Thai-Inspired Roasted Butternut Squash Soup Recipe
A creamy, spiced butternut squash soup with Thai-inspired flavors—lemongrass, coconut milk, and a touch of heat.
Ingredients
- 1 medium butternut squash about 2 lbs, peeled and cubed
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 stalk lemongrass chopped
- 1- inch piece of ginger grated
- 1 can 14 oz coconut milk
- 3 cups vegetable broth
- 1 tablespoon lime juice
- ½ teaspoon chili flakes optional for spice
- Salt and pepper to taste
Instructions
- Roast the Squash: Preheat oven to 400°F. Toss squash with olive oil, salt, and pepper. Roast for 25-30 minutes.
- Sauté the Aromatics: Heat olive oil in a pot. Sauté onion, garlic, ginger, and lemongrass for 5-7 minutes.
- Add Broth & Coconut Milk: Pour in vegetable broth and coconut milk. Stir well and bring to a simmer.
- Combine with Squash: Once the squash is tender, add it to the pot. Simmer for 10 minutes to let the flavors meld.
- Blend the Soup: Use an immersion blender or regular blender to puree until smooth.
- Finish with Lime & Spice: Stir in lime juice and chili flakes, if using. Season with salt and pepper.
- Serve and Enjoy: Garnish with fresh herbs or a drizzle of coconut milk. Serve hot and savor.
Notes
Nutritional Values (Per Serving)
- Calories: 200
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 2g
Vitamins and Minerals (Per Serving)
- Vitamin A: 120%
- Vitamin C: 25%
- Iron: 8%
- Calcium: 4%
- Potassium: 10%
Additional Notes/Tips to Enhance the Flavor
- For extra zest, add more lime juice or some zest.
- Boost the heat with fresh chili or sriracha.
- Top with roasted peanuts or cilantro for crunch.