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Home » Soups & Stews

Published: Oct 13, 2018 · Modified: May 7, 2020 by Libby Bloom · This post may contain affiliate links · Leave a Comment · 1150 words. · About 6 minutes to read this article.

Thai Butternut Squash Soup

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Thai Butternut Squash Soup - The perfect warm and hearty soup for a chilly fall or winter night! This healthy soup is loaded with butternut squash, carrots, lemongrass, garlic and onion.

butternut squash soup

If you haven’t noticed, we love to try a variety of foods and cuisines, and especially love thai-inspired ingredients. We love crispy tofu, curry, ginger, turmeric, chili garlic sauce and lemongrass. Have you had much of that last one? 

Lemongrass has a unique flavor of lemony mint mixed with ginger.And it’s super fragrant. It adds a light, freshness to dishes without adding the bitterness of lemon. 

Lemongrass is native to southeast Asia, but can be found at your local grocery store or Asian market. Look for lemongrass stalks that are firm (not soft and rubbery) and that have a pale yellow / green color. They shouldn’t be brown or crusty. If you can’t find fresh, check the freezer section for lemongrass stalks. 

Hi there! Below you’ll find affiliate links to great products that we enjoy using in our own kitchen.

butternut squash

Ready to make this Thai Butternut Squash Soup? Let’s do it!

1 - Prep veggies. Dice onion, mince garlic, peel and chop squash, cut up carrots and grate ginger. 

2 - Saute. Heat oil in a large pot or dutch oven, add garlic and onions and saute until onions are translucent, 5-8 minutes. 

3 - Prepare lemongrass paste by cutting off the bottom bulb and removing the tough outer leaves. Then thinly slice and mash it with a mortar and pestle or blend in a food processor until it forms a paste.

4 - Add butternut squash and carrots to the pot. Stir in the curry paste, ginger, lemongrass paste and turmeric. Stir until the squash and carrots are fully-coated with the seasonings. 

5 - Bring to a boil after you add the broth. Let simmer until the carrots and squash are fork tender, 25-30 minutes. 

6 - Puree. Either use an immersion blender or transfer the soup to a blender and blend until smooth. When using a blender, blend in batches and take care not to overfill blender (you don’t want hot soup everywhere!). Transfer the soup back to the dutch oven.

7 - Season. Once pureed, stir in coconut milk and season to taste with salt, pepper and cayenne. 

8 - Garnish with a squeeze of lime juice, a handful of cilantro leaves and a sprinkle of pumpkin seeds. Enjoy!

butternut squash soup

Thai Butternut Squash Soup: Tips, Tricks and Tools

Invest in a quality dutch oven or soup pot. It’s a workhorse for all your winter soups and a quality one can truly stand the test of time. You’ll also need a quality knife and cutting board as well as an immersion blender or regular blender.

Use homemade stock: Make your own stock with food scraps. Give those scraps a second life, save money and reduce packaging while you’re at it!

Batch cook, freeze for later: Make a big batch of this soup and freeze it to enjoy later!

Make it a complete meal by serving with a lean protein, green salad and some hearty bread to dip in the soup. It would also be good with Crispy Tofu, rice and roasted vegetables.

butternut squash soup

We hope you love this Thai Butternut Squash Soup!

  • A hearty soup that comes together in under an hour
  • Great make-ahead recipe to freeze and enjoy later
  • Vegan and flavorful Thai-inspired soup recipe

Love this seasonal soup recipe? Check out our other delicious Seasonal fall recipes like this One-Skillet Lemon Mediterranean Orzo or our Carrot Ginger Soup.

Did you enjoy this LemonGrass Butternut Squash Soup as much as we do?

Comment below! And rate the recipe to let us know how it turned out! Not cooking today? Save this Lemongrass Butternut Squash Soup for later by pinning it to your Soups and Stews Recipes Board and make sure to tag us at The Crooked Carrot Instagram to show us your Lemongrass Butternut Squash Soup creations!

