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.
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.
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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!
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.
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
Thai Butternut Squash Soup
Ingredients
- 1 tablespoon olive oil
- 1/2 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
- 1/4 teaspoon cayenne optional
- lime juice for garnish
- pumpkin seeds for garnish
- cilantro for garnish
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!
Notes
Nutrition
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