Thai Butternut Squash Soup With Coconut Milk Creamy Spicy Recipes

SPICY THAI BUTTERNUT SQUASH SOUP

Spicy Thai Butternut Squash Soup image

This is the BEST Thai Butternut Squash Soup! It's loaded with spicy Thai flavour for a creamy soup that is healthy and naturally vegan!

Provided by Jessica Hoffman

Time 50m

Number Of Ingredients 12

Ingredients

1 medium butternut squash (approx 4 cups, cubed)
1 1/2 tbsp of avocado oil (or vegetable oil)
1 medium onion, chopped
4 garlic cloves, chopped
1-2 tbsp of red curry paste
1 tsp curry powder
1/2 tsp ground pepper
1-litre vegetable broth
1/4 cup coconut milk
1 tsp soy sauce, gluten-free if needed)
1 tsp maple syrup (can sub honey, agave...etc.)
coconut milk, cilantro & sesame seeds to garnish (optional)

Steps:

Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
Cut the squash in half and place face down on the baking pan. Bake for 25-35 minutes until the squash is tender.
Add the avocado oil to a pot on medium-high heat.
Once heated, add the onions and saute for 3-4 minutes. Reduce heat to medium and add the garlic.
Using a spoon, remove seeds from the squash, and then scoop out the squash into the pot. Discard the squash shells.
Mix everything together well then add the curry paste, curry powder and pepper.
Add the vegetable broth, coconut milk, soy sauce and maple syrup and bring to a boil.
Reduce heat to low, then cover and let simmer for 15 minutes.
Transfer the soup to a blender (or use an emulsion blender) to puree the soup.
Garnish with coconut milk, cilantro and sesame seeds.

Nutrition Facts : ServingSize 1/4 of recipe, Calories 150 calories, Sugar 4.5g, Sodium 300mg, Fat 6g, SaturatedFat 3g, Carbohydrate 15g, Fiber 2.5g, Protein 6g

THAI-INSPIRED BUTTERNUT SQUASH SOUP WITH COCONUT MILK

Thai-Inspired Butternut Squash Soup with Coconut Milk image

This Thai-style butternut squash soup is soothing and flavorful, and the heat from the curry and Sriracha will warm you right up.

Provided by Jennifer Segal

Categories Soups

Time 50m

Yield 8

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
2 medium yellow onions, roughly chopped
3 cloves garlic, very roughly chopped
2 tablespoons roughly chopped fresh ginger, from a 2-inch knob
2½ lb pre-cut butternut squash (or one 3-lb butternut squash, peeled, seeded and cubed)
3 large carrots, cut into 1-inch cubes
6 cups chicken broth, best quality such as Swanson
1½ tablespoons fish sauce
3 tablespoons sugar
2 - 3 tablespoons Thai red curry paste
1 (14-oz) can unsweetened coconut milk (preferably not low fat)
Juice of half a lime, plus more limes for serving
¼ teaspoon salt
Sriracha sauce, for drizzling
4 scallions, thinly sliced
¾ cup salted peanuts, roughly chopped
⅓ cup chopped fresh cilantro

Steps:

Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary.
Add the squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the coconut milk, lime juice, and salt (if the coconut milk is solidified, use the immersion blender to mix it in). Bring to a simmer, then taste and adjust the seasonings, adding the remaining tablespoon of curry paste if more heat is desired. Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.
Make Ahead: This soup can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Keep in mind that the soup will thicken up quite a bit as it cools, so you'll need to add a bit of water or broth to thin it back to the right consistency upon reheating.
Freezer-Friendly Instructions: The soup can also be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)

Nutrition Facts : ServingSize 1 bowl (not including garnishes), Calories 307, Fat 17 g, Carbohydrate 36 g, Protein 8 g, SaturatedFat 10 g, Sugar 13 g, Fiber 4 g, Sodium 658 mg, Cholesterol 6 mg

THAI BUTTERNUT SQUASH SOUP WITH COCONUT MILK (CREAMY, SPICY)

