Spicy Thai Butternut Squash Soup #vegetarian #soup

Spicy Thai Butternut Squash Soup #vegetarian #soup

I don't believe there's a sustenance that makes me consider Fall more than squash. They come in such a large number of shapes, sizes and various surfaces, yet they all taste scrumptious in warming Fall dishes. For this recipe, we're utilizing butternut squash.

Butternut squash has a sweet nutty flavor, like a pumpkin, and ends up delectable and velvety when it's pureed. It's practically as though it were intended to be utilized for soup recipes! (It's also scrumptious in smooth fillings for ravioli and makes an extraordinary veggie lover macintosh and cheddar!)

I needed to join my adoration for butternut squash with my affection for Thai nourishment to present to you this fiery Thai butternut squash soup.

This fiery Thai butternut squash soup is stacked with Thai flavor and simply the perfect measure of hot for a warming and flavourful soup. The base is produced using vegetable juices and butternut squash, so the soup takes on an excessively smooth and rich surface!

Also try our recipe Vegan Butternut Squash Curry with Spinach

Spicy Thai Butternut Squash Soup #vegetarian #soup

This is the BEST butternut squash soup! Stacked with hot Thai flavor for a smooth soup that is solid and normally veggie lover!


  • 1 medium butternut squash
  • 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 (optional) 
  • 1 tsp soy sauce
  • 1 tsp maple syrup (can sub honey, agave…etc.)
  • coconut milk, cilantro & sesame seeds to garnish (optional)


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

Read more our recipe : Low Carb Savory Cheddar Cheese & Zucchini Muffins

For more detail : https://bit.ly/2m0XvCf

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