Thai Inspired Butternut Squash Soup With Coconut Milk Recipes

THAI BUTTERNUT SQUASH SOUP WITH COCONUT MILK (CREAMY, SPICY)

Thai Butternut Squash Soup with Coconut Milk (Creamy, Spicy) image

An easy recipe for Butternut Squash Soup with coconut milk, and Thai curry flavors prepared in Instant Pot for a speedy fix for chili night dinner. Refrigerate for a week. Freeze up-to 6 months. Gluten free, Vegan. This soup is super special because it is creamy, spicy, and delicious but still vegan and low-calorie. This is what I love about Coconut milk in soups. Have all the flavor, and a creamy soup without a drop of cream. You can even go super low-calorie by using low-fat coconut milk or using half coconut milk and half vegetable broth. Preparing soup in Instant Pot makes it quick option for weeknights. Plus no need to dice squash. Simply peel and cut in rough chunks. Instant Pot pressure cooker setting still makes it soft and ready-to-be-creamy soup in just 10 minutes. And flavor is like soup slow-cooked for an hour. (A serving of nutrients and vitamins is pure bonus.) So, let's make some Spicy Butternut Squash Soup!(Oh, if you like spicy soups? Don't forget to checkout my Roasted Spicy Butternut Squash Apple Soup, Spicy Black Bean Soup, and Turkey Posole Rojo. Yumm!!)USE YOUR FAVORITE THAI CURRY FLAVORThis soup is also my favorite because you can use any Thai curry base you prefer for this recipe. This year I shared three Thai curry pastes - Green Curry Paste, Red Curry Paste, and Yellow Curry Paste. I used Red Curry Paste for this recipe. But you can really use any paste you have in hand - yellow and green both will make an equally delicious Thai Curry Butternut Soup.With homemade curry pastes, you don't even need a try to grocery store to make this soup. Dinner tonight! (hint hint)USE GOOD QUALITY COCONUT MILKStar ingredients of this butternut squash soup are coconut milk, Thai curry paste, and lots of lime/lemon flavor. I recommend to use a good quality coconut milk. This is one ingredient that defines this Butternut Squash Soup. Not only does it balances the spice of Thai Curry Paste.. It also gives soup a subtle coconut flavor. And amazingly creamy texture without a hint of dairy-cream. Such as my favorite Organic Thai Coconut Milk. This is unsweetened, organic and 100% vegan Coconut Milk. Unsweetened milk gives me option to control the amount of sugar. Honestly, I don't like a overly sweet soup. You don't want it sweet like a Thai Curry. So, I recommend adding a moderate amount of sugar when cooking the soup. Unsweetened coconut milk also has some natural sweetness. So, I start with two tablespoon sugar in 2 quart soup. I know, it may sound less. But best is to taste and adjust as per your preference.The heat-sweet balance in soup also depends on kind of Thai Curry Paste used. When making this soup with homemade Thai Curry Pastes, I use 3 tablespoon curry paste, 2 tablespoon sugar, and 12 ounce unsweetened coconut milk for 2 quart soup. For store bought curry paste, I use 2 tablespoon paste and one tablespoon sugar. In store bought, I use Thai Kitchen Red Curry Paste. It is 100% gluten free and vegan.Bottom line - always taste and adjust seasonings.I also add lemongrass in this soup as per availability. If you can't find lemon grass, add a tsp lime zest and some extra lime juice.Now, imagine aroma of hot pot of butternut soup with coconut milk, Thai curry and lime flavors filling kitchen with Thai restaurant like aroma. I know your grocery list is out. Make some tonight!INSTANT POT or DUTCH OVENTo prepare this coconut milk butternut squash soup, I used Instant Pot. Instant Pot helps develop flavor in this soup in way less time. Instead of simmering soup in dutch oven for 25 minutes, I simply pressure cook soup in Instant Pot for 8 minutes. Pressure cooking also preserved nutrients. In-fact, after squash is cooked and soup is loaded with fragrant Thai curry flavor... I add coconut milk. And then pressure cook soup again for 3 minutes which helps me reduce 10 minute worth of cooking time to 5 minutes.Note: You can by all means prepare this soup in regular dutch oven. It will only need more time to cook the soup. Rest all steps remain the same.USE BUTTERNUT SQUASH ANY WAY: FROZEN, ROUGH CHOPPED, OR DICEDWhen cooking in Instant Pot, I don't even have to dice the squash because I know it will cook well under pressure. When using fresh butternut.. I simply cut squash in half. Peel off then slice in big chunks that can snuggle well in Instant Pot. That's it. It still cooks well, soft and puree perfectly.Frozen diced squash is always in my refrigerator. That works perfect for this recipe as well.Let me summarize why should you try this Butternut Squash Soup!1. Coconut Milk - Creamy soup without cream. You can also make it low-fat with lite Coconut Milk.2. Thai Curry - Use as Thai curry flavor you like. I use Red Curry. Green and Yellow works perfect. No other change needed.3. Vegan, Gluten free, Paleo-Diet friendly. (use natural sweetener of choice)4. Loaded with flavor and nutrients with cooking under-pressure in Instant Pot.5. No Need to peel and dice squash. Simply cut into rough chunks that can fit in pot. Use a pre-diced or frozen butternut squash. Either one will work.6. Soup stays good for up-to a week in refrigerator. Freezes well up-to 6 months. Thaw/Re-Heat: Please note soup will get thick with time. To thin-out, add some vegetable stock or water. Reheat. Taste and adjust seasonings such as salt, sugar, lemon juice.Make some tonight for Meatless Monday dinner and enjoy! -Savita xFor love of Butternut Squash:1) Butternut Squash Apple Soup2) Butternut Squash Soup3) Butternut Squash RisottoWhat is you favorite Butternut Squash recipe? Leave a comment below and share with me.

