Spicy Thai Butternut Squash Soup

A Creamy, Flavor-Packed Soup with a Spicy Kick

This Spicy Thai Butternut Squash Soup is the perfect blend of sweet, spicy, and creamy flavors. The natural sweetness of roasted butternut squash pairs beautifully with aromatic Thai spices, creamy coconut milk, and a touch of heat from red curry paste. It’s a comforting and nourishing soup that comes together effortlessly, making it ideal for cozy dinners or meal prep!

Why You’ll Love This Recipe?

• Rich and creamy – Coconut milk makes this soup luxuriously smooth.
• Sweet & spicy balance – Butternut squash and Thai spices create the perfect contrast.
• Naturally vegan & gluten-free – A wholesome meal for any diet.
• Great for meal prep – Tastes even better the next day!

Ingredient Notes

• Butternut Squash – Roasting enhances its natural sweetness.
• Red Curry Paste – Brings authentic Thai spice and depth.
• Coconut Milk – Adds richness and a silky texture.
• Vegetable Broth – Helps create the perfect consistency.
• Garlic & Ginger – Essential for bold, aromatic flavors.
• Lime Juice – Adds a touch of acidity to balance the sweetness.
• Fish Sauce (Optional) – Adds umami depth (omit for vegan option).
• Cilantro & Crushed Peanuts – Perfect garnishes for freshness and crunch.

Step-by-Step Instructions

1. Roast the Butternut Squash

• Preheat oven to 400°F (200°C).
• Cut the squash in half, remove seeds, and brush with oil.
• Roast for 30-40 minutes, until tender and caramelized.

2. Sauté the Aromatics

• In a large pot, heat oil over medium heat.
• Add garlic and ginger, sautéing until fragrant.
• Stir in red curry paste and cook for another minute.

3. Blend the Soup

• Scoop out the roasted squash and add it to the pot.
• Pour in vegetable broth and coconut milk.
• Blend using an immersion blender (or transfer to a blender) until smooth.

4. Simmer & Season

• Bring to a gentle simmer and season with lime juice and fish sauce (if using).
• Adjust spice and salt to taste.

5. Garnish & Serve

• Ladle into bowls and top with cilantro, crushed peanuts, and an extra squeeze of lime.
• Serve hot and enjoy!

Expert Tips for the Best Thai Butternut Squash Soup

• Roast the squash for deeper flavor – Caramelization enhances sweetness.
• Use full-fat coconut milk – For the creamiest texture.
• Adjust spice levels – Add more curry paste or chili flakes for extra heat.

Serving Suggestions

• Pair with crispy tofu or shrimp for added protein.
• Serve alongside steamed jasmine rice or Thai coconut rice.
• Enjoy with a side of crusty bread for dipping.

Storage and Reheating Tips

Storing Leftovers

• Keep in an airtight container in the fridge for up to 4 days.
• Freeze for up to 3 months in portioned containers.

Reheating Instructions

• Warm on the stovetop over low heat, stirring occasionally.
• Microwave in short intervals, stirring between each.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes! The flavors deepen over time, making it perfect for meal prep.

What if I don’t have red curry paste?

You can substitute with a mix of chili flakes, turmeric, and a little extra garlic and ginger.

Can I make this soup nut-free?

Absolutely! Simply omit the peanuts and use a nut-free garnish like crispy shallots.

Final Thoughts

This Spicy Thai Butternut Squash Soup is a flavorful, comforting dish that’s easy to make and packed with nourishing ingredients. Give it a try and let me know how you love to serve it!

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