Butternut squash soup is so creamy and smooth. It’s a big bowl of warm and cozy that is comforting as the cold weather starts to creep in. This butternut squash soup has a twist from the original. It’s infused with Thai flavors that make it even more rich and special. And a little bit spicy, because that’s how I roll…!
To make this soup Thai inspired, I added Thai red curry paste, coconut oil, and ginger to the base of garlic and onions. Adding these flavors early in the cooking process allows them to seep throughout the entire dish. They even mellow a little bit allowing the creamy butternut squash to remain the star ingredient in this soup.
I like to finish this soup with a fresh squeeze of sriracha! Because I add it last, the spicy flavors don’t infuse with all the other ingredients. It adds an extra pop of flavor, and a little bit of heat. A dollop of yogurt adds extra creaminess and helps to keep the heat in check. Be sure to use whole milk yogurt because low fat and non-fat yogurts may curdle when put into the hot liquid. Enjoy!
- ½ cup yellow onion, chopped
- Splash olive oil
- 1 TBS Coconut oil
- 2 garlic cloves, minced
- 1TBS ginger
- 1 tsp red curry paste
- 1 ½ cups veggie broth
- 1 tsp brown sugar
- 1½ lb butternut squash, peeled and chopped
- ½ tsp fish sauce*
- 1 squeeze sriacha (1-2 tsp depending on heat preference)
- 2 TBS full fat yogurt
- Roasted butternut squash seeds, for garnish
- Cook onion in olive oil until translucent.
- Add coconut oil through curry paste and sauté 1 minute. Add broth through fish sauce and simmer until squash is tender, 20-25 minutes. Transfer to a blender and puree until smooth, or use a stick blender and puree.
- Remove from heat and mix in Sriracha and yogurt. Serve with roasted butternut squash seeds.
1½ lb squash peeled and diced=3½ cups or 20 oz
Make this for Christmas ??
I might just have to do that. Thanks Lin!
I made butternut squash soup this past week! I’m going to try this version next time, looks great ?
Awesome, I hope you enjoy it!