Thai Butternut Squash Soup

Thai Butternut Squash Soup - My Fresh Perspective | This easy, quick and healthy soup is paleo, vegan, and Whole30-approved! | #paleo #whole30 #vegan #eatclean #glutenfree

Silky smooth with notes of coconut and subtle spice, this quick and easy Thai Butternut Squash Soup is guaranteed to warm you up on a chilly day. With a simple list of ingredients, it’s also vegan, gluten-free, paleo and Whole30-friendly.


Welcome to the second soup I’ve posted this winter! Crazy, right? Clearly I have not been living my hygge-ist life over here, but the Thai Butternut Squash Soup I made last week was so good, it kinda made up for the lack of this cozy staple in earlier months. In fact, I’ve actually made it twice because this week has been nothing but rain here in LA, and the comfort food cravings are strong. Brace yourselves, because this is a lick-your-bowl-till-it’s-clean kind of soup. A cozy-sweater-for-your-insides kind of soup. Heck. Yes.

Now, I’m all for the idea of having a nice, big, slow-simmering pot on the stove for hours – the kind that makes your kitchen feel toasty and sends a lovely aroma wafting through the entire house. But let’s be practical here. Who has time to simmer a soup for hours? And if you’re craving soup, you don’t really want to have to wait for it, do you? I certainly don’t, which is why there’s no messing around in this recipe. It’s super simple and straightforward, and give or take a bit of cooling time, it’ll be ready in about half an hour. Are you in?

Thai Butternut Squash Soup - My Fresh Perspective | This easy, quick and healthy soup is paleo, vegan, and Whole30-approved! | #paleo #whole30 #vegan #eatclean #glutenfree

Ooh – one more thing. Before you go thinking, “but I don’t have any butternut squash,” know this: you can easily substitute other winter squash and still achieve a delicious result! Similar ones include kabocha, acorn and buttercup squash, all of which have tons of beta carotene (yay antioxidants!) and a sweeter taste. And even better yet, if you can’t find winter squash at all, carrots, sweet potato, or a mix of both also work in a pinch. All of these are lovely with Thai red curry paste and coconut, so you really can’t go wrong. Get your biggest spoon ready!

Thai Butternut Squash Soup - My Fresh Perspective | This easy, quick and healthy soup is paleo, vegan, and Whole30-approved! | #paleo #whole30 #vegan #eatclean #glutenfree

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Thai Butternut Squash Soup - My Fresh Perspective | This easy, quick and healthy soup is paleo, vegan, and Whole30-approved! | #paleo #whole30 #vegan #eatclean #glutenfree

Thai Butternut Squash Soup


  • Author: Angela Simpson
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 3-4 servings
  • Category: soup
  • Method: stovetop
  • Cuisine: Thai

Description

Silky smooth with notes of coconut and subtle spice, this quick and easy Thai Butternut Squash Soup is guaranteed to warm you up on a chilly day. With a simple list of ingredients, it’s also vegan, gluten-free, paleo and Whole30-friendly.


Ingredients

  • 1 tbsp coconut oil
  • 1 large clove garlic
  • 1” piece fresh peeled ginger
  • 1/2 large yellow onion, or 1 small onion, diced
  • 2 tbsp Thai red curry paste (I use Thai Kitchen)
  • 5 cups butternut squash, peeled + cubed into bite-size chunks
  • 2 cups water
  • 1 15oz can light coconut milk (or regular, if you prefer a thicker consistency)
  • 1 tbsp coconut aminos (or fish sauce, if not vegan)
  • juice of 1 lime
  • toasted cashews, cilantro and lime wedges, to garnish

Instructions

  1. Melt the coconut oil in a large pot for 1 minute on high heat.
  2. Sautee the garlic, ginger and onion in the Thai red curry paste until fragrant, about 2 minutes.
  3. Add the butternut squash and stir it around the pot for 1 minute, coating as much as possible.
  4. Follow with the water, coconut milk, coconut aminos and lime juice. Stir well to combine, then reduce heat to medium-low. Cover with a lid and let the soup cook for 15-20 minutes.
  5. Remove the lid from the pot and stir again. Let it cool enough to be able to taste before using a ladle to transfer the contents of the pot to a blender. (Note: You may want to do this in batches if your blender is small.)
  6. Puree the soup in the blender until completely smooth. (Note: Be careful with heat – if your blender has a removable piece in the lid, you may want to carefully remove this to allow some of the steam to escape before fully removing the lid. Taste after pureeing and add a little extra lime juice or coconut aminos, if you like.
  7. Ladle into bowls. Garnish with toasted cashews, cilantro, finely diced chilis and lime wedges (all optional) and serve.

Notes

Butternut squash can be replaced with any other firm winter squash if unavailable – kabocha, buttercup and acorn are all great choices!

Keywords: butternut squash, winter, fall, gluten free, soup, Thai, Asian, low sugar, vegan, vegetarian, dairy free, coconut milk

Thai Butternut Squash Soup - My Fresh Perspective | This easy, quick and healthy soup is paleo, vegan, and Whole30-approved! | #paleo #whole30 #vegan #eatclean #glutenfree

Tell me… have you been making many soups or stews this winter? Feel free to leave your recipe links in the comments below. I’d love to check them out!

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