Easy Thai Style Butternut Squash Soup (Vegan, Paleo)
Recipe Key
This Thai Style Butternut Squash Soup is super nourishing. It has a rich, creamy texture and incredibly satisfying taste. Since there are only 6 ingredients it’s easy to make.
The holiday season is so busy, but we must take time to nourish ourselves. This Thai Style Butternut Squash Soup will make you feel really good. One cup of cooked butternut squash provides more than 450% of the RDI for vitamin A and over 50% of the RDI for vitamin C. Just what you need this time of year.
I love having a soup, ready to eat, in my refrigerator when I come home SUPER HUNGRY after a full day of shopping. It’s so much better than snacking on cheese or chips that will fill me up but not give me the nutrients I need to stay happy and healthy. SOUP = BALANCE.
One of the best things about this soup is there is very little chopping to be done and 6 ingredients is manageable. Especially when you can find them all in your local supermarket.
The only part of making this soup I find a little challenging is peeling the butternut squash. The way to make it easiest is to have a really sharp vegetable peeler. This one makes it easy to peel tough skinned fruits and vegetables.
Once you have it peeled, use a sharp knife to cut it into cubes. Since you’re blending the soup the cubes don’t have to be perfect, just make them close to the same size. Some stores sell already peeled and cubed butternut squash.
The only other chopping is one onion. That’s it!
Thai Red Curry Paste gives the soup a satisfying taste without being hot spicy. If you want more heat, like I do, add red pepper flakes or a Thai chili .
Lemon grass makes makes the soup a little more exotic and I love the flavor, but it’s not that easy to find. Use lemon peel instead, it works just fine. It’s what I use most of the time.
The final great ingredient is coconut milk. It gives the soup a rich creamy taste and fills your body up with satisfying, healthy fats.
Coconut milk contains lauric acid which has many health benefits and can reduce inflammation in your body.
Don’t worry if you don’t have stock available, this soup can be made with water since there is plenty of flavor in the Thai chili paste and coconut milk. But if you want additional nutrients make it with vegetable or bone broth.
Cook the soup for 20 minutes and blend it up. That’s it!
What about a garnish? Since it is the holiday season I topped it with pomegranates. The juicy, ruby-red pulp and sweet and tart taste go well with the sweet, creamy butternut. Because of their abundance of seeds the pomegranate is considered a symbol of abundance, fertility and magic. They are so beautiful, I love them!
Lime juice and/or coconut milk can be used as a garnish if you don’t have pomegranates.
Store the soup in a sealed container in the refrigerator for up to a week or freeze for up to 3 months. I keep my soups and broths in Mason Ball Jars. You can pour the hot soup into the jar and let it cool. Then refrigerate or freeze. If the soup is frozen put the jar in a pot of hot tap water to defrost, then pour into a pot to reheat.
I love this soup. It’s creamy, deliciously spiced, easy to make and perfect for the fall/winter season.
Eating this soup satisfies my body, mind and spirit. The energy of satisfaction is a very high vibration. It doesn’t matter if you’re satisfied with soup, your bank account or just the comfort of your bed, the energy is the same. Satisfaction leads to more satisfying experiences.
Abraham Hicks says…
“Feel satisfied and the Universe will yield to you all things that match.”
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PrintEasy Thai Style Butternut Squash Soup {vegan, paleo}
This Thai Style Butternut Squash Soup has a rich, creamy texture and incredibly satisfying taste. Since there are only 6 ingredients it’s easy to make.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Cuisine: Thai, Paleo, Vegan, Gluten-free, Dairy-free
Ingredients
- 1 Tablespoon coconut oil or ghee
- 1 medium onion thinly sliced
- 1 Tablespoon chopped fresh ginger
- 2 Tablespoons Thai Red Curry Paste
- 1-3 pound butternut squash peeled, seeded and cut into 2” chunks (about
7 cups) - 3 cups water or stock
- ¼ – ½ teaspoon red pepper flakes or 1 Thai chili optional
- 1 can unsweetened coconut milk
- 2 stalks lemon grass, white part only, cut into 1 1/2″ pieces or 3–one inch strips of lemon peel
- Celtic sea salt to taste
Optional Garnishes
- ½ cup pomegranate seeds
- Lime juice
- Coconut milk
Instructions
- In large pot melt ghee or oil.
- Add onion and ginger sauté on medium-low until onion is soft about 5 minutes. Don’t let it get brown.
- Add curry paste and cook stirring 2 minutes.
- Add squash, lemon grass or lemon peel (Count how many pieces you put in to make sure you get them all out).
- Add water or stock and coconut milk. Bring to a boil.
- Cover and simmer 20-25 minutes, until squash is tender.
- Remove the lemon grass or lemon peel .
- Blend the soup in a blender. Add salt to taste
- Serve garnished with pomegranate seeds or lime juice or a swirl of coconut milk.
Notes
Nutrition information is with water.