Thai Butternut Squash Soup

A velvety rich butternut squash soup made with Thai red curry. This Vegan Thai
Butternut Squash Soup is just as sweet as it is spicy. A creamy, comforting
soup, perfect for fall.

Servings: 6 people

Author:

Cook Time
35 minutes

Total Time
35 minutes

Course:

Cuisine:

American Thai

Keywords:

Butternut Squash Soup Thai Red Curry thai soup

Instructions

1 Bring a large soup pot with oil to medium heat. When the pot is warm, add the
onion and cook until translucent, 4-5 minutes.
2 Add the garlic, ginger, salt, red pepper flakes, and cook for 2 minutes. Add the
carrots and butternut squash and cook for 5 minutes.
3 Stir in the Thai red curry paste, mixing well. Then add the mirin, maple syrup,
and vegetable broth. Bring to a boil. Cook on low with the lid mostly covering
the pot. Simmer until both the squash and carrots are fork tender, about 15
minutes.
4 Turn off the heat and carefully ladle the soup into a high speed blender. Place
a towel over the blender once the lid is on. Blend on high until smooth, about a
minute. Pour the soup back into the pot, turning the heat to medium low until
ready to serve. Stir in coconut milk* and add lime juice.
5 Serve with crushed peanuts, additional coconut milk, and warm naan bread, if
desired.

Thai Butternut Squash Soup

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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