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Thai Butternut Squash Soup with Coconut Milk (Vegan)

This Thai Butternut Squash Soup with Coconut Milk is a creamy, easy to make vegan soup that is full of fragrant Thai flavours!

This easy to make vegan soup is warming, full of delicious Thai inspired flavour and makes the perfect comfort food! This flavoursome bowl of soup will cheer you right up with its gorgeous sunny colour and warming fragrant spices.

The lovely sweetness from the butternut squash blends well with the creamy coconut milk and the sweet-spicy-salty combo from the thai spices really give this soup an extra boost of bold Asian style flavours.

You can make this dish as mild or spicy as you prefer making it suitable for the whole family. I find this soup filling enough to eat on its own but you could also serve it with some rice.

Birdseye view of Thai Butternut Squash Soup

How to make Thai Butternut Squash Soup with Coconut Milk

  1. You will need a large saucepan that has a lid available. In the saucepan heat the coconut oil on a medium heat, then gently saute the diced onion and garlic for 1-2 minutes until it is translucent. 
  2. Add the curry paste, ground ginger, ground coriander and salt, stir until everything is combined. Cook for 2-3 minutes until the spices are smelling fragrant
  3. Add the diced butternut squash and carrot and cook for 1-2 minutes stirring until the vegetables are coated in the spices. 
  4. Add the vegetable stock to the pan and place a lid on the saucepan. Bring the mixture to the boil, then reduce and let simmer at a medium heat for about 20 minutes until the butternut squash and carrot is soft. It should be very soft so that you can pierce a fork through it easily.
  5. Turn the heat off. Using a stick or immersion blender blend the soup until it is smooth. Or transfer in batches to a blender. Taste the soup and if it is not spicy or flavourful enough for you you can add a bit more curry paste or some red chili flakes. 
  6. Add the 1/4 cup coconut milk and stir through the soup. You can add more if this is nor creamy enough for you.
  7. Taste and add more salt if desired. 
  8. Spoon into bowls. With the spoon add a spoonful of extra coconut milk and swirl through the top of the soup in each bowl to make a swirl like the photo. 
  9. Top with a squeeze of fresh lime, fresh chili and coriander/cilantro leaves as desired. In New Zealand we call these leaves coriander – in the U.S you call them cilantro! So they are the same ingredient – just thought I would clarify!

Vertical photo of Thai Butternut Squash Soup with coconut in background.

What can I serve with this Butternut Squash Soup?

You can serve this soup with rice, cauliflower rice if you are looking for a paleo or lower carb option or enjoy alone. You can also enjoy it with crusty bread.

How long will this soup keep?

This butternut squash soup should keep up to four days in an airtight container in the fridge. Or it can easily be frozen for up to 3 months and enjoyed when needed. I will often double the below recipe and make a big batch to freeze and keep on hand for busy weeknights.

Additional Tips

  • Red Thai curry paste can vary widely, I like to use one from our local Asian grocery store as it is free from additives and artificial ingredients. The one I use is quite spicy, so I only add 2 Tbsp of it into this soup. Often the more commercial brands of Thai curry paste at the Supermarket can be milder and may indicate the level of heat in the label. It is best to start off with a smaller amount of curry paste and you can add some more or some chili flakes for extra spice later once you have tasted the soup.
  • If you would like to add some more protein into your soup there are a few options…….such as: Add in 1/4 can of drained chickpeas, add them when you add the vegetable stock and cook with the rest of the ingredients. You wont be able to taste them once you have blended the soup. Another option is to top the soup with low sodium tamari almonds or roasted peanuts.
  • Top the soup with a squeeze of lime, freshly chopped chili, nuts, coriander/cilantro leaves or stir in extra coconut milk if the soup is not creamy enough for you.

Looking for other Healthy Soup Recipes?

For more tasty recipes and to see what I’ve been getting up to you can follow me on Facebook, Instagram, Pinterest or Twitter.

If you decide to make this recipe tag me #lovefoodnourish on Instagram – I love seeing your creations!

Hope

Thai Butternut Squash Soup with Coconut Milk (Vegan)

Thai Butternut Squash Soup with Coconut Milk (Vegan)

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

A hearty and warming vegan soup with butternut squash, coconut milk and fragrant thai spices.

Ingredients

Soup

  • 1 Tbsp coconut oil
  • 1 medium brown onion, diced
  • 3 tsp garlic
  • 1/2 tsp ginger, ground
  • 1/2 tsp coriander, ground
  • 1/4 tsp salt
  • 4 cups butternut squash, peeled and cubed
  • 1 carrot, diced
  • 4 cups vegetable stock
  • 1/4 cup coconut milk

Topping

  • 1/4 cup cilantro/coriander leaves *optional
  • 1 Tbsp chili, freshly chopped

Instructions

  1. In a large saucepan heat the coconut oil on a medium heat, then gently saute the diced onion and garlic for 1-2 minutes until translucent.
  2. Add the curry paste, ground ginger, ground coriander and salt, stir until everything is combined. Cook for 2-3 minutes until the spices are fragrant.
  3. Add the diced butternut squash and carrot and cook for 1-2 minutes stirring until the vegetables are coated in the spices.
  4. Add the stock and place a lid on the saucepan, bring to the boil, then reduce and let simmer at a mediaum heat for about 20 minutes until the butternut squash and carrot is soft.
  5. Turn the heat off. Using a stick or immersion blender blend the soup until it is smooth. Taste and if it is not spicy or flavourful enough for you you can add a bit more curry paste or some red chili flakes.
  6. Add the 1/4 coconut milk and stir through the soup.
  7. Taste and add more salt if desired.
  8. Spoon into bowls. With the spoon add a spoonful of extra coconut milk and swirl through each bowl to make a swirl like the photo.
  9. Top with fresh chili and coriander as desired.

Notes

See additional tips and notes in blog post.

Nutrition Information
Yield 6 Serving Size 1
Amount Per Serving Calories 118 Total Fat 5g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 0g Cholesterol 1mg Sodium 564mg Carbohydrates 19g Fiber 5g Sugar 5g Protein 2g
This nutritional information is an estimate only and is provided as a courtesy to readers. It was auto-generated based on serving size, number of servings, and typical information for the ingredients listed in the recipe card. Please feel free to use your preferred nutrition calculator. Please consult your doctor about any specific dietary requirements.

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