More often than not, when I make a soup, I can’t help but add a Thai kick to it.
So this is my Thai-inspired spin on Butternut Squash Soup!
I must say, this is the only way I’ll do butternut squash from now on!
The creamy butternut squash and coconut milk based broth is flavored with shallots, garlic, ginger, lemongrass, curry and chili pepper. Makes my mouth water just thinking about it!
Now, I would loooove to see your results when you make this! Tag @bunnysbite and #bunnysbite on your Instagram and Facebook photos and make my day! (:
Thai-Style Butternut Squash Soup (V/GF)
Creamy-smooth butternut squash and coconut milk soup infused with garlic, ginger, lemongrass, red curry, chili pepper
Ingredients
- 1 tbsp oil
- 2 shallots , thinly diced
- 4 garlic cloves , peeled and minced
- 1 tbsp fresh ginger , peeled and minced
- 6 cups chopped butternut squash (1 small butternut squash)
- 1 3 inch lemongrass stalk , halved lengthwise
- 2 tbsp red curry paste
- 2 tsp hot chili pepper oil
- 3 cups low sodium vegetable broth
- 1 1/4 cups coconut milk (light or full fat is fine)
- Optional garnishes: green onion, cilantro, lime juice, roasted butternut or pumpkin seeds, full fat coconut milk, chili pepper oil, etc.
Instructions
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Heat the oil in a large pot over medium-high heat.
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Once hot, add the shallots, garlic and ginger. Saute for 2 minutes, stirring frequently.
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Then, add the butternut squash, lemongrass, curry paste and pepper oil. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
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Add vegetable broth and coconut milk. Stir and bring to a boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
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Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, I recommend letting the soup chill in the refrigerator for a bit before blending. You’ll also have to return the soup back to pot to reheat before serving.
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Serve as is or with garnishes of choice. Store leftovers covered in the refrigerator for up to a week or freeze for up to a month.
If you liked this recipe, then you might also like my Thai Cucumber Noodle Bowl, Spicy Thai Kale Soup and my Curry Lentil Soup!
