Enjoy fall at its best with this Thai Butternut Squash Soup recipe, its pure comfort food and the perfect blend of creaminess, spice and sweetness!

Once October hits, I am a huge soup fan. I eat soup at least a few times a week between lunches and dinners. While I love broth based soups like vegetable quinoa soup and spicy sausage and tortellini soup, my absolute favorite to this day remains Thai Butternut Squash Soup.

Back when I first shared the recipe for this curried butternut squash soup, I definitely didn’t take pictures of it well enough to make you want to reach for a spoon and eat it. So, I thought I would try again and add it to our throw back Thursday series.

The great thing about this squash soup recipe is that it is super creamy and delicious but doesn’t have a lot of milk or heavy cream in it to increase the overall calories. Oh, and the hint of spice is absolutely perfect contrasted with the general sweetness of the butternut squash.

What is your favorite fall soup? Do you eat healthy butternut squash soup a lot during cold weather months like I do?

If you loved Thai Butternut Squash Soup check out these other great squash recipes:

• Winter Squash Gnocchi
• Chicken and Summer Squash Enchiladas
• Butternut Squash Quinoa Casserole

Essential items for this recipe:

• Baking sheet
• Silicon baking brush
• Dutch oven
• Immersion blender

Yield: 6 Servings

Thai Butternut Squash Soup

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ENJOY FALL AT ITS BEST WITH THIS THAI BUTTERNUT SQUASH SOUP RECIPE, ITS PURE COMFORT FOOD AND THE PERFECT BLEND OF CREAMINESS, SPICE AND SWEETNESS!

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Ingredients

• 1 tbsp Avocado Oil
• 1 large Carrot finely chopped
• 1 medium Onion finely chopped
• 1 tsp Fresh Ginger grated
• 3 cloves Garlic minced
• 2 tsp Red Curry Paste
• 14.5 oz Unsweetened Coconut Milk 1 can
• 4.5 cups Vegetable Broth
• 4 lb Butternut Squash about 1 large or 2 medium
• 1 tbsp Lime Juice
• 1/2 tsp Salt
• 1/2 tsp White Pepper

Garnish Suggestions

• Scallions
• Sour Cream
• Chopped Fresh Cilantro
• Thai Basil Leaves

Instructions

1. Preheat the oven to 400 degrees. Line a large, rimmed baking sheet with aluminum foil.
2. Microwave the butternut squash for about 5 minutes to soften just a little bit. Cut the squash in half lengthwise. Scoop out the seeds and discard them.
3. Brush or spray the squash (top and bottoms) lightly with oil. Sprinkle the cut side with a small amount of salt and pepper. 
4. Place squash in oven and roast for 40 minutes or until easily pierced with a fork. Remove from oven and scoop out the inside of the squash.
5. Meanwhile, heat the avocado oil over medium heat in a dutch oven or other large pot. Add the carrot and onion and cook for about 5 minutes. Add the garlic and ginger and cook for an additional 5 minutes or until vegetables begin to soften. Stir in the red curry paste and cook for 1 minute.
6. Add the coconut milk and vegetable broth to the pot. Bring to a boil and then reduce a simmer. Cook for 10 minutes. Add the squash pulp and cook for an additional 10 minutes.
7. Puree the soup with an immersion blender {you can also do it in batches in the blender or food processor}.
8. Stir in lime juice, salt and white pepper. Top with your choice of garnishes.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 185Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 755mgCarbohydrates: 37gFiber: 10gSugar: 8gProtein: 4g