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Thai Roasted Butternut Squash Soup

Thai Roasted Butternut Squash Soup

Creamy, comforting, spicy Thai roasted butternut squash soup. Make the best of autumn's squash in this easy and flavorful recipe.
Course Soup
Cuisine gluten-free, vegan, vegetarian
Keyword thai butternut squash soup
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Total Yield 3 servings
Calories Per Serving 333 kcal
Author Yup, it's Vegan

Ingredients

For the roasted butternut squash puree:

  • 2 medium butternut squash halved and seeded
  • olive oil salt, and pepper

For the tamari-roasted walnuts and almonds (optional):

  • 1/4 cup chopped almonds
  • 1/4 cup chopped walnuts
  • 1 teaspoon coconut oil
  • 1 tablespoon tamari
  • 1 teaspoon sriracha or other chili sauce (optional/to taste)

For the Thai roasted butternut squash soup:

  • 2 teaspoons coconut oil
  • 2 shallots diced
  • 3 cloves garlic minced
  • 2 inches ginger minced or grated
  • 1 small red chili seeds and pith removed, finely chopped (or to taste)
  • 1/2 teaspoon ground coriander seed (optional)
  • 1/4 teaspoon ground turmeric (optional)
  • 3 tablespoons Thai red curry paste
  • 1 (12-oz.) can full-fat coconut milk (1 and 1/2 cups)
  • 2 cups low-sodium vegetable broth plus more as needed
  • roasted butternut squash puree (about 3 cups, see above)
  • 1/4 cup freshly-squeezed lime juice
  • salt to taste
  • tamari-roasted walnuts and almonds (see above), to serve (optional)
  • chopped green onions or scallions to serve

Instructions

For the roasted butternut squash puree:

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Prick the butternut squash halves deeply all over with a fork. Rub them with a light coating of oil and sprinkle salt and pepper. Place on a baking sheet.
  3. Cook the squash, rotating the baking sheet occasionally, until the squash is very tender, about 70 minutes (cook time will vary depending on the size and shape of your squash).
  4. Once cool enough to handle, scoop the flesh out of the squash and transfer it to a food processor, then blend until smooth. (If needed to help blend, you can add a little of the coconut milk or broth for the soup). My puree measured about 3 cups.

For the tamari-roasted walnuts and almonds:

  1. Add the chopped nuts and coconut oil to a skillet over medium-low heat. Stir and cook until the nuts are nicely coated with the coconut oil.
  2. Add the soy sauce and sriracha. Continue to cook, stirring frequently, until the nuts are roasted and the excess liquid is gone.

For the Thai roasted butternut squash soup:

  1. Warm the coconut oil in the bottom of a saucepan. Add the shallots and a pinch of salt, and cook for about 2 minutes, until the shallot is softened. Stir in the garlic, ginger, and chili, and cook for 60 to 90 seconds more, until fragrant.
  2. If using the ground spices, stir them in and cook for just about 30 seconds until fragrant. Stir in the Thai red curry paste and cook for another 1 to 2 minutes, until the curry paste is coating all of the aromatics and darkened slightly in color.
  3. Add the coconut milk, vegetable broth, and butternut squash puree. Stir until everything is combined (you may need to be gentle to avoid splashing, as the squash puree can be quite thick). Bring the soup to a boil and then immediately reduce to a gentle simmer.
  4. Cook for about 10 to 15 minutes, stirring frequently, until hot throughout. Stir in lime juice, and add salt to taste.
  5. Serve hot, garnished with the roasted nuts, and chopped scallions. Leftovers will keep in the refrigerator for up to a week.

Recipe Notes

3 cups of pumpkin puree should be a good substitution for the butternut squash.

Nutrition data excludes the nut topping.

Nutrition Facts
Thai Roasted Butternut Squash Soup
Amount Per Serving (1 third recipe)
Calories 333 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 12g 60%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 884mg 37%
Potassium 895mg 26%
Total Carbohydrates 37g 12%
Dietary Fiber 6g 24%
Sugars 10g
Protein 5g 10%
Vitamin A 466%
Vitamin C 122%
Calcium 12%
Iron 13%
* Percent Daily Values are based on a 2000 calorie diet.