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Spicy Butternut Squash Soup with Coconut Milk – WellPlated.com

Right here comes all the pieces we want proper at this very second: Spicy Butternut Squash Soup.

Spicy butternut squash soup with coconut milk in a white bowl

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An incredible huge bowl of wholesome goodness, this simple butternut squash soup is main the place you need it to be (style, vitamin, all-around YES issue), and minor the place you don’t (prep work, time, dishes).

  • It’s candy and spicy. Warmth from the Thai curry meets the pure sweetness of butternut squash, and the intersection is delicious.
  • Its heat will soothe you on a cold night time.
  • It’s quick. You’ll be able to even velocity up the recipe through the use of frozen butternut squash.
  • For these trying to eat extra plant-based meals this yr, this spicy butternut squash soup with coconut milk is vegan.
  • It’s legitimately scrumptious. Each Ben and my neighbors instantly went again for seconds!
A white bowl of butternut squash soup with pepitas

Tips on how to Make Spicy Butternut Squash Soup

A variety of spices pair effectively with butternut squash, together with cinnamon, nutmeg, sage (see Sluggish Cooker Risotto with Butternut Squash), garlic, black pepper, oregano, thyme (see Butternut Squash Casserole), basil, cumin, and extra.

For as we speak’s recipe, I went for a spicy Thai butternut squash soup.

Thai delicacies, akin to Chickpea Curry, Coconut Curry, and Thai Rooster Curry, is a masterpiece of candy and spicy, making it a super avenue for taking part in up the pure sweetness of butternut squash.

This soup is multi-faceted. It makes use of all of my finest methods to make butternut squash soup higher: spices, wholesome fat for satisfaction and richness, and a remaining splash of acid (I used rice vinegar) to make the flavors pop.


The Elements

  • Butternut Squash. This candy and nutty veggie creates a delightfully flavorful and creamy soup. With oodles of nutritional vitamins and antioxidants, butternut squash can also be extremely nutritious.
  • Thai Crimson Curry Paste. Spicy and daring. Thai pink curry paste is the important thing to this soup’s fabulous taste.
  • Spices. Floor ginger brings the proper mixture of heat, candy, and savory. Cayenne takes the spiciness up one other stage.
  • Minced Garlic. A incredible taste builder.
  • Vegetable Broth. The soup’s flavorful liquid base.
  • Gentle Coconut Milk. I selected to make this spicy butternut squash soup with coconut milk. It provides richness, creaminess, and scrumptious coconut taste.
  • Peanut Butter. Creamy peanut butter helps create a velvety texture and richly-flavored soup. It additionally packs oodles of protein into this soup.

Substitution Tip

You’ll be able to swap the peanut butter for cashew butter or solar butter. You can even omit it altogether.

  • Rice Vinegar. Candy and scrumptious. It provides the perfect quantity of acidity.
  • Coconut Sugar. With a style much like brown sugar, coconut sugar provides the proper quantity of caramel-like sweetness.

The Instructions

Chopped squash vegetables in a Dutch oven
  1. Warmth the oil. Stir within the squash, onion, curry paste, and spices.
  2. Prepare dinner till the onion has softened.
  3. Stir within the garlic.
Spicy butternut squash soup in a Dutch oven
  1. Add the broth and milk. Carry to a boil, then let simmer for 15 to twenty minutes.
A Dutch oven with ingredients for butternut squash soup
  1. Stir within the peanut butter, vinegar, and sugar.
Pureed squash vegetables in a Dutch oven
  1. Puree the soup.
  2. Serve with cilantro and pepitas. ENJOY!

Dietary Word

To make this soup gluten free, be sure that your rice vinegar is gluten free. Should you can’t discover a gluten free rice vinegar, you’ll be able to swap it for apple cider vinegar in a pinch.

Easy spicy butternut squash soup with herbs

Storage Ideas

  • To Retailer. Refrigerate soup in an hermetic storage container for as much as 4 days. 
  • To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low warmth or within the microwave. 
  • To Freeze. Freeze soup in an hermetic, freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating. 

Meal Prep Tip

As much as 1 day prematurely, chop the butternut squash and onion. Refrigerate them individually in hermetic storage containers till you’re prepared to complete the recipe.