Thai Butternut Squash Soup with Coconut Milk (Creamy, Spicy) image

An easy recipe for Butternut Squash Soup with coconut milk, and Thai curry flavors prepared in Instant Pot for a speedy fix for chili night dinner. Refrigerate for a week. Freeze up-to 6 months. Gluten free, Vegan. This soup is super special because it is creamy, spicy, and delicious but still vegan and low-calorie. This is what I love about Coconut milk in soups. Have all the flavor, and a creamy soup without a drop of cream. You can even go super low-calorie by using low-fat coconut milk or using half coconut milk and half vegetable broth. Preparing soup in Instant Pot makes it quick option for weeknights. Plus no need to dice squash. Simply peel and cut in rough chunks. Instant Pot pressure cooker setting still makes it soft and ready-to-be-creamy soup in just 10 minutes. And flavor is like soup slow-cooked for an hour. (A serving of nutrients and vitamins is pure bonus.) So, let's make some Spicy Butternut Squash Soup!(Oh, if you like spicy soups? Don't forget to checkout my Roasted Spicy Butternut Squash Apple Soup, Spicy Black Bean Soup, and Turkey Posole Rojo. Yumm!!)USE YOUR FAVORITE THAI CURRY FLAVORThis soup is also my favorite because you can use any Thai curry base you prefer for this recipe. This year I shared three Thai curry pastes - Green Curry Paste, Red Curry Paste, and Yellow Curry Paste. I used Red Curry Paste for this recipe. But you can really use any paste you have in hand - yellow and green both will make an equally delicious Thai Curry Butternut Soup.With homemade curry pastes, you don't even need a try to grocery store to make this soup. Dinner tonight! (hint hint)USE GOOD QUALITY COCONUT MILKStar ingredients of this butternut squash soup are coconut milk, Thai curry paste, and lots of lime/lemon flavor. I recommend to use a good quality coconut milk. This is one ingredient that defines this Butternut Squash Soup. Not only does it balances the spice of Thai Curry Paste.. It also gives soup a subtle coconut flavor. And amazingly creamy texture without a hint of dairy-cream. Such as my favorite Organic Thai Coconut Milk. This is unsweetened, organic and 100% vegan Coconut Milk. Unsweetened milk gives me option to control the amount of sugar. Honestly, I don't like a overly sweet soup. You don't want it sweet like a Thai Curry. So, I recommend adding a moderate amount of sugar when cooking the soup. Unsweetened coconut milk also has some natural sweetness. So, I start with two tablespoon sugar in 2 quart soup. I know, it may sound less. But best is to taste and adjust as per your preference.The heat-sweet balance in soup also depends on kind of Thai Curry Paste used. When making this soup with homemade Thai Curry Pastes, I use 3 tablespoon curry paste, 2 tablespoon sugar, and 12 ounce unsweetened coconut milk for 2 quart soup. For store bought curry paste, I use 2 tablespoon paste and one tablespoon sugar. In store bought, I use Thai Kitchen Red Curry Paste. It is 100% gluten free and vegan.Bottom line - always taste and adjust seasonings.I also add lemongrass in this soup as per availability. If you can't find lemon grass, add a tsp lime zest and some extra lime juice.Now, imagine aroma of hot pot of butternut soup with coconut milk, Thai curry and lime flavors filling kitchen with Thai restaurant like aroma. I know your grocery list is out. Make some tonight!INSTANT POT or DUTCH OVENTo prepare this coconut milk butternut squash soup, I used Instant Pot. Instant Pot helps develop flavor in this soup in way less time. Instead of simmering soup in dutch oven for 25 minutes, I simply pressure cook soup in Instant Pot for 8 minutes. Pressure cooking also preserved nutrients. In-fact, after squash is cooked and soup is loaded with fragrant Thai curry flavor... I add coconut milk. And then pressure cook soup again for 3 minutes which helps me reduce 10 minute worth of cooking time to 5 minutes.Note: You can by all means prepare this soup in regular dutch oven. It will only need more time to cook the soup. Rest all steps remain the same.USE BUTTERNUT SQUASH ANY WAY: FROZEN, ROUGH CHOPPED, OR DICEDWhen cooking in Instant Pot, I don't even have to dice the squash because I know it will cook well under pressure. When using fresh butternut.. I simply cut squash in half. Peel off then slice in big chunks that can snuggle well in Instant Pot. That's it. It still cooks well, soft and puree perfectly.Frozen diced squash is always in my refrigerator. That works perfect for this recipe as well.Let me summarize why should you try this Butternut Squash Soup!1. Coconut Milk - Creamy soup without cream. You can also make it low-fat with lite Coconut Milk.2. Thai Curry - Use as Thai curry flavor you like. I use Red Curry. Green and Yellow works perfect. No other change needed.3. Vegan, Gluten free, Paleo-Diet friendly. (use natural sweetener of choice)4. Loaded with flavor and nutrients with cooking under-pressure in Instant Pot.5. No Need to peel and dice squash. Simply cut into rough chunks that can fit in pot. Use a pre-diced or frozen butternut squash. Either one will work.6. Soup stays good for up-to a week in refrigerator. Freezes well up-to 6 months. Thaw/Re-Heat: Please note soup will get thick with time. To thin-out, add some vegetable stock or water. Reheat. Taste and adjust seasonings such as salt, sugar, lemon juice.Make some tonight for Meatless Monday dinner and enjoy! -Savita xFor love of Butternut Squash:1) Butternut Squash Apple Soup2) Butternut Squash Soup3) Butternut Squash RisottoWhat is you favorite Butternut Squash recipe? Leave a comment below and share with me.

