Let’s talk about SOUP! Specifically, a soup that is creamy, dreamy, a little spicy, and absolutely perfect for when you need something cozy but also want to feel like a total gourmet chef (WITHOUT the effort). Say hello to my Thai-Inspired Butternut Squash Soup!!!
The best part? This soup is so EASY, you could probably make it with your eyes closed… although please don’t. Safety first!
I whipped up this gem using what I already had in my kitchen—and I bet you have most of it too! Frozen butternut squash? CHECK. Coconut milk? DOUBLE CHECK. Red curry paste? OH YESSSS. And vegetable broth? You know it! So grab those ingredients and let’s dive in!
What You’ll Need:
- 4 cups frozen butternut squash (about 1 lb)
- 1 tablespoon olive oil (optional, but it makes you feel fancy!)
- 1 can (13.5 oz) coconut milk (the creamy, dreamy kind!)
- 2 cups vegetable broth (I love low-sodium because then I can season to my heart’s content!)
- 1–2 tablespoons red curry paste (add more if you’re feeling SPICY!)
- 1 teaspoon grated ginger (optional, but it’s like a warm hug in flavor form)
- Salt and pepper to taste
- A squeeze of lime juice (optional, but SO GOOD!)
- Garnishes (optional, but who doesn’t love a little flair?): Fresh cilantro or lime wedges
How to Make This Bowl of MAGIC:
- Sauté Those Aromatics! (Optional but worth it!)
- If you’ve got ginger or garlic hanging out in your fridge, grab ‘em! Heat a little olive oil in a big ol' pot over medium heat and sauté some grated ginger or minced garlic for about 30 seconds. BOOM! Your kitchen already smells AMAZING.
- Cook That Butternut Squash!
- Toss your frozen butternut squash into the pot. No need to defrost—we’re keeping this SIMPLE. Stir it around for about 5 minutes until it starts to soften up and makes you think, “Oh yeah, this is gonna be GOOD.”
- Curry Time!
- Stir in your red curry paste. This is where the flavor PARTY starts! Mix it well so that beautiful curry goodness coats every piece of squash. Then pour in your vegetable broth and stir it all together. Bring it to a happy simmer and let it cook for about 10 minutes—or until your squash is so tender, it’s practically begging to be blended.
- Blend Baby, Blend!
- Now it’s time for the fun part! Grab your immersion blender and get to work. Don’t have one? No problem! Carefully transfer the soup to a blender (in batches, if needed) and blend until it’s silky smooth. PRO TIP: Let it cool a bit first if you’re using a blender—hot soup splashes are NOT fun.
- Coconut Milk Dreams!
- Pour in that can of coconut milk and stir it into the soup. Watch it turn into the creamiest, dreamiest bowl of deliciousness right before your eyes. Gently heat it up, but don’t let it boil—we’re keeping things smooth and mellow here.
- Season and Slurp!
- Give your soup a taste and season it with salt and pepper to your liking. Want to brighten it up? Add a squeeze of lime juice—trust me, it’s a GAME CHANGER.
- Garnish Like a Pro!
- Ladle that gorgeous soup into bowls and top with fresh cilantro, a lime wedge, or even a swirl of coconut milk if you’re feeling extra fancy. (You ARE fancy!!!)
Yield: 4
Thai Inspired Butternut Squash Soup
Creamy, dreamy, a little spicy, and absolutely perfect for when you need something cozy but also want to feel like a total gourmet chef!
Prep Time
5 minutes
Cook Time
10 minutes
Additional Time
5 minutes
Total Time
5 minutes
Ingredients
- 4 cups frozen butternut squash
- 1 tablespoon olive oil (optional, for sautéing)
- 1 can (13.5 oz) coconut milk
- 2 cups vegetable broth (unsalted or low-sodium)
- 1–2 tablespoons red curry paste (adjust to taste)
- 1 teaspoon grated ginger (optional, for extra flavor)
- Salt and pepper to taste
- Fresh cilantro or lime wedges (optional, for garnish)
Instructions
- Sauté Aromatics (Optional): If you have ginger or garlic, heat olive oil in a large pot over medium heat. Sauté grated ginger or minced garlic for 30 seconds until fragrant.
- Cook the Butternut Squash: Add the frozen butternut squash to the pot and cook for about 5 minutes, stirring occasionally, until slightly softened.
- Combine Broth and Curry Paste: Stir in the red curry paste, ensuring it's evenly distributed. Then pour in the vegetable broth. Bring the mixture to a simmer and let it cook for about 10 minutes, or until the squash is completely tender.
- Blend the Soup: Use an immersion blender directly in the pot or transfer the mixture to a blender in batches. Blend until smooth and creamy.
- Add Coconut Milk: Return the blended soup to the pot (if you used a blender). Stir in the coconut milk and heat gently over low-medium heat, being careful not to boil.
- Season and Serve: Taste and adjust the seasoning with salt and pepper. If you'd like a brighter flavor, add a squeeze of lime juice.
- Garnish and Enjoy: Serve the soup in bowls and garnish with fresh cilantro or lime wedge
Notes
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 209Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 5mgSodium: 1497mgCarbohydrates: 40gFiber: 8gSugar: 9gProtein: 6g
Why You’ll LOVE This Soup:
- It’s ready in about 20 minutes!!! Who has time for hours of simmering?
- It’s cozy and comforting but also has that zippy Thai-inspired kick.
- You can easily make it YOURS—add more curry paste if you like it spicy, throw in some shredded chicken or tofu for extra protein, or serve it with a side of crusty bread (low-carb, if needed!).
- It’s perfect for meal prep. Make a big batch and enjoy it all week… if you don’t eat it all at once. I won’t judge.
There you have it, friends! A soup that’s simple, DELICIOUS, and made with love (and a little red curry paste). I can’t wait for you to try it!!! When you do, let me know how it turned out! Snap a pic, tag me, and share your soup masterpiece!!!
Until next time… stay cozy, stay quirky, and KEEP COOKING!
XOXO, Tara