Provided by Savita

Time 35m

Number Of Ingredients 13

Ingredients

2 tbsp Thai Curry Paste, Red Curry Paste, *read notes if using homemade
2.5 lbs Butternut Squash, 1 fresh squash, peeled and cut into 6-7 large pieces.
2 tbsp Olive Oil
1 tbsp Ginger, about 1.5 inch, rough chopped
1 tbsp Garlic, about 3 large cloves, rough chopped
1 Yellow Onion, medium, about a cup when chopped
12 Oz Coconut milk, unsweetend
2 tbsp Sugar, adjust to taste
1 stalk Lemon Grass
2-3 Lime, to get a tsp zest and 2-3 tbsp juice
1/2 tsp Salt and Black Pepper, adjust to taste
Fresh Herbs, such as basil, cilantro, for serving.
1 Bouillon Cube, vegetable or use stock instead of water

Steps:

Heat oil in Instant Pot at Saute Setting. Add onion, garlic, ginger and cook stirring often until onions are soft and has started brown slightly at edges. (4-5 minutes)
Add curry paste and continue saute for 2 more minutes or until curry paste is fragrant, releases oil, and darkens in color.
Add squash pieces, bouillon cube, 5 cups of water, lemon grass stalk (broken in half) with 1/2 teaspoon of salt. Place the lid of Instant Pot. Seal and set vent to "sealing" position. Cook at high pressure for 8 minutes. Quick Release, open, and remove lemon grass.
Add coconut milk, lime zest. Cook on high pressure for 3 minutes. Quick release. (You can also simmer soup for this step, covered for 10 minutes on saute setting.)
Puree the soup with immersion blender to smooth consistency. Or Work in batches and puree soup in stand mixer/blender. Add back to pot. Mix in lime juice, black pepper, sugar. (Stir well so sugar is dissolved.) Taste and adjust seasonings with more salt, sugar, and lime juice.
Ladle hot soup into bowls. Garnish with toppings of choice. I recommend one or all - black pepper, toasted pumpkin seeds, scallion, cilantro, red onion, red radish. Serve and enjoy!

Nutrition Facts : Calories 222 calories

THAI BUTTERNUT SQUASH SOUP

Thai Butternut Squash Soup image

A delicious way to use up seasonal butternut squash! This Thai inspired soup is brimming with flavor, it has a velvety creamy texture and it's super tasty when finished with crunchy peanuts and fresh cilantro.

