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Thai-Inspired Butternut Squash Soup Recipe

Emily Carter
This Thai-inspired butternut squash soup combines creamy squash with coconut milk, lime, and bold spices for a flavor explosion.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 220 kcal

Ingredients
  

  • 1 medium butternut squash peeled and cubed
  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1- inch piece of fresh ginger grated
  • 4 cups vegetable broth
  • 1 can 14 oz coconut milk
  • 1 tablespoon red curry paste
  • 1 tablespoon lime juice
  • 1/2 teaspoon ground turmeric
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add chopped onion and sauté for 3-4 minutes until soft.
  • Stir in garlic, ginger, and turmeric. Cook for 1 minute until fragrant.
  • Add butternut squash, vegetable broth, and red curry paste. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
  • Once the squash is tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth.
  • Stir in coconut milk and lime juice. Adjust seasoning with salt and pepper.
  • Serve with a sprinkle of fresh cilantro on top for extra flavor.

Notes

Nutritional Information (Per Serving)

Calories: 220
Total Fat: 14g
Saturated Fat: 9g
Carbohydrates: 25g
Fiber: 4g
Protein: 3g

Vitamins and Minerals (Per Serving)

  • Vitamin A: 150%
  • Vitamin C: 15%
  • Calcium: 4%
  • Iron: 8%
  • Potassium: 8%

Additional Notes/Tips to Enhance Flavor

  • Add a drizzle of chili oil for extra heat.
  • Top with roasted peanuts for crunch and authenticity.
  • If you prefer more tang, squeeze in extra lime juice.