Spicy Thai Butternut Squash Soup Recipe

Imagine a cozy evening with loved ones, the air filled with the tantalizing aroma of bubbling spices and the slight sweetness of roasted butternut squash. Our Spicy Thai Butternut Squash Soup is more than just a soup; it’s an experience that ties together family, creativity, and a hint of exotic adventure. Perfect for those crisp autumn nights or a festive family gathering, this soup promises to warm your hearts and ignite your palates with its rich, vibrant flavors.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 tablespoon red curry paste
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1 teaspoon ground ginger
• 1 lime, juiced
• Salt and pepper to taste
• Fresh cilantro and Thai basil for garnish
• Red chili peppers, sliced (optional for extra heat)

Instructions

1. Preheat your oven to 400°F (200°C). Spread the butternut squash cubes on a baking sheet and drizzle with olive oil. Roast for about 25-30 minutes, until tender and slightly caramelized.
2. In a large pot, heat a bit more olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another 2 minutes.
3. Stir in the red curry paste and cook for 1-2 minutes, allowing the aromas to meld.
4. Add the roasted butternut squash to the pot, followed by the coconut milk, vegetable broth, fish sauce, soy sauce, and ground ginger. Stir to combine.
5. Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to develop.
6. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.
7. Add the lime juice and season with salt and pepper to taste. Stir well.
8. Serve hot, garnishing each bowl with fresh cilantro, Thai basil, and slices of red chili peppers if desired. Offer lime wedges on the side for added zing.

Helpful Tips

• For a milder version, reduce or omit the red chili peppers.
• Make the soup vegan by substituting the fish sauce with a vegan fish sauce or more soy sauce.
• Store the soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
• Switch up the flavor by adding a splash of apple cider vinegar instead of lime juice for a different kind of tang.

Pairings

• Serve with a side of jasmine rice or a crusty baguette to soak up the delicious broth.
• A light, crisp white wine such as Sauvignon Blanc or a chilled Thai iced tea complements the spicy notes beautifully.

This Spicy Thai Butternut Squash Soup is not just a meal; it’s a doorway to cherished family moments and culinary exploration. I hope it brings warmth and joy to your table just as it does to ours. I’d love to see your renditions of this recipe! Share your creations using #ZynahzRecipes or tag Zynahz on Instagram. Don’t forget to leave feedback on our website https://www.zynahz.com/ and subscribe to our newsletter for more delicious updates. Follow Zynahz on social media for even more inspiration and tips. Happy cooking, dear friends!