Provided by Jaclyn

Categories Soup

Time 55m

Number Of Ingredients 14

Ingredients

2 Tbsp olive oil
1 medium yellow onion, (chopped (1 1/2 cups))
3 cloves garlic, (minced (1 Tbsp))
1 Tbsp peeled and minced ginger
1 1/2 Tbsp Thai red curry paste
5 cups low-sodium chicken broth
1 (2 1/2 lb) butternut squash, (peeled, seeded and diced into 3/4-inch cubes)
1 Tbsp brown sugar
Salt
1 cup (full fat) coconut milk, (divided)
1 Tbsp fresh lime juice
1/2 cup chopped honey roasted or unsalted peanuts, (for serving)
1/4 cup chopped fresh cilantro, (for serving)
Red pepper flakes, (for serving (optional))

Steps:

Heat olive oil in a large pot over medium heat. Add onion and saute 5 minutes then add garlic and ginger and saute 1 minute.
Add Thai red curry paste and saute 1 more minute. Stir in chicken broth, while scrapping bottom of pan.
Add squash and sugar and season with salt to taste.
Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring occasionally until squash is very soft, about 15 - 20 minutes.
Stir in 2/3 cup coconut milk and lime juice. Puree soup with an immersion blender*. Season with more salt as needed.
Serve warm topping each serving with additional coconut milk, peanuts, cilantro and red pepper flakes.

Nutrition Facts : Calories 352 kcal, Carbohydrate 36 g, Protein 7 g, Fat 21 g, SaturatedFat 10 g, Sodium 76 mg, Fiber 6 g, Sugar 10 g, ServingSize 1 serving

THAI INSPIRED SPICY CURRY BUTTERNUT SQUASH SOUP

Thai Inspired Spicy Curry Butternut Squash Soup image

Love Thai flavors and I felt they would be a perfect match to play off the richness of a butternut squash soup. Curry, coconut, spicy are a wonderful to balance the richness of the squash. The first time I made it was kind of an accident. I was trying to make the traditional soup but when I tasted it lacked something. I looked to see how I could punch up the flavor. First I added the curry, I had some leftover red curry paste I made, added coconut milk and I felt I had something special. Like many soups and stews the flavor is better the following day. Enjoy!

Provided by JohnSned

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14

Ingredients

2 tablespoons olive oil
2 chili moritas, or more to taste
1 large white onion, diced
5 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic
salt and ground black pepper to taste
2 tablespoons red curry paste, or to taste
1 tablespoon smoked paprika
1 large butternut squash - peeled, seeded, and diced
1 quart chicken stock
1 quart water
1 (14 ounce) can coconut milk
2 bay leaves

Steps:

Heat a large heavy-bottom pot over medium-high heat; add olive oil. Cook and stir chili moritas in the hot oil until chili moritas are puffed and softened, 3 to 5 minutes. Stir onion, carrots, celery, garlic, salt, and pepper into chili moritas and cook until onion is translucent, 10 to 15 minutes.
Stir curry paste and paprika into chili-onion mixture until coated. Add butternut squash; cook and stir until squash is lightly browned, about 5 minutes. Pour chicken stock, water, and coconut milk into squash mixture; add bay leaves. Bring mixture to a boil, reduce heat, and simmer until squash is softened, about 1 hour.
Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 19.3 g, Cholesterol 0.2 mg, Fat 11.1 g, Fiber 3.9 g, Protein 3.4 g, SaturatedFat 6.7 g, Sodium 310 mg, Sugar 4.6 g

THAI-INSPIRED BUTTERNUT SQUASH SOUP WITH COCONUT MILK

Thai-Inspired Butternut Squash Soup With Coconut Milk image

Make and share this Thai-Inspired Butternut Squash Soup With Coconut Milk recipe from Food.com.

