THAI ROASTED BUTTERNUT SQUASH SOUP

Roasted Thai Butternut Squash Soup In Bowl

THAI ROASTED BUTTERNUT SQUASH SOUP

by | Feb 17, 2022

This Thai Roasted Butternut Squash Soup really hits the spot on these cold winter days and nights. We’re bracing for a big snow storm as I write this, and I’ve purchased some squash so that we can enjoy this recipe while we’re hunkered down. I used Red Kuri squash for this recipe the first time that I made it, and it was delicious! That was right after Thanksgiving when I was using the squash as a decoration for my holiday table. I know not everyone is familiar with Red Kuri squash, and it’s not always readily available at the grocery store, so I substituted Butternut squash, and it is also delicious. Either squash works well for this recipe.

When I started counting my blessings my whole life turned around.-Willie Nelson

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Thai Roasted Butternut Squash Soup

This Thai Roasted Butternut Squash Soup really hits the spot on these cold winter days and nights. Try it with Butternut or Red Kuri squash. You can't go wrong with either.
Prep Time10 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 20 minutes
Course: Appetizer, Dinner, Lunch, Soup
Cuisine: Thai Inspired
Keyword: Quick, Vegan, Vegetarian
Servings: 4
Calories: 217kcal

Equipment

  • Large stainless steel sheet pan
  • Pastry or basting brush
  • Small skillet
  • Wooden spoon
  • High speed blender

Ingredients

  • 1 Tablespoon extra virgin olive oil or coconut oil
  • 1 medium butternut squash (or red kuri squash), about 3 pounds
  • ½ cup finely chopped yellow onion
  • 1 Tablespoon minced garlic about 2-3 cloves
  • 1 Tablespoon finely chopped fresh ginger
  • ½ teaspoon lime zest
  • 1 (13 1/2) ounce can lite coconut milk reserve ⅛ cup for garnish, if desired
  • 1-2 Tablespoons red curry paste depending upon how much spice you like
  • 2 Tablespoons lime juice
  • 1 cup low sodium vegetable broth divided, add more if you prefer a thinner consistency
  • kosher salt and freshly ground black pepper to taste
  • roasted chopped cashews and lime wedges for garnish

Instructions

  • Heat the oven to 425° F
  • Cut the squash in half lengthwise and scoop out the seeds. It may be easier to cut the squash in half crosswise first and then cut the two pieces in half in the opposite direction.
  • Brush the cut sides of the squash pieces with ½ Tablespoon of extra virgin olive oil or coconut oil.
  • Place the squash cut side down on the sheet pan.
  • Roast for about 60-70 minutes or until the squash is tender and nicely browned on the cut side.
  • Heat the additional ½ Tablespoon extra virgin olive oil or coconut oil in a small skillet over medium to medium high heat. Don't allow the oil to smoke.
  • When the oil is hot, add the onions and sauté until they are soft and lightly caramelized.
  • Add the garlic and ginger to the skillet and stir for an additional 30 seconds.
  • Add ¼ cup vegetable broth/stock to the skillet and scrape up any bits that have stuck to the bottom of the skillet.
  • Remove the skillet from the heat.
  • When the squash has cooled slightly, scoop out the roasted squash from the skin.
  • Add the roasted squash, sautéed onion mixture from the skillet, lime zest, coconut milk, red curry paste, and lime juice to the high speed blender and blend until smooth.
  • Pour the remaining vegetable broth/stock, a little at a time, into the blender and blend until the soup reaches the consistency that you prefer. If you prefer the soup to be thinner, add more vegetable broth/stock or water a little at a time.
  • Season with kosher salt and freshly ground black pepper to taste.
  • Garnish as desired with roasted chopped cashews, the remaining coconut milk and/or cut limes.

Notes

Please note that the garnishes(cashews and limes) are not included in the nutrition facts.
The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.

Nutrition

Calories: 217kcal | Carbohydrates: 30g | Protein: 3g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 89mg | Potassium: 714mg | Fiber: 5g | Sugar: 6g | Vitamin A: 20526IU | Vitamin C: 44mg | Calcium: 105mg | Iron: 2mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123. I love to hear from you.

You’ll need the following ingredients for this Thai Roasted Butternut Squash Soup…

Extra virgin olive oil or coconut oil-1 Tablespoon
Butternut squash (or red kuri squash), 1 medium about 3 pounds
Yellow onion-½ cup finely chopped
Garlic-1 Tablespoon minced, about 2-3 cloves
Fresh ginger-1 Tablespoon finely chopped
Lite coconut milk-1 (13 1/2 ounce) can
Red curry paste-1-2 Tablespoons, depending on how much spice you like
Low sodium vegetable broth-1 cup or more if you prefer a thinner consistency
Fresh lime zest-1/2 teaspoon and fresh lime juice-2 Tablespoons
Kosher salt and freshly ground black pepper to taste
Roasted chopped cashews and lime wedges, optional for garnish

Ingredients For Thai Roasted Butternut Squash Soup
Butternut Squash
Laker at Pexels

I used Red Kuri squash for this recipe the first time that I made it, and it was delicious! That was right after Thanksgiving when I was using the squash as a decoration for my holiday table. I know not everyone is familiar with Red Kuri squash, and it’s not always readily available at the grocery store, so I substituted Butternut squash, and it is also delicious.

Let’s get going…

Heat the oven to 425° F


Cut the squash in half lengthwise and scoop out the seeds. It may be easier to cut the squash in half crosswise and then cut the two pieces in half in the opposite direction as shown here.


Brush the cut sides of the squash pieces with ½ Tablespoon of extra virgin olive oil or coconut oil.


Place the squash, cut side down, on the sheet pan.

Cut Butternut Squash On Sheet Pan


Roast for about 40-50 minutes or until the squash is tender and nicely browned on the cut side.

While the butternut squash is cooling…


Heat the additional ½ Tablespoon extra virgin olive oil or coconut oil in a small skillet over medium to medium high heat. Don’t allow the oil to smoke.


When the oil is hot, add the onions and sauté until they are soft and lightly caramelized.


Add the garlic and ginger to the skillet and stir for an additional 30 seconds.

Onions, Garlic and Ginger In Skillet


Add ¼ cup vegetable broth/stock to the skillet and scrape up any bits that have stuck to the bottom of the skillet. Remove the skillet from the heat.


When the squash has cooled slightly, scoop out the roasted squash from the skin.


Add the roasted squash, sautéed onion mixture from the skillet, lime zest, coconut milk, red curry paste, and lime juice to the high speed blender and blend until smooth.

Thai Roasted Butternut Squash Soup Ingredients In Blender

Pour the remaining vegetable broth, a little at a time, into the blender and blend until the soup reaches the consistency that you desire.

If you prefer the soup to be thinner, add more vegetable broth/stock or water a little at a time.

Blended Soup In Blender


Season with kosher salt and freshly ground black pepper to taste.


Garnish as desired with roasted chopped cashews, the remaining coconut milk and/or cut limes.

Soup In Bowl

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123. I love to hear from you!

You might also enjoy these warm winter soups from Chasing Beans…

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