Here comes everything we need right at this very moment: Spicy Butternut Squash Soup.
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. 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.
- 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. Cayenne takes the spiciness up another level.
- Minced Garlic. A fantastic flavor builder.
- Vegetable Broth. The soup’s flavorful liquid base.
- 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.
- Heat the oil. Stir in the squash, onion, curry paste, and spices.
- Cook until the onion has softened.
- Stir in the garlic.
- Add the broth and milk. Bring to a boil, then let simmer for 15 to 20 minutes.
- Stir in the peanut butter, vinegar, and sugar.
- Puree the soup.
- Serve with cilantro and pepitas. ENJOY!
- To Store. Refrigerate soup in an airtight storage 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.
Meal Prep Tip
Up to 1 day in advance, chop the butternut squash and onion. Refrigerate them separately in airtight storage containers until you’re ready to finish the recipe.
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.
The Best Immersion Blender
From pureeing soups to smoothies (like my Peanut Butter Banana Smoothie), this easy-to-use immersion blender can do it all. It’s easier to clean than a traditional blender too!
This easy spicy butternut squash soup has become one of our household’s cold night dinner greats.
I hope it earns the same status at your table soon!
Frequently Asked Questions
If you can’t find coconut sugar, you can swap it for an equal amount of light brown sugar or honey.
This butternut squash soup is not bad for you. This recipe uses nutrient-dense vegetables, natural sweeteners, peanut butter, coconut milk, and spices to create bold flavor in a healthier way.
Absolutely! You can use frozen butternut squash cubes for this soup recipe. Let them thaw completely before beginning the recipe.
- 2 tablespoons extra 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 red curry paste (I used Thai Kitchen brand)
- 1 teaspoon ground ginger
- 1/4 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper use more for a spicier soup
- 1 tablespoon minced garlic about 3 cloves
- 1 (14-ounce) can reduced sodium vegetable broth
- 1 (14-ounce) can light coconut milk
- 3 tablespoons creamy peanut butter or cashew butter swap for sun butter or omit if there is an allergy
- 1 tablespoon rice vinegar
- 1/2 tablespoon coconut sugar or light brown sugar or honey
- For serving: chopped fresh cilantro or toasted pepitas
In a large Dutch oven or similar large, sturdy-bottomed pot, heat the oil over medium heat. Once the oil is hot, add the squash, onion, curry paste, ginger, salt, and cayenne. Stir to combine and evenly coat the squash and onion with the spices.
Cook until the onion is softened and translucent, about 8 to 10 minutes. Stir occasionally and adjust the heat as needed so that the onion softens but does not turn brown.
Stir in the garlic. Let cook, stirring constantly, until the garlic is very fragrant, about 30 seconds.
Pour in the broth and coconut milk. Bring the liquid boil, then partially cover the pot and let simmer until the squash is fork-tender, about 15 to 20 minutes.
Add the peanut butter, rice vinegar, and coconut sugar. Let simmer gently and stir until the peanut butter is mostly smooth. Taste the soup (get a bit of butternut squash and a bit of the liquid). If you’d like it spicier, add more red curry paste and/or another pinch of cayenne.
With an immersion blender, puree the soup until smooth. Or working in batches, transfer the soup to a blender and puree until smooth. BE CAREFUL! Hot soup in blenders loves to splatter. Do not fill more than 2/3 the way to the top or your blender’s max fill line for hot liquids (if it has one). Return the soup to the pot and stir once more.
Serve the soup hot, sprinkled with cilantro and pepitas as desired.
- TO STORE: Refrigerate soup in an airtight storage 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.
Serving: 1(of 4)Calories: 319kcalCarbohydrates: 29gProtein: 5gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gPotassium: 627mgFiber: 5gSugar: 8gVitamin A: 16681IUVitamin C: 33mgCalcium: 99mgIron: 2mg
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