Irresistible Spicy Thai Butternut Squash Soup Recipe

Crafting a delectable spicy Thai butternut squash soup brings warmth and comfort to chilly evenings.

Fragrant lemongrass and ginger dance through creamy vegetable layers, creating unexpected flavor combinations.

Vibrant orange hues promise a culinary adventure that awakens your senses.

Coconut milk adds luxurious smoothness while chili peppers inject a playful kick.

Complex spices mingle effortlessly, turning simple ingredients into an extraordinary meal.

Rich, velvety textures blend perfectly with sharp, bright notes of traditional thai seasonings.

Slurp this soul-soothing soup and feel transported to bustling bangkok street markets.

Build This Spicy Thai Butternut Squash Soup

• Butternut Squash: Sweet and creamy base of the soup, provides rich texture and earthy flavor. Choose a firm squash with no soft spots or blemishes.
• Onion: Adds depth and aromatic foundation to the soup. Yellow or white onions work best.
• Garlic: Brings intense, sharp flavor that complements the squash. Fresh garlic cloves preferred over pre-minced.

• Red Curry Paste: Delivers signature Thai spiciness and complex flavor. Choose a high-quality brand with balanced heat.
• Fresh Ginger: Provides warm, zesty undertone with subtle heat. Select firm, smooth ginger root.

• Olive Oil: Used for roasting squash and sautéing vegetables, adds subtle richness. Extra virgin recommended.
• Vegetable or Chicken Broth: Creates smooth soup consistency and enhances overall flavor. Low-sodium versions allow better seasoning control.
• Coconut Milk: Adds creamy texture and authentic Thai character. Full-fat version provides better flavor and mouthfeel.

• Salt and Pepper: Essential for balancing and enhancing overall taste.
• Fresh Cilantro: Optional garnish that adds bright, fresh herbal note.
• Lime Juice: Provides final tangy brightness to cut through rich soup.

Spicy Thai Butternut Squash Soup Recipe Steps

Step 1: Warm Up The Oven

Set your oven to a toasty 400°F and get ready for a flavor-packed adventure.

Step 2: Prepare Butternut Squash

Slice the butternut squash in half and generously coat the exposed flesh with olive oil.

The golden rule here is to ensure every surface gets a nice, even shine.

Step 3: Roast To Perfection

Place the squash halves face-down on a baking sheet, allowing them to transform into caramelized, tender goodness.

Let them roast for 30-40 minutes until they become soft and develop those beautiful golden-brown edges.

Step 4: Cool And Handle

After removing from the oven, give the squash a few minutes to cool down.

This prevents burning your fingers and makes scooping out the flesh much easier.

Step 5: Scoop Out The Goodness

Use a spoon to carefully remove the soft, roasted squash flesh from its skin.

The interior should be incredibly smooth and have a rich, deep color.

Step 6: Blend The Base

• Coconut milk
• Red curry paste
• Vegetable broth
• Ginger
• Garlic

Blend until the mixture becomes silky and smooth.

Step 7: Simmer And Season

Transfer the blended mixture to a pot and gently heat.

Add salt and pepper to taste.

If you want extra heat, sprinkle in some red pepper flakes.

Step 8: Garnish And Serve

• Chopped cilantro
• Toasted pumpkin seeds
• A swirl of coconut cream

Enjoy your spicy, creamy Thai-inspired butternut squash soup!

Butternut Squash Soup Serving Suggestions

• Caramelize the butternut squash by roasting cut-side down to develop deep, rich flavors and create a more intense sweet taste.
• Adjust the amount of chili or Thai red curry paste to control the heat intensity, making the soup mild or extra spicy according to your preference.
• Use coconut milk for a luxurious, velvety texture that adds authentic Thai-style richness and complements the squash's natural sweetness.
• Blend the soup in batches to ensure a smooth, consistent texture without overflow, using a towel to hold the blender lid for safety.
• Prepare the soup in advance and store in the refrigerator for up to 4 days, as the flavors will continue to develop and improve over time.

Reheating Tips for Thai Butternut Squash Soup

• Store leftover soup in an airtight container for up to 4 days in the refrigerator. Ensure the container is sealed tightly to maintain freshness.
• Pour cooled soup into freezer-safe containers or freezer bags, leaving some space for expansion. Freeze for up to 3 months for later enjoyment.
• Transfer frozen or refrigerated soup to a pot. Warm over medium heat, stirring occasionally to prevent sticking. Add a splash of vegetable broth if the soup seems too thick.
• Pour soup into a microwave-safe bowl. Heat in 1-minute intervals, stirring between each interval until thoroughly warmed. Check temperature before serving to avoid burning.

Best Sides for Thai Butternut Squash Soup

• Pair with Crisp Riesling: Complement the soup's spicy Thai flavors with a chilled, slightly sweet Riesling that balances the heat and enhances the butternut squash's natural sweetness.
• Serve alongside Coconut Shrimp: Create a textural contrast with crispy coconut-crusted shrimp that echoes the Thai-inspired profile and adds a protein element to the meal.
• Match with Jasmine Rice Cakes: Prepare light, crispy rice cakes topped with fresh herbs to provide a crunchy accompaniment that soaks up the soup's rich, spicy broth.
• Garnish with Cilantro Lime Crema: Dollop a cool, tangy cilantro lime crema on top to cut through the soup's heat and add a refreshing, creamy dimension.

