squash is a vegetable that is difficult to cut or chop. Make sure to have a very sharp knife and be careful cutting it. Place it on a clean cutting board. Use a vegetable peeler to take off the skin and then cut it into smaller chunks or pieces. 

What Ingredients do I need? 

In this section, you can find substitutes or suggestions for certain ingredients. I also will try and list out what the ingredients' purpose is for. 

Butternut Squash  - peeled, seeded, and diced into cubes. Buttercup, acorn, or sugar pumpkin squash can be used instead of Butternut Squash. 

Yellow Onion  -  chopped 

Garlic  - Fresh and chopped 

Spices - Red Thai Curry Paste, Coriander, Cumin, and red pepper flakes 

 How to make Butternut Squash Soup 

To print the full recipe please see the recipe card below. 

1. Heat oil in a large Dutch oven over medium heat. Add the squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
2. Cook the vegetables for 8 to 10 minutes, stirring occasionally. Add broth. Bring the mixture to a boil, then reduce the heat and simmer until squash is soft, about 15 to 20 minutes.
3. Toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently. Keep an eye on them so they don’t burn. The edges should be golden brown. 
4. Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavorful enough for you. Remove the soup from heat and let it cool slightly. Transfer the squash mixture   to a blender, close the lid, and blend until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
5. Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. 
6. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro. 

Other Recipes to Try 

3 Ingredient Cherry Sorbet 

3 Ingredient Fudge Pop 

Oreo Ice Cream Cake 

Healthy 3 Ingredient Chocolate Muffins 

Chocolate Peanut Butter Fudge 

If you’ve tried this Thai Curried Butternut Squash Soup or any other recipe on the site, let me know in the comment section how it turned out. Snap a picture and upload it to share on Pinterest

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