Spicy Butternut Squash Soup With Coconut Milk Wellplated Com

A great big bowl of healthy goodness, this easy butternut squash soup is major where you want it to be (taste, nutrition, all-around YES factor), and minor where you don’t (prep work, time, dishes).

It’s sweet and spicy. Heat from the Thai curry meets the natural sweetness of butternut squash, and the intersection is scrumptious.Its warmth will soothe you on a chilly night.It’s fast, no need to roast or bake the squash. You can even speed up the recipe by using frozen butternut squash.For those looking to eat more plant-based meals this year, this spicy butternut squash soup with coconut milk is vegan.It is legitimately delicious. Both Ben and my neighbors immediately went back for seconds!

How to Make Spicy Butternut Squash Soup

A wide range of spices pair well with butternut squash, including cinnamon, nutmeg, sage (see Slow Cooker Risotto with Butternut Squash), garlic, black pepper, oregano, thyme (see Butternut Squash Casserole), basil, cumin, and more. For today’s recipe, I went for a spicy Thai butternut squash soup. Thai cuisine, such as Chickpea Curry, Coconut Curry, and Thai Chicken Curry, is a masterpiece of sweet and spicy, making it an ideal avenue for playing up the natural sweetness of butternut squash. This soup is multi-faceted. It uses all of my best ways to make butternut squash soup better: spices, healthy fats for satisfaction and richness, and a final splash of acid (I used rice vinegar) to make the flavors pop.

The Ingredients

Butternut Squash. This sweet and nutty veggie creates a delightfully flavorful and creamy soup. With oodles of vitamins and antioxidants, butternut squash is also highly nutritious.

Thai Red Curry Paste. Spicy and bold. Thai red curry paste is the key to this soup’s fabulous flavor. Spices. Ground ginger brings the perfect combination of warm, sweet, and savory. I preferred it over fresh ginger in this soup. Cayenne takes the spiciness up another level.

Minced Garlic. A fantastic flavor builder. Vegetable Broth. The soup’s flavorful liquid base. I kept this vegan by leaving out chicken broth or chicken stock,Light Coconut Milk. I chose to make this spicy butternut squash soup with coconut milk. It adds richness, creaminess, and delicious coconut flavor.

Peanut Butter. Creamy peanut butter helps create a velvety texture and richly-flavored soup. It also packs oodles of protein into this soup.

Rice Vinegar. Sweet and delicious. It adds the ideal amount of acidity. Coconut Sugar. With a taste similar to brown sugar, coconut sugar adds the perfect amount of caramel-like sweetness.

The Directions

Storage Tips

To Store. Refrigerate soup in an airtight container for up to 4 days. To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave. To Freeze. Freeze soup in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Dutch Oven. Perfect for making soups, stews, and more. Immersion Blender. My choice for blending this butternut squash soup. Ladle. The easiest tool for serving soups.

This easy spicy butternut squash soup has become one of our household’s cold night dinner greats. If you’d like a milder soup, check out my Crockpot Butternut Squash Soup or Butternut Squash Apple Soup.