Provided by Robbie 22

Categories < 60 Mins

Time 1h

Yield 8 serving(s)

Number Of Ingredients 17

Ingredients

2 tablespoons vegetable oil
2 medium yellow onions, roughly chopped
3 garlic cloves, very roughly chopped
2 tablespoons roughly chopped fresh ginger, from a 2-inch knob
2 1/2 lbs pre-cut butternut squash (or one 3-lb butternut squash, peeled, seeded and cubed)
3 large carrots, cut into 1-inch cubes
6 cups chicken broth, best quality such as Swanson
1 1/2 tablespoons fish sauce
3 tablespoons sugar
2 -3 tablespoons Thai red curry paste
1 (14 ounce) can unsweetened coconut milk (preferably not low fat)
juice of half a lime, plus more limes for serving
1/4 teaspoon salt
sriracha sauce, for drizzling
4 scallions, thinly sliced
3/4 cup salted peanuts, roughly chopped
1/3 cup chopped fresh cilantro

Steps:

Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary.
Add the squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the coconut milk, lime juice, and salt (if the coconut milk is solidified, use the immersion blender to mix it in). Bring to a simmer, then taste and adjust the seasonings, adding the remaining tablespoon of curry paste if more heat is desired. Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.
Make Ahead: This soup can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Keep in mind that the soup will thicken up quite a bit as it cools, so you'll need to add a bit of water or broth to thin it back to the right consistency upon reheating.

Nutrition Facts : Calories 392.6, Fat 25.9, SaturatedFat 11.6, Sodium 1104.6, Carbohydrate 34.5, Fiber 6, Sugar 12.1, Protein 12.1

SLOW-COOKER THAI BUTTERNUT SQUASH PEANUT SOUP

Slow-Cooker Thai Butternut Squash Peanut Soup image

This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings. You can also serve this soup without pureeing it first. -Kayla Capper, Ojai, California

Provided by Taste of Home

Categories Lunch

Time 5h25m

Yield 8 servings (1-1/2 quarts).

Number Of Ingredients 14

Ingredients

3 cups cubed peeled butternut squash
1 can (13.66 ounces) light coconut milk
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
1 cup vegetable stock
1/2 cup chunky peanut butter
3 tablespoons lime juice
2 tablespoons red curry paste
4 garlic cloves, minced
1 tablespoon reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Chopped fresh cilantro and chopped salted peanuts

Steps:

In a 4- or 5-qt. slow cooker, combine the first 13 ingredients. Cook, covered, on low until squash is tender, 5-6 hours., Puree soup using an immersion blender, or cool slightly and puree soup in batches in a blender. Return to slow cooker and heat through. If desired, garnish with cilantro and peanuts.

Nutrition Facts : Calories 181 calories, Fat 12g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

THAI STYLE BUTTERNUT SQUASH SOUP

Thai Style Butternut Squash Soup image

A lovely, creamy alternative to the sin free version, although you could reduce the fat content by using reduced fat coconut milk.

Provided by Lisa Connelly

Categories Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

1 butternut squash, peeled, deseeded and cut into chunks
1 red onion, chopped
1 teaspoon curry powder
1 (13 1/2 ounce) can coconut milk
1 pint vegetable stock
1 tablespoon olive oil
salt and pepper

Steps:

Heat the olive oil in a heavy based pan and cook the onion until soft.
Add the stock, butternut squash and curry powder to taste- as spicy as you like!
Bring to the boil and then cover and simmer until the squash is tender.
Once the squash is cooked, stir in the coconut milk.
Pour into a food process/liquidiser and blend until smooth.
Return to the pan and warm through.
Season to taste and serve.

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Thai Inspired Butternut Squash Soup With Coconut Milk Recipes

THAI BUTTERNUT SQUASH SOUP WITH COCONUT MILK (CREAMY, SPICY)

THAI BUTTERNUT SQUASH SOUP

A delicious way to use up seasonal butternut squash! This Thai inspired soup is brimming with flavor, it has a velvety creamy texture and it's super tasty when finished with crunchy peanuts and fresh cilantro.

THAI INSPIRED SPICY CURRY BUTTERNUT SQUASH SOUP

THAI-INSPIRED BUTTERNUT SQUASH SOUP WITH COCONUT MILK

Make and share this Thai-Inspired Butternut Squash Soup With Coconut Milk recipe from Food.com.

SLOW-COOKER THAI BUTTERNUT SQUASH PEANUT SOUP

This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings. You can also serve this soup without pureeing it first. -Kayla Capper, Ojai, California

THAI STYLE BUTTERNUT SQUASH SOUP

A lovely, creamy alternative to the sin free version, although you could reduce the fat content by using reduced fat coconut milk.

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