Thai Butternut Squash Soup
Use your garden harvest of butternut squash to make this amazing soup. Thai butternut squash soup is a creamy fall soup with a hint of exotic flavors make this a go-to anytime meal your whole family will love!
What You Need to Make Butternut Squash Soup
This butternut squash soup is not your average soup, it is thick, creamy, and has so many awesome flavors, you will ask yourself why you didn’t grow more butternut squash in your garden. Or why you didn’t grow a garden. Or why you haven’t tried making your own butternut squash soup before.
Here is what you need to make it:
- Butternut squash
- Coconut milk
- Chicken or vegetable stock
- Lime juice
- Sweet Chili Thai Sauce: I use Mae Ploy
- Curry powder
- Olive oil
How to Make Thai Butternut Squash Soup
- Cook Your Squash: Cut the squash in half and scrape out the seeds (Cut it in half length wise so it will lay flat on a cookie sheet). Place it face down on a baking sheet. Bake at 400 degrees for about an hour. (Until the skin comes off easily).Pro tip: I really love butternut squash soup, but I hate peeling and chunking the squash. It is so much effort! I realize that you can buy already peeled and diced butternut squash at most grocery stores, but I am cheap, and I have whole squash, so I wanted to find a way to use them without all the peeling and dicing. For this recipe, you just cut the squash in half, scrape out the seeds, and bake. You peel after (eazy peazy), and never chunk up anything. So nice!
- Prep Other Ingredients: When squash is almost done, chop onion small and cook over medium heat in olive oil until translucent (2-3 mins)
- Blend it All Together: Peel skin off squash, or scrape the meat of the squash out and put it in a blender with all ingredients. Blend until smooth.
- Garnish: Make it fun and even tastier with pumpkin seeds, cilantro, and lime.
Tips and Tricks for Butternut Squash Soup
- Use A High Powered Blender: I used a high powered blender for smoother results.
- Split into Batches: Depending on your blender and the size of the butternut squash you may need to split it into two batches. My blender jar holds 8 cups, and it was full. **Depending on the size of the squash you may want to adjust liquid amounts to achieve desired consistency. I had about 6 cups of cooked squash.
- Blend while warm: One thing I really loved about this recipe is you blend it all up while the squash is warm, just out of the oven, so you don’t have to heat it up after blending, it should still be hot. So you can serve it right away. So it really only takes a few minutes once the squash is cooked to get this on the table.
This recipe is pretty darn good. My neighbor gave me a beautiful butternut squash, so I made some of this soup and took them over a bowl. The husband called and asked me for the recipe. So trust me, this is not just one of those soups that I like, it is a winner!
Other Great Recipes
- Garlic Bread Twists Recipe
- Apple Butternut Squash Soup
- Baked Potato Soup
- Chili Con Carne
- Santa Fe Salad
Thai Butternut Squash Soup
- 1 large butternut squash
- 1 1/2 cup coconut milk
- 1 14 ounce can chicken or vegetable stock
- 1 lime juiced
- 1/2 Tbs sweet chili Thai sauce I use Mae Ploy
- 1/2 Tbs curry powder
- 2 tbs honey
- 1 medium onion
- 1 Tbs olive oil
- Cut the squash in half and scrape out the seeds (Cut it in half length wise so it will lay flat on a cookie sheet)
- Place it face down on a baking sheet.
- Bake at 400 degrees for about an hour. (Until the skin comes off easily)
- When squash is almost done, chop onion small and cook over medium heat in olive oil until translucent (2-3 mins)
- Peel skin off squash, or scrape the meat of the squash out and put it in a blender with all ingredients.
- Blend until smooth.
- Garnish with pumpkin seeds, cilantro, and lime.
**Depending on the size of the squash you may want to adjust liquid amounts to achieve desired consistency. I had about 6 cups of cooked squash.
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.