Roasted Butternut Squash soup is a year-round favorite. Our recipe has a touch of red curry seasoning for a thai-inspired soup. I also used coconut milk for that reach creamy flavor without using dairy.
Roasted Butternut Squash Soup for “Vegetable Soup of the Week”
For years, I have spent Sunday afternoons making my vegetable soup of the week. It has been incredibly helpful to have a vegetable soup on hand to eat throughout the week. And this Thai Style Roasted Butternut Squash Soup is the new vegetable soup for this week!
If you’re looking to add a vegetable soup recipe to your week, try out some of my favorites:
Roasted Butternut Squash
I have a tendency to get vegetable kicks and right now I’m on a major butternut squash kick lately. I can’t help but pick one up every time I go grocery shopping. Right this minute I have two huge butternut squash on my kitchen counter and I needed to dig up a few simple butternut squash recipes before they go bad.
Roasting a butternut squash is incredibly easy too.
How to Roast a Butternut Squash
Place the two squash pieces on a large baking sheet (We use non-toxic baking stones. Click here to learn more.) flesh side up. Rub a little extra virgin olive oil or extra virgin coconut oil on top of the butternut squash, season with unrefined sea salt and pepper and a little bit of brown sugar.
Roast at 400 degrees for about 35 to 40 minutes, or until flesh is fork tender. That’s it! You can then use the butternut squash flesh for a host of delicious recipes.
How to Make Perfect Roasted Butternut Squash Soup — and Healthy too!
I actually created this Roasted Butternut Squash Soup recipe a while back when we had a few old friends from high school to dinner. One of our friends is a chiropractor who does not eat gluten or dairy. So, I decided the culinary “theme” of my dinner party would focus on Thai food.
The Roasted Butternut Squash Soup Recipe came about while trying to come up with a tasty vegetable side dish that would meet the dietary needs of our friend but also still be appealing to everyone else at the table.
Problem solved! The Thai Style Butternut Squash Soup Recipe was a hit with everyone. Here’s a few tips to making the perfect Roasted Squash Soup.
Authentic Thai Flavor to Your Roasted Butternut Squash Soup
I’m a huge fan of Thai Kitchen brand seasonings. Thai Kitchen products are distributed nationwide and you can typically locate them in the ethnic section of your supermarket.
The one I use in this recipe, Thai Kitchen Red Curry Paste, is a spicy blend of aromatic herbs including lemongrass, galangal (Thai ginger) and spicy red chilis. I can’t even tell you how much flavor just a dollop provides!
Using Thai Kitchen Red Curry Paste is really a tremendous time saver when it comes to delivering authentic and exotic Thai flavor without spending hours in the kitchen.
Make your Roasted Butternut Squash Soup Dairy Free by Using Coconut Milk
Coconut Milk adds a little thai flavoring while also keeping this soup recipe dairy free. Our favorite brand is ArroyD Coconut Milk because it’s unsweetened and contains no guar gum. Which means, no unnecessary fillers.
My recipe calls for 1 cup, but if you want a richer and creamier butternut squash soup, just add another 1/2 – 1 cup of the coconut milk.
One More Time Saving Soup Tip…
This is one of those very smart kitchen purchases. I didn’t know it at the time, but making creamy soups smooth is essential
I make dairy-free creamy vegetable soup bases all the time and although many of them are made in my stainless steel high speed blender pitcher, I actually find I use my Cuisinart Handheld Stick Blender equally when it comes to making soups. The stick blender is so easy to use because you just pop it in the pot, press the button and presto! All is blended. All is good.
Enjoy the recipe!Print
Roasted Butternut Squash Soup
Roasted Butternut Squash Soup can be made quickly with Red Curry paste. This squash soup is a delicious vegetable dish and dairy free too.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4–6 1x
- Category: Soup
- Method: Roast
- Cuisine: Thai
- Diet: Vegan
- 1 whole butternut squash, quartered with seeds removed
- Unrefined sea salt, to taste
- 1 tablespoon plus 1 teaspoon
- 1 tablespoon ginger, freshly grated
- 1 red onion, chopped
- 1 cup celery, chopped
- 1 tablespoon red curry paste, such as Thai Kitchen
- 3 cups organic vegetable broth
- 1 cup organic coconut milk, try Arroy-D
- 1/4 cup fresh lime juice
- Preheat oven to 400 degrees. Place butternut squash on a baking sheet, skin sides down. Rub the flesh with the extra virgin olive oil and season with salt to taste. Roast butternut squash for about 35-40 minutes, or until flesh is fork-tender. Remove from oven and set aside to cool. When cool enough to handle, scoop out the pulp from the butternut squash and set aside.
- Heat 1 tablespoon plus 1 teaspoon oil in a large heavy saucepan over medium-high heat; add the ginger and sauté 30 seconds. Add the onion and celery and sauté 4 to 5 minutes, or until vegetables are soft. Add the roasted butternut squash pulp and Thai Kitchen Red Curry Paste and stir to combine.
- Add the vegetable broth, coconut milk and lime juice. Use a handheld stick blender to process until smooth and creamy. Simmer for 10 -12 minutes. Serve warm.
The Butternut Squash Soup Recipe will keep for up to 3 days if stored in a covered container in the fridge or up to 3 weeks in the freezer.
Looking for More Healthy Dinner Recipes?
Check out a full month’s menu of easy and delicious healthy dinner recipes (including weekly shopping lists!) in our Clean Cuisine Dinners digital cookbook.