Spicy Thai Butternut Squash Soup {Food Contributor}

Hi Sugar Bee Crafts readers!  Shannah from Just Us Four here again to share another recipe.

Fall is my absolute favorite season. October brings with it cooler days and nights. In turn, I find myself craving comfort foods and the warmth of things like soup.

Some days I turn to the traditional but others, I like to go a little outside the box. That’s how I started making spicy Thai butternut squash soup. It has all the creaminess and warmth of soup but with some new flavors you might not associate with a traditional squash soup. 

What you’ll need: 
1 Tbsp canola oil 
1 large carrot, finely chopped 
1 medium onion, finely chopped 
1 tsp grated fresh ginger 
3 cloves garlic, minced 
1 1/2 to 2 tsp red curry paste 
1 (14.5 oz) can unsweetened coconut milk 
4 1/2 cups low sodium chicken or vegetable broth 
3-4 lb butternut squash (about 1 large or 2 medium) 
1 Tbsp lime juice 
1/2 tsp salt 
1/2 tsp white pepper

Garnishes {optional}: 
Sour cream 
Fresh chopped cilantro

Let’s Make it: 
1) Preheat your oven to 400 degrees.

2) Place your butternut squash in the microwave and cook for 5 minutes to soften. Cut in half, scoop out and discard the seeds. 

3) Brush or spray the squash (top and bottoms) lightly with oil. Sprinkle the cut side with a small amount of salt and pepper. Place in oven and roast for 40 minutes or until easily pierced with a fork. 

When cooked, scoop out the butternut squash and reserve for soup.

4) While the squash roasts, heat canola oil over medium heat. Add carrot and onion and cook for 3 minutes. Add garlic and ginger and cook for an additional 5 minutes or until vegetables begin to soften. 

5) Add red curry paste and stir to coat the vegetables. Cook for 1 minute. 

6) Add coconut milk and chicken broth. Bring to a boil and then reduce a simmer. Cook for 10 minutes. Add squash and cook for an additional 10 minutes. 

7) Puree the soup with an immersion blender {you can also do it in batches in the blender or food processor}. 

8) Stir in lime juice, salt and white pepper. Top with selected garnishes.

I hope you will come by Just Us Four and check out some of the other recipes, crafts and DIY projects I have to share with you.

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  1. says

    Oh, my, this was very good. I used canned pumpkin due to time constraints. I also drizzled a liiiiittle bit of sweet chili sauce over the top to give it a little sweet kick. Thanks for the recipe!

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