If you happened to read my recent post with the five things I keep in my refrigerator to expedite meal prep, this Thai Style Roasted Butternut Squash Soup is the vegetable soup for this week!
I have a tendency to get vegetable kicks and for whatever reason, 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 squatting on my kitchen counter and I needed to dig up a few simple butternut squash recipes before they go bad.
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, Dr. Jonn Mclellen, is a chiropractor who does not eat gluten or dairy (the rest of our friends will pretty much eat anything though lol!) I had 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 veggie side dish that would meet the dietary needs of our chiropractor 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.
Add 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 so I am certain you can 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.
One More Time Saving Soup Tip….
I make dairy-free creamy vegetable soup bases all the time and although many of them are made in my Vitamix, 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.
Ok, on with the recipe…Print
- 1 tablespoon plus 1 teaspoon organic (extra virgin coconut oil or organic unrefined red palm oil,plus more for rubbing on butternut squash)
- 1 whole butternut squash (quartered with seeds scooped out)
- Unrefined sea salt (to taste)
- 1 tablespoon freshly grated ginger
- 1 red onion (chopped)
- 1 cup chopped celery
- 1 tablespoon red curry paste (I likeThai Kitchen brand Red Curry Paste)
- 3 cups organic vegetable broth (such as Pacific Natural Foods brand)
- 1 cup organic coconut milk (if you want a richer soup just add more coconut milk)
- 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 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.