Recipe: Thai Butternut Squash Summer Soup
Up your healthy summer soup game with this interesting spin on a winter classic.
Butternut squash curries can be a comforting dish in the colder months—but in the summer, these ingredients can be transformed into a cool summer soup. This chilled Thai butternut squash soup recipe is made in only 30 minutes and can be served by itself, over noodles, or on a bed of rice.
We used frozen butternut squash for this recipe, but use fresh if you prefer. You will also need a blender.
- 3 cups fresh or frozen chopped butternut squash
- 1 small white onion, chopped
- 2 cups vegetable broth
- 1 can coconut milk
- 1 tsp toasted sesame oil
- 2 tbs red curry paste
- 2 tsp minced garlic
- 1 tsp chopped ginger
- Juice of 1 lime
- Salt and pepper to taste
- Cilantro for garnish
- Optional: red or green bell peppers, rice noodles, brown rice, cashews
- Heat the sesame oil in a pot over medium heat.
- Add the garlic, ginger, red curry paste, onions, and any optional additional vegetables if you’re using them, and sauté for three to five minutes until the onions are mostly translucent.
- Add in the butternut squash and vegetable broth and bring to a boil, then reduce to a simmer. Let simmer for 20 minutes.
- Once the squash is tender, transfer the mixture to a blender and blend until smooth. This may need to be done in two batches.
- Stir in the coconut milk and lime juice and stir well.
- Set in the refrigerator to chill.
- Serve cool with a garnish of cilantro and chopped cashews or over a bed or rice or noodles.