Thai Butternut Squash Soup

This velvety and creamy soup is sweet and savory. It hits all the umami notes in one sip.

This vegan delicacy will have you feeling warm and comforted. This soup pairs beautifully with a slice of toast on the side. It is our go to soup on a warm autumn or winter day. Additionally, it stores well and makes for a great lunch the next day.

Check out the Instagram Reel for a quick guide!

Thai Butternut Squash Soup

Ingredients

• 1 lb. Butternut squash precut and washed

• 1 Spring Onion sliced- separate whites and greens

• 1/2 White Onion diced

• 1 in. Ginger grated

• 2-3 Garlic cloves

• 1 Thai Green Chili

• 1 Tbsp. Yellow Thai Curry paste

• 1 can Coconut Milk

• 1/2 Vegetarian bouillon cube with 1 cup water OR 1 cup Vegetable Broth

Directions

1. Roast butternut squash with oil and salt for 15 minutes at 350 degrees.

2. Heat oil in a pot, add spring onion whites, onion, garlic, ginger and chilies.

3. Once fragrant and onions are soft go ahead and add the yellow curry paste. Mix well.

4. Add coconut milk and let the fat melt.

5. Add the roasted squash boil.

6. Blend with immersion blender or transfer to blender.

7. Add vegetable broth or bouillon cube with water. Let it simmer for 5-10 mins.

8. Serve hot with spring onion greens and sambal. Enjoy!

I hope you enjoy this favorite! Please like and share your experience in the comments section below. Follow me on Instagram & Facebook for more recipes!