Thai Butternut Squash Soup – Whole30

Fall means that it’s squash season and this super easy Thai Butternut Squash Soup is soon to become one of your favorite recipes. It’s made from just a few whole-food ingredients and it packs a spicy, creamy punch that will keep you coming back for more.

In this soup recipe you can use EITHER fresh butternut squash or a couple of packages of frozen butternut squash.   I don’t know about you, but butternut squash is one of my least favorite vegetables to cut up so I always buy fresh butternut squash at the grocery store that’s already peeled and diced. It costs a teeny bit more but I think it’s worth it.

I like eating this soup as is, but Paul likes to pour it over steamed vegetables to make it more substantial.

I can’t wait for you to try this Thai Butternut Squash Soup recipe. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.

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This easy and healthy Thai Butternut Squash Soup is soon to become one of your favorite recipes. It packs a spicy, creamy punch and it's Whole30 compliant. | www.grownupdish.com

 

 

 

 

 

 

 

 

 

 

 

 

 

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This easy and healthy Thai Butternut Squash Soup is soon to become one of your favorite recipes. It packs a spicy, creamy punch and it's Whole30 compliant.

Thai Butternut Squash Soup – Whole30


  • Author: jzmcbride
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 cups
  • Category: recipe
  • Method: stovetop
  • Cuisine: Thai

Description

This easy and healthy Thai Butternut Squash Soup is soon to become one of your favorite recipes. It’s made from just a few whole-food ingredients and it packs a spicy, creamy punch that will keep you coming back for more. It’s vegetarian, gluten-free, paleo and Whole30 compliant.


Ingredients

  • 1 teaspoon olive oil
  • 1 cup chopped onion
  • 2 1/2 teaspoons red curry paste
  • 1 1/2 teaspoons minced fresh garlic
  • 1 teaspoon minced fresh ginger
  • 1 cup fat-free, lower-sodium chicken broth or use bone broth
  • (optional) 1 teaspoons coconut sugar
  • 2 (12-ounce) packages frozen pureed butternut squash OR 4 cups cubed butternut squash
  • 1 (14-ounce) can coconut milk
  • 1 1/2 teaspoons fish sauce
  • 1/4 teaspoon salt
  • 1/4 cup cilantro leaves
  • 1 lime, cut into 8 wedges

Instructions

  1. Heat a medium saucepan over medium-high heat. Add olive oil; swirl to coat. Add onion; sauté 3 minutes. Add curry paste, garlic, and ginger; sauté 45 seconds, stirring constantly.
  2. Add broth and next 5 ingredients (through salt); cover. Bring to a boil. Reduce heat, and simmer 20 minutes, stirring frequently.
  3. Using immersion blender, puree until smooth. You can also use a blender for this step. Be careful because mixture is hot.
  4. Spoon about 1 cup soup into each of 4 bowls; top with approx. 1 tablespoon cilantro. Serve with lime wedges.

Notes

I like eating this soup as is, but Paul likes to add steamed vegetables to give it more substance.

Keywords: soup, butternut squash, thai food, thai recipe,

 

 

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