At this moment, everything we need is here: Spicy Butternut Squash Soup.
A big bowl of healthy and delicious, this simple butternut squash soup is important where you want (taste, nutrition, all-round “yes” factors), where you don’t need (preparation, time, dishes) .
- It is sweet and spicy. The heat of Thai curry meets the natural sweetness of butternut squash.
- Its warmth will soothe you in the cold night.
- It’s fast. You can even speed up recipe preparation by using frozen butternut squash.
- For those who want to eat more plant-based foods this year, this spicy butternut squash soup with coconut milk is vegetarian.
- It is legally delicious. Both Ben and my neighbor went back immediately for a few seconds!
How to make spicy butternut squash soup
A variety of spices pair well with butternut squash, including cinnamon, nutmeg, and sage (see Butternut Squash Slow Cooker Risotto), garlic, black pepper, oregano, thyme (see Butternut Squash Casserole), basil, cumin, etc.
For today’s recipe, I ordered a spicy Thai Butternut Squash Soup.
Thai food, for example Chickpea Curry, Coconut curry, and Thai Chicken CurryIt is a masterpiece of the combination of sweet and spicy, and an ideal way to bring out the natural sweetness of butternut squash.
This soup is multi-faceted. It uses all my best methods to make a better butternut squash soup: spices, healthy fats for satisfaction and richness, and finally add acid (I use rice vinegar) to make the flavor stronger.
- Butternut Squash. This sweet and nutty vegetable makes a delicious creamy soup. Butternut squash is rich in vitamins and antioxidants and rich in nutrients.
- Thai Red Curry Paste. Spicy and bold. Thai red curry paste is the key to the deliciousness of this soup.
- spices. Ground ginger brings the perfect combination of warmth, sweetness and saltiness. Cayenne takes the spiciness to another level.
- Minced garlic. A fantastic flavor builder.
- vegetable soup. A delicious liquid base for soup.
- Light coconut milk. I choose coconut milk to make this spicy butternut squash soup. It adds richness, creaminess and delicious coconut flavor.
- peanut butter. Creamy peanut butter helps create a velvety texture and rich soup. It also adds a lot of protein to the soup.
- Rice vinegar. Sweet and delicious. It increases the ideal acidity.
- coconut candyThe taste of coconut sugar is similar to brown sugar, with just the right caramel-like sweetness added.
- Heating oil. Add pumpkin, onion, curry paste and spices.
- Cook until the onions are soft.
- Stir in garlic.
- Add broth and milk. Bring the water to a boil and simmer for 15 to 20 minutes.
- Stir in peanut butter, vinegar and sugar.
- Puree the soup.
- Serve with coriander and chili. Please enjoy!
- Store. Keep the soup in an airtight container for 4 days.
- Reheat. Reheat leftovers in a Dutch oven on the stove over medium-low heat or in the microwave.
- freeze. Freeze the soup in an airtight, freezer storage container for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
Meal preparation skills
Up to 1 day in advance, chop butternut squash and onions. Keep them separately in an airtight storage container and refrigerate until you are ready to complete the recipe.
Recommended tools for making this recipe
- Dutch oven. Very suitable for making soups, stews, etc.
- Immersion mixer. I choose to mix this butternut squash soup.
- Ladle. The simplest soup tool.
The best immersion blender
From thick soup to smoothie (just like mine Peanut Butter Banana Smoothie), this easy-to-use immersion blender can do all this. It is also easier to clean than a traditional blender!
This simple spicy butternut squash soup has become one of our family’s cold night dinners.
I hope it will gain the same status on your table soon!
Frequently asked questions
If you can’t find coconut sugar, you can replace it with an equivalent amount of light brown sugar or honey.
This butternut squash soup is no harm to you. This recipe uses nutritious vegetables, natural sweeteners, peanut butter, coconut milk and spices to create a rich flavor in a healthier way.
Absolutely! You can use frozen butternut squash cubes in this soup recipe. Let them thaw completely before starting the recipe.
- 2 Spoon Extra virgin olive oil
- 4 Cup ½ inch cubic butternut squash Approximately 1, 2 1/2 pounds butternut squash or 32 ounces pre-cut into cubes
- 1 Medium yellow onion Chopped
- 3 Spoon Thai Red Curry Paste (I use a Thai kitchen brand)
- 1 teaspoon Ginger powder
- 1/4 teaspoon Kosher salt
- 1/8 teaspoon chili Use more to make more spicy soup
- 1 Spoon Minced garlic About 3 cloves
- 1 (14 ounces) vegetable soup that can reduce sodium
- 1 (14 oz) can light coconut milk
- 3 Spoon Creamy peanut butter or cashew butter Change to sunscreen or omit if you have allergies
- 1 Spoon Rice vinegar
- 1/2 Spoon coconut candy Or light brown sugar or honey
- Serve: chopped fresh coriander Or roasted peppers
In a large Dutch oven or similar large, sturdy pot, heat the oil over medium heat. After the oil is hot, add pumpkin, onion, curry paste, ginger, salt and chili. Stir well, mix the pumpkin and onion with the spices.
Cook until the onions are soft and transparent, about 8 to 10 minutes. Stir occasionally and adjust the heat as needed to make the onion soft but not brown.
Stir in garlic. Cook, stirring constantly, until the garlic is very fragrant, about 30 seconds.
Pour in the broth and coconut milk. Bring the liquid to a boil, then partially cover the pot and simmer until the pumpkin is soft, about 15 to 20 minutes.
Add peanut butter, rice vinegar and coconut sugar. Slowly stir until the peanut butter is mostly smooth. Taste the soup (get a little butternut squash and a little liquid). If you want a bit more spicy, add more red curry paste and/or another pinch of chili.
Using an immersion blender, stir the soup into a paste. Or work in batches, transfer the soup to a blender and blend until smooth. Beware! The hot soup in the blender likes to splash. Do not fill with hot liquid more than 2/3 of the top or the maximum fill line of the mixer (if any). Put the soup back in the pot and stir again.
Serve the soup while it is hot, sprinkle with coriander and chili as needed.
- Store: Put the soup in an airtight container and refrigerate for up to 4 days.
- Reheat: Reheat leftovers in a Dutch oven on the stove over medium-low heat or in the microwave.
- freeze: Freeze the soup in an airtight, freezer storage container for up to 3 months. Let it thaw in the refrigerator overnight before reheating.
Serve: 1(4 in total)Calories: 319Kcalcarbohydrate: 29Gprotein: 5Gfat: twenty oneGSaturated fat: 9GPolyunsaturated fat: 3GMonounsaturated fat: 8GPotassium: 627Milligramsfiber: 5Gsugar: 8GVitamin A: 16681international unitVitamin C: 33Milligramscalcium: 99Milligramsiron: 2Milligrams
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