Dive into the vibrant flavors of Thailand with this creamy, comforting, and completely vegan Thai Butternut Squash Soup. Forget bland winter warmers; this recipe explodes with aromatic lemongrass, fragrant galangal, and a hint of fiery chili, all beautifully balanced by the sweetness of butternut squash and the richness of coconut milk. It's a surprisingly easy dish to make, perfect for a cozy weeknight meal or a sophisticated dinner party starter. The rich, golden hue alone will entice your guests! This soup is naturally gluten-free and packed with vitamins, making it a healthy and delicious choice for everyone.
This recipe offers a unique twist on a classic, showcasing the versatility of butternut squash in a truly exciting way. Forget everything you think you know about butternut squash soup; prepare to be amazed by the depth of flavor this recipe delivers. Ready to create this culinary masterpiece in your own kitchen? Let's move on to the step-by-step instructions and bring this delicious Thai Butternut Squash Soup to life!
Tools Needed
- Knife
- Peeler
- Cutting board
- Pot
- Hand blender
Ingredients
- Butternut Squash
- Carrots
- Garlic
- Ginger
- Onion
- Thai Red Chili Paste: 2 tbsp
- Olive Oil: 2 tbsp
- Vegetable or Chicken Broth: 1 quart
- Salt
- Pepper
- Coconut Milk: 1 can + 2 tbsp for topping
- Lemon Juice: 2 tbsp
- Sugar: 1-2 tsp (optional)
Step-by-Step Instructions
Step 1. Prepare the Vegetables
- Cut the butternut squash in half, peel, remove seeds, and cut into 1-inch cubes. Cut carrots into 1-inch cubes.
- Roughly chop garlic, ginger, and onion.
Step 2. Sauté and Simmer
- Heat olive oil in a pot over medium heat. Add garlic, ginger, and onion; stir until soft and aromatic (about 1 minute).
- Add Thai red chili paste, carrots, and squash. Stir for 2-3 minutes.
- Add vegetable or chicken broth, bring to a boil, then reduce heat and simmer for 30 minutes.
Step 3. Blend and Finish
- Once soft, let the soup cool slightly. Blend using a hand blender until smooth.
- Return the soup to the pot. Add coconut milk and lemon juice. Bring to a boil, stirring to prevent burning.
- Taste and adjust seasoning with salt, pepper, and sugar (if needed).
Step 4. Serve
- Garnish with a lemon slice and fresh herbs (optional). Serve with toast or sourdough bread.
Read more: Creamy Thai Coconut Turkey Meatballs: Easy Recipe
Tips
- Use mature butternut squash for optimal sweetness.
- Allow the soup to cool slightly before blending to prevent splattering.
- Adjust the amount of sugar to your preference based on the sweetness of your squash.
Nutrition
- Calories: approximately 300-350
- Fat: 15-20g
- Carbs: 40-50g
- Protein: 5-7g
FAQs
1. Can I make this soup without coconut milk?
Yes! You can substitute with full-fat coconut cream, cashew cream, or even vegetable broth for a lighter version. The flavor will be slightly different, but still delicious.
2. How can I make this soup spicier?
Add more red chili flakes or a chopped Thai chili to the soup while it's simmering. Taste as you go and adjust to your preferred level of heat.
3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
This vibrant and flavorful Thai Butternut Squash Soup is the perfect blend of sweet and savory, showcasing the best of Thai cuisine in a comforting and healthy bowl. We hope you enjoy this delicious vegan recipe from Neena's Thai Kitchen as much as we do. Now go forth and impress your friends and family with this unforgettable soup!