Thai Butternut Squash Soup

This recipe was passed onto me by a friend and the original name of the dish is  "Mon's Thai Pumpkin Soup".  Mon, I salute you as I adore this soup but used butternut squash instead of pumpkin. I changed the oil lightly as the original recipe calls for peanut oil and I used coconut oil instead. 

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Ingredients

This is an easy spicy soup recipe with just a few ingredients.

• Butternut Squash - Look for a firm and unblemished skin. The skin of a ripe butternut squash should be smooth, dull, and free from major blemishes, bruises, or soft spots. Avoid squash with cuts or deep gouges in the skin.
• Red Thai curry paste - if you use store bought, check the labels for added sugar.
• Coconut milk - canned coconut milk is prefereable.
• Fresh ginger - if you don't have fresh ginger, this can be substituted with ground ginger.
• Stock/Broth - we use vegetable stock to keep this recipe vegetarian but fish or chicken stock would work well.
• Onion - White or red.
• Olive oil - for roasting the butternut squash
• Coconut oil - can be omitted and replaced with olive oil.

How to make Thai butternut squash soup

This is an easy soup recipe but the butternut squash needs to be either roasted or air fried to release the depth of flavors. Frying in the pot with the onion will not give the same rich flavor.

Air fry or roast the butternut squash.

Cook onions, ginger and curry paste.

Add squash, stock and coconut milk.

Blend for a smooth soup.

Storage

Any leftover soup can be stored in the fridge or frozen. To store in the refrigerator, allo the soup to completely cool. Then pour into an air tight container and keep in the fridge for at least 3 to 4 days.

To freeze, store the soup in a zip lock bag or air tight container and it will last in the freezer for at least 3 months. Defrost in the fridge before reheating.

What to serve with Thai butternut squash soup

When serving low-carb Thai butternut squash soup, you can complement it with various low-carb side dishes to create a well-balanced and satisfying meal. Here are some ideas:

• Protein: Add some protein to your meal to make it more filling and balanced. Grilled or roasted chicken, shrimp, tofu, or even a poached egg can be great options.
• Salad: A fresh, low-carb salad can be an excellent side dish. Consider a Thai-inspired salad with ingredients like cucumber, bell peppers, bean sprouts, and fresh herbs like cilantro and mint. Dress it with a light vinaigrette made with lime juice, fish sauce, and a touch of sweetness.
• Stir-Fried Vegetables: Serve a side of stir-fried low-carb vegetables such as broccoli, bok choy, or green beans. Use a stir-fry sauce with Thai flavors like soy sauce, garlic, ginger, and a hint of chili for extra flavor.
• Cauliflower Rice: Replace traditional rice with cauliflower rice for a low-carb alternative. You can sauté cauliflower rice with garlic and ginger to infuse some Thai flavors.
• Avocado: Sliced avocado or a simple avocado salad can provide healthy fats and creaminess that pairs well with the soup.
• Pickled Vegetables: Thai cuisine often includes pickled vegetables as a side dish. Pickled cucumbers, daikon radish, or carrots can add a tangy and refreshing contrast to the soup.
• Roasted Nuts: Top your soup with some toasted and chopped nuts like almonds, cashews, or peanuts for added crunch and flavor.
• Low-Carb Flatbreads: If you'd like a bread-like accompaniment, consider serving the soup with low-carb flatbreads or almond flour crackers.
• Cheese: A small serving of a cheese platter with low-carb options like goat cheese, feta, or brie can be a delightful and indulgent side.

More Low Carb Soup Recipes

If you enjoy a bowl of comforting soup, try these other delicious recipes:

Chicken & Broccoli Soup

Roasted Tomato Fennel Soup

Cauliflower, Cheese and Jalapeno Soup

Pumpkin Ginger Soup

Spicy Cabbage Turmeric Coconut Soup

Thai Butternut Squash Soup

Angela Coleby

A creamy and spicy butternut squash soup that is pure comfort food in a bowl. Roasted butternut squash adds a depth of flavor that pairs well with red Thai curry flavors.

4.50 from 2 votes

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Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Soup

Cuisine gluten free, Vegetarian

Servings 8 servings

Calories 159 kcal

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Ingredients

  

• 1 medium butternut squash
• 1 medium onion
• 2 teaspoons fresh ginger, grated
• 2 teaspoons Red Thai curry paste
• 1 tablespoon olive oil
• 1 tablespoon coconut oil
• 14 oz coconut milk, canned
• 2 cups vegetable stock

Instructions

 

Roast the Butternut Squash

• Peel the butternut squash and remove all seeds. Cut into 1 inch chunks.
• Preheat the oven to 200C/400F degrees.
• Place the butternut squash in a roasting tin, drizzle with the olive oil and roast for 30 minutes until soft and golden brown.
• Heat the coconut oil in a large saucepan and saute the onion for 5 minutes.
• Add the fresh ginger and red Thai curry sauce and cook for 2 minutes..
• Add the stock and coconut milk and simmer for 5 minutes.
• Add the roasted butternut squash to the pot and simmer for a further 5 minutes.
• Remove the soup from the heat and blend with a hand blender.
• Serve, slurp and enjoy!

Notes

Makes 8 servings

Air Fryer Butternut Squash: Cook the butternut squash at 375°F (190°C) for about 15-20 minutes, shaking or shaking the pieces halfway through the cooking time. The squash should be golden brown and fork-tender when done. Adjust the cooking time as needed, as it may vary depending on your air fryer model.

The information shown is an estimate provided by an online nutrition calculator.