Provided by Savita

Categories Soup Lunch Side Dish Curry

Time 35m

Number Of Ingredients 13

Ingredients

2 tbsp Thai Curry Paste, Red Curry Paste, *read notes if using homemade
2.5 lbs Butternut Squash, 1 fresh squash, peeled and cut into 6-7 large pieces.
2 tbsp Olive Oil
1 tbsp Ginger, about 1.5 inch, rough chopped
1 tbsp Garlic, about 3 large cloves, rough chopped
1 Yellow Onion, medium, about a cup when chopped
12 Oz Coconut milk, unsweetend
2 tbsp Sugar, adjust to taste
1 stalk Lemon Grass
2-3 Lime, to get a tsp zest and 2-3 tbsp juice
1/2 tsp Salt and Black Pepper, adjust to taste
Fresh Herbs, such as basil, cilantro, for serving.
1 Bouillon Cube, vegetable or use stock instead of water

Steps:

Heat oil in Instant Pot at Saute Setting. Add onion, garlic, ginger and cook stirring often until onions are soft and has started brown slightly at edges. (4-5 minutes)
Add curry paste and continue saute for 2 more minutes or until curry paste is fragrant, releases oil, and darkens in color.
Add squash pieces, bouillon cube, 5 cups of water, lemon grass stalk (broken in half) with 1/2 teaspoon of salt. Place the lid of Instant Pot. Seal and set vent to "sealing" position. Cook at high pressure for 8 minutes. Quick Release, open, and remove lemon grass.
Add coconut milk, lime zest. Cook on high pressure for 3 minutes. Quick release. (You can also simmer soup for this step, covered for 10 minutes on saute setting.)
Puree the soup with immersion blender to smooth consistency. Or Work in batches and puree soup in stand mixer/blender. Add back to pot. Mix in lime juice, black pepper, sugar. (Stir well so sugar is dissolved.) Taste and adjust seasonings with more salt, sugar, and lime juice.
Ladle hot soup into bowls. Garnish with toppings of choice. I recommend one or all - black pepper, toasted pumpkin seeds, scallion, cilantro, red onion, red radish. Serve and enjoy!

Nutrition Facts : Calories 222 calories

THAI SQUASH SOUP

Thai squash soup image

Up your vegetable intake with this fragrant pumpkin soup spiced with Asian flavours

Provided by Good Food team

Categories Lunch, Soup

Time 35m

Number Of Ingredients 7

Ingredients

1 onion , chopped
1 lemongrass stalk, bashed and shredded
1-2 red chillies , roughly chopped
1kg butternut squash , peeled and diced
juice 1 lime
125ml coconut milk
small bunch coriander , leaves picked

Steps:

Fry the onion, lemongrass and most of the chilli in a large pan with a splash of water for 2-3 mins until softened - add more water if it starts to catch. Tip in the squash and stir. Cover with 1 litre water, bring to the boil and simmer for 15 mins until the squash is tender. Add lime juice, remove from the heat and blitz with a hand blender until smooth.
Pour in the coconut milk, season, then return to the heat to gently warm through. Ladle into bowls and serve with coriander and the remaining chilli.

Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein

SLOW-COOKER THAI BUTTERNUT SQUASH PEANUT SOUP

Slow-Cooker Thai Butternut Squash Peanut Soup image

This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings. You can also serve this soup without pureeing it first. -Kayla Capper, Ojai, California

Provided by Taste of Home

Categories Lunch

Time 5h25m

Yield 8 servings (1-1/2 quarts).

Number Of Ingredients 14

Ingredients

3 cups cubed peeled butternut squash
1 can (13.66 ounces) light coconut milk
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
1 cup vegetable stock
1/2 cup chunky peanut butter
3 tablespoons lime juice
2 tablespoons red curry paste
4 garlic cloves, minced
1 tablespoon reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Chopped fresh cilantro and chopped salted peanuts

Steps:

In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until squash is tender, 5-6 hours., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to slow cooker and heat through. If desired, garnish with cilantro and peanuts.

Nutrition Facts : Calories 181 calories, Fat 12g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

THAI STYLE BUTTERNUT SQUASH SOUP

Thai Style Butternut Squash Soup image

A lovely, creamy alternative to the sin free version, although you could reduce the fat content by using reduced fat coconut milk.

Provided by Lisa Connelly

Categories Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

1 butternut squash, peeled, deseeded and cut into chunks
1 red onion, chopped
1 teaspoon curry powder
1 (13 1/2 ounce) can coconut milk
1 pint vegetable stock
1 tablespoon olive oil
salt and pepper

Steps:

Heat the olive oil in a heavy based pan and cook the onion until soft.
Add the stock, butternut squash and curry powder to taste- as spicy as you like!
Bring to the boil and then cover and simmer until the squash is tender.
Once the squash is cooked, stir in the coconut milk.
Pour into a food process/liquidiser and blend until smooth.
Return to the pan and warm through.
Season to taste and serve.

More about "thai butternut squash soup with coconut milk creamy spicy recipes"

THAI CURRIED BUTTERNUT SQUASH SOUP WITH COCONUT MILK

Web Jan 26, 2020 Drizzle olive oil on the fleshy side of the butternut squash - then add salt and pepper evenly to the surface. Place the flesh side …
From urbanfarmie.com
Ratings 4
Category Soup
Cuisine Thai
Total Time 1 hr

Preheat the oven to 400F. Put a damp towel underneath the butternut squash to hold it in place and slice off the stem end. Now, cut down vertically in half. Using a spoon, scoop out the seeds until the flesh is clean (but don't discard them!)
While the squash cools, heat vegetable oil in a Dutch Oven or pot that is large enough to hold the squash on medium flame. Add minced garlic and ginger paste and cook until it's fragrant (roughly 30 seconds).

See details

THAI BUTTERNUT SQUASH RED CURRY RECIPE | LITTLE SPICE JAR

Web Sep 6, 2022 The sweet butternut squash pairs beautifully with all the red curry spices. Print Ingredients 1 tablespoons coconut oil (or any oil really) 1 large shallots, chopped (or 2 small) 2-2 ½ cups diced butternut squash …
From littlespicejar.com

See details

THAI CURRIED BUTTERNUT SQUASH SOUP - COOKIE AND KATE

Web Recipe yields about 6 cups (48 ounces) soup. Scale Ingredients 2 tablespoons coconut oil or olive oil 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups) 1 …
From cookieandkate.com

See details

THAI COCONUT CURRY BUTTERNUT SQUASH SOUP - HOST THE …

Web Oct 20, 2014 Before serving, remove the soup from the heat or turn off the slow cooker and mix in the coconut milk (saving a few tablespoons to garnish) and lime juice (if using). Mix well. Season with additional salt …
From hostthetoast.com

See details

BUTTERNUT SQUASH SOUP WITH COCONUT MILK RECIPE

butternut-squash-soup-with-coconut-milk image

Web Dec 21, 2022 Add broth, coconut milk, and honey to the blender. Blend on high speed until very smooth. Taste and add more salt and pepper as desired. Transfer the soup to a large pot or Dutch oven. Heat on low …
From thespruceeats.com