Easy Swaps for Spicy Thai Butternut Squash Soup

• Vegan Version: Replace chicken broth with vegetable broth and skip any dairy additions. Use coconut milk for creaminess and added tropical flavor.
• Low-Carb Swap: Substitute butternut squash with cauliflower or zucchini to reduce carbohydrate content while maintaining similar texture and cooking method.
• Protein Power Boost: Add cooked shredded chicken or tofu cubes during the final blending stage for extra protein and heartiness.
• Mild Family Option: Reduce or eliminate chili peppers and replace with sweet paprika for a kid-friendly version that still maintains subtle warmth and complexity.

FAQs

• Can I make this soup less spicy?

Adjust the chili or red curry paste amount to reduce heat. Start with half the recommended quantity and taste, adding more gradually if desired.

• Is butternut squash difficult to cut?

Use a sharp, sturdy chef’s knife and cut the squash in half lengthwise first. Stabilize it on a cutting board and apply steady, even pressure when cutting.

• Can I use canned pumpkin instead of fresh butternut squash?

Fresh roasted squash provides better flavor and texture. Canned pumpkin is thinner and might alter the soup’s consistency, so it’s not recommended.

• What type of coconut milk works best?

Full-fat coconut milk creates a richer, creamier soup. Light coconut milk will work but produces a thinner result with less depth of flavor.

Why People Love Spicy Thai Butternut Squash Soup

• Roast and Relax: This soup transforms butternut squash into a creamy, caramelized masterpiece with minimal effort, requiring just a simple oven roast and minimal hands-on preparation.
• Spice Up Your Comfort: Packed with Thai-inspired flavors, the recipe adds an exciting twist to traditional butternut squash soup, making it a perfect choice for those craving something beyond ordinary comfort food.
• Quick Weeknight Winner: From start to finish, this recipe can be prepared in under an hour, making it an ideal dinner solution for busy home cooks who want a delicious, warming meal without spending hours in the kitchen.
• Adaptable Crowd-Pleaser: The soup works beautifully as a starter for dinner parties, a cozy meal for family nights, or a make-ahead lunch option that tastes even better the next day, ensuring versatility and convenience.

Spicy Thai Butternut Squash Soup Recipe

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4.6 from 35 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Warm comfort meets bold Thai spices in this spicy thai butternut squash soup, creating a harmonious blend of creamy and zesty flavors. Smooth pumpkin richness mingles with chili heat, inviting you to savor each spoonful of exotic culinary adventure.

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Ingredients

Scale 1x2x3x

Primary Vegetables:

• 1 medium butternut squash, halved and seeded

Liquid Ingredients:

• 1 (14 ounces/400 milliliters) can full-fat coconut milk
• 3 cups vegetable broth
• 1 tablespoon lime juice

Spices and Seasonings:

• 2 tablespoons Thai red curry paste
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 teaspoon fish sauce (optional, omit for vegan)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil or coconut oil

Garnish:

• Fresh cilantro, chopped
• Crushed peanuts or cashews
• Extra lime wedges
• Red pepper flakes (for extra heat)

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Instructions

1. Prepare the oven for high-heat roasting at 400°F (200°C), creating an ideal environment for transforming butternut squash into a caramelized flavor base.
2. Drizzle olive oil generously across the exposed flesh of the halved squash, ensuring each surface receives a glistening coating that will enhance browning and depth of flavor.
3. Position the squash cut-side down on a sturdy baking sheet, allowing direct contact with the hot surface to develop rich, concentrated caramelization and intensify the natural sweetness.
4. Roast the squash for approximately 35 minutes, monitoring the transformation as the edges turn golden brown and the interior becomes supremely tender, indicating readiness for the next preparation stage.
5. Remove the baking sheet from the oven and allow the roasted squash to cool slightly, making it safe and comfortable to handle during the scooping and pureeing process.
6. Scoop the soft, roasted squash flesh from its tough exterior, discarding the skin and preparing the golden-hued pulp for blending into a velvety soup foundation.

Notes

• Opt for small to medium butternut squash for more consistent roasting and easier handling.
• Scoop out seeds before roasting to create a smoother, more uniform soup texture.
• Adjust spice levels by gradually adding Thai chili or reducing red curry paste for sensitive palates.
• Use coconut milk alternatives like almond or oat milk for dairy-free or vegan dietary needs.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Roasting
• Cuisine: Thai

Nutrition

• Serving Size: 4
• Calories: 280
• Sugar: 5 g
• Sodium: 600 mg
• Fat: 20 g
• Saturated Fat: 14 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 30 g
• Fiber: 6 g
• Protein: 4 g
• Cholesterol: 0 mg