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Thai-Style Butternut Squash Soup (V/GF)

Creamy-smooth butternut squash and coconut milk soup infused with garlic, ginger, lemongrass, red curry, chili pepper 

Course Soup
Cuisine American, Thai Inspired
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Author Bunny

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

  1. Heat the oil in a large pot over medium-high heat.

  2. Once hot, add the shallots, garlic and ginger. Saute for 2 minutes, stirring frequently.

  3. Then, add the butternut squash, lemongrass, curry paste and pepper oil. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.

  4. 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.

  5. 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. 

  6. 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.