See details

THAI BUTTERNUT SQUASH SOUP - COOKING CLASSY

Web Oct 18, 2016 Add squash and sugar and season with salt to taste. Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring occasionally until squash is very soft, about 15 - 20 …
From cookingclassy.com

See details

SPICY BUTTERNUT SQUASH SOUP WITH COCONUT MILK – …

Web Jan 6, 2022 4 cups ½-inch cubed butternut squash about 1, 2 1/2 pound butternut squash or 32 ounces pre-cubed 1 medium yellow onion chopped 3 tablespoons Thai …
From wellplated.com
5/5 (3)
Total Time 1 hr
Category Main Course
Calories 319 per serving

See details

25-MINUTE VEGAN THAI BUTTERNUT SQUASH SOUP - A SASSY SPOON

Web Sep 16, 2022 3 cups cubed butternut squash (fresh or frozen) Pinch of nutmeg Salt + pepper to taste 1 teaspoon Worcestershire sauce 1 can full-fat coconut milk (13.5 …
From asassyspoon.com

See details

SPICY THAI COCONUT AND BUTTERNUT SQUASH SOUP - HEALTHY THAI …

Web Nov 3, 2019 Add squash and sugar and season with salt to taste. Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring …
From healthythairecipes.com

See details

CREAMY COCONUT BUTTERNUT SQUASH SOUP | MCCORMICK

Web Feb 8, 2021 INSTRUCTIONS. 1 Heat oil in large saucepan on medium-low heat. Add onion; cook and stir 3 minutes or until slightly softened. Add squash, apple and pecans. …
From mccormick.com

See details

SPICY ROASTED BUTTERNUT SQUASH SOUP - FIT FOODIE FINDS

Web Aug 17, 2022 First, preheat the oven to 400ºF and prepare a baking sheet by wiping it with olive oil or spraying it with nonstick cooking spray. Next, cut a butternut squash in half …
From fitfoodiefinds.com

See details

HEALTHY & HEARTY BUTTERNUT SQUASH SOUP RECIPE (VEGAN)

Web Feb 7, 2023 Last updated on January 26th, 2023 at 06:42 pm This hearty butternut squash soup is great anytime of the year, but we especially love it during those cold fall …
From msn.com

See details

THAI BUTTERNUT SOUP RECIPE | MYRECIPES

Web Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 5 minutes, stirring frequently. Place half of squash mixture in a blender.
From myrecipes.com

See details

THAI BUTTERNUT SQUASH SOUP WITH COCONUT MILK (VEGAN)

Web Aug 28, 2019 Instructions. 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. Add the …
From lovefoodnourish.com

See details

25 BEST ASIAN SOUP RECIPES - COMFORTABLE FOOD

Web Feb 7, 2023 Thai Butternut Squash Soup. This soup's creamy, velvety texture is enough to win you over to Thai cuisine. It's a simple soup to make in 35 minutes, taking …
From comfortablefood.com

See details

BEST SOUP RECIPES - THE NEW YORK TIMES

Web Jan 25, 2023 There’s a reason this dish from Yewande Komolafe was one of New York Times Cooking’s top recipes of 2022. Built on a foundation of red curry paste and …
From nytimes.com

See details

CURRIED BUTTERNUT SQUASH SOUP WITH COCONUT MILK

Web Nov 17, 2022 ¼ cup peanuts - roughly chopped zest of 1 lime ½ teaspoon red chili pepper flakes - (optional) Instructions Add butternut squash, coconut milk, chicken broth, …
From lecremedelacrumb.com

See details

CARROT SQUASH SOUP RECIPE ON TRIVET RECIPES

Web Creamy Roasted Red Pepper and Tomato Soup. thewellnesswalnut.com. Hello soup season! Roasted tomatoes, red peppers, onion, and garlic come together with some …
From trivet.recipes

See details

SPICY THAI BUTTERNUT SQUASH SOUP | NUTRITIONIST IN FOREST, VA …

Web Genesis Health Solution LLC is your local Nutritionist and Weight Loss Clinic in Forest serving all of your needs. Call us today at (434) 316-0001 for an appointment.
From genesishealthsolutions.net

See details