• Skip to main content
  • Skip to primary sidebar

The Crooked Carrot logo

  • Home
  • Work with me
  • Nutrition Coaching
  • Group Program
  • Blog
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Work with me
  • Nutrition Coaching
  • Group Program
  • Blog
  • About me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    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

    Jump to Recipe

    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

    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.
    No ratings yet
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 35 minutes
    Total Time: 50 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!

    « Carrot Cake Oatmeal
    Roasted Pear & Parsnips Recipe »

    You may also like...

    two jars of pickled red onions

    Pickled Red Onions

    yellow leaf in leaf pile

    Top 10 Fall Foods and how to use them

    Strawberries

    Top Summer Foods and How to Use Them

    chocolate tahini bliss balls on plate

    Chocolate Tahini Bliss Balls

    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 ↠

    Search categories

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Libby Bloom RDN

    Hi, I'm Libby! Registered Dietitian Nutritionist and Eco-warrior. I help people find food freedom, learn to nourish their bodies AND support a health planet.

    More about me →

    Popular Posts

    • How to Conduct a Food Waste Audit
    • 15 Best Recipes to Use Up Leftover Red Cabbage
    • Roasted Red Pepper Feta Dip
    • Eco-Friendly Holiday Gift Guide

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Start Here
    • Meet Libby

    Join the Community

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with me
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 The Crooked Carrot