Healthy, spicy butternut squash soup in a white bowl

What to Serve with Spicy Butternut Squash Soup

Advisable Instruments to Make this Recipe

  • Dutch Oven. Excellent for making soups, stews, and extra.
  • Immersion Blender. My selection for mixing this butternut squash soup.
  • Ladle. The best device for serving soups.

The Finest Immersion Blender

From pureeing soups to smoothies (like my Peanut Butter Banana Smoothie), this easy-to-use immersion blender can do all of it. It’s simpler to scrub than a standard blender too!

Spicy butternut squash soup with coconut milk in a white bowl

Did you make this recipe?

Let me know what you thought!

Go away a ranking beneath within the feedback and let me know the way you preferred the recipe.

This simple spicy butternut squash soup has grow to be one among our family’s chilly night time dinner greats.

I hope it earns the identical standing at your desk quickly!

Incessantly Requested Questions

What Can I Use As an alternative of Coconut Sugar?

Should you can’t discover coconut sugar, you’ll be able to swap it for an equal quantity of sunshine brown sugar or honey.

Is Butternut Squash Soup Unhealthy for You?

This butternut squash soup is just not unhealthy for you. This recipe makes use of nutrient-dense greens, pure sweeteners, peanut butter, coconut milk, and spices to create daring taste in a more healthy method.

Can I Use Frozen Butternut Squash Cubes?

Completely! You need to use frozen butternut squash cubes for this soup recipe. Allow them to thaw utterly earlier than starting the recipe.

  • 2 tablespoons further virgin olive oil
  • 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 pink curry paste (I used Thai Kitchen model)
  • 1 teaspoon floor ginger
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon cayenne pepper use extra for a spicier soup
  • 1 tablespoon minced garlic about 3 cloves
  • 1 (14-ounce) can diminished sodium vegetable broth
  • 1 (14-ounce) can gentle coconut milk
  • 3 tablespoons creamy peanut butter or cashew butter swap for solar butter or omit if there may be an allergy
  • 1 tablespoon rice vinegar
  • 1/2 tablespoon coconut sugar or gentle brown sugar or honey
  • For serving: chopped recent cilantro or toasted pepitas

  • In a big Dutch oven or related massive, sturdy-bottomed pot, warmth the oil over medium warmth. As soon as the oil is scorching, add the squash, onion, curry paste, ginger, salt, and cayenne. Stir to mix and evenly coat the squash and onion with the spices.

  • Prepare dinner till the onion is softened and translucent, about 8 to 10 minutes. Stir often and regulate the warmth as wanted in order that the onion softens however doesn’t flip brown.

  • Stir within the garlic. Let prepare dinner, stirring consistently, till the garlic could be very aromatic, about 30 seconds.

  • Pour within the broth and coconut milk. Carry the liquid boil, then partially cowl the pot and let simmer till the squash is fork-tender, about 15 to twenty minutes.

  • Add the peanut butter, rice vinegar, and coconut sugar. Let simmer gently and stir till the peanut butter is generally clean. Style the soup (get a little bit of butternut squash and a little bit of the liquid). Should you’d prefer it spicier, add extra pink curry paste and/or one other pinch of cayenne.

  • With an immersion blender, puree the soup till clean. Or working in batches, switch the soup to a blender and puree till clean. BE CAREFUL! Sizzling soup in blenders likes to splatter. Don’t fill greater than 2/3 the best way to the highest or your blender’s max fill line for warm liquids (if it has one). Return the soup to the pot and stir as soon as extra.

  • Serve the soup scorching, sprinkled with cilantro and pepitas as desired.

  • TO STORE: Refrigerate soup in an hermetic storage container for as much as 4 days. 
  • TO REHEAT: Rewarm leftovers in a Dutch oven on the stovetop over medium-low warmth or within the microwave. 
  • TO FREEZE: Freeze soup in an hermetic, freezer-safe storage container for as much as 3 months. Let thaw in a single day within the fridge earlier than reheating. 

Serving: 1(of 4)Energy: 319kcalCarbohydrates: 29gProtein: 5gFats: 21gSaturated Fats: 9gPolyunsaturated Fats: 3gMonounsaturated Fats: 8gPotassium: 627mgFiber: 5gSugar: 8gVitamin A: 16681IUVitamin C: 33mgCalcium: 99mgIron: 2mg

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