"There are only two ways to live your life. One is as though nothing is a miracle. The other is as though everything is a miracle." - Albert Einstein

📖 Recipe

butternut squash soup

Thai Butternut Squash Soup

Thai Butternut Squash Soup - The perfect warm and hearty soup for a chilly fall or winter night! This healthy soup is loaded with butternut squash, carrots, lemongrass, garlic and onion.
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Prep Time: 15 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 50 minutes minutes
Servings: 4 servings
Author: The Crooked Carrot

Ingredients

  • 1 tablespoon olive oil
  • ½ onion (large) diced
  • 4 cloves garlic minced
  • 1 butternut squash peeled and cubed
  • 8-12 carrots sliced (I use 2 carrots per serving)
  • 3 tablespoons red thai curry paste
  • 1-inch knob ginger grated
  • 2 stalks lemongrass outer parts removed
  • 1 teaspoon turmeric
  • 4 cups broth / stock
  • 1 (13.6 oz) can coconut milk
  • ¼ teaspoon cayenne optional
  • lime juice for garnish
  • pumpkin seeds for garnish
  • cilantro for garnish
US Customary - Metric

Instructions

  • Saute: Heat olive oil in a large pot or dutch oven, add garlic and onions and saute until translucent, about 5 minutes.
  • Mash/Blend: While the garlic and onions cook, prepare lemongrass: slice it thin and mash it with a mortar and pestle or blend in a food processor.
  • Additions: Add butternut squash and carrots to the pot. Stir in curry paste, ginger, lemongrass paste and turmeric, stir until carrots and squash are well-coated.
  • Boil: Add in broth and bring to a boil. Let simmer until carrots and squash are fork tender, (~25-30 minutes).
  • Puree: Either use an immersion blender to puree until smooth, or you can transfer the soup to a blender, but be very careful blending hot liquids and don’t overfill the blender. I recommend blending in 2-3 batches to puree.
  • Mix it up: Once pureed, (if you used a blender, transfer back to the pot) stir in coconut milk and season with salt, pepper, and cayenne to taste.
  • Top it off: Garnish with a squeeze of lime juice, a handful of cilantro leaves and a sprinkle of pumpkin seeds. Enjoy!

Equipment

  • Dutch Oven
  • Immersion Blender
  • Chef's Knife
  • Wood Cutting Board

Notes

PREP AHEAD: Prep the veggies in advance to streamline the cooking process. This is a great make-ahead soup recipe and can be frozen and stored to enjoy later. 
LEFTOVERS/STORAGE: Store in an airtight glass container in the fridge for 3-5 days or the freezer for up to 3 months. Thaw and reheat on the stove. 
NUTRITION NOTES: This soup is a great source of fiber and vitamin A, also containing potassium and magnesium. Make it a balanced meal by pairing it with a lean protein. 
SERVING SUGGESTIONS: Though this soup is healthy, make it a complete meal by serving with a lean protein, green salad and some hearty bread to dip in the soup. It would also be good with Crispy Tofu, rice and roasted vegetables.

Nutrition

Carbohydrates: 42g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Sodium: 165mg | Potassium: 1373mg | Fiber: 8g | Sugar: 12g | Vitamin A: 42136IU | Vitamin C: 49mg | Calcium: 169mg | Iron: 4mg
Did you make this recipe?Mention @crooked.carrot or tag #thecrookedcarrot!

Disclaimer: Some of the links above are affiliate links. This means that should you purchase something through the link, The Crooked Carrot will receive a small commission. The item cost remains the same regardless of whether you purchase through our link or not. Any commission earned simply helps us continue to provide all our great content to you. From seasonal recipes to simple nutrition insights & sustainable zero waste tips, we have lots more to give!

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About Libby

Welcome! I'm Libby, Registered Dietitian Nutritionist, photographer & co-adventurer with my husband Dalton. We love all things outdoors, making a mess in the kitchen, and exploring the adventure of life! Read more ↠

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Hey, I'm Libby!

Hi, I'm Libby! Registered Dietitian Nutritionist and Certified Intuitive Eating Counselor. I help people find food freedom, learn to nourish and reconnect with their bodies so they can live a fuller life.

About Libby

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The Crooked Carrot sits on the traditional lands of the Diné Bikéyah (Navajo), Núu-agha-tʉvʉ-pʉ̱ (Ute), and Pueblos people, both past and present, now called Durango, Colorado. I acknowledge the wounds of the past in hopes of being able to heal for a better tomorrow.


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