Thai Butternut Squash Soup - Vegan

Ingredients

• 1 medium Butternut Squash (peeled, seeded, cut into 1‑inch cubes; choose a rich orange flesh for sweetness)
• 2 medium Carrots (peeled and cut into 1‑inch cubes)
• 1 medium Onion (roughly chopped)
• 3 cloves Garlic (roughly chopped)
• 1 tablespoon Fresh Ginger (peeled with a spoon and roughly chopped)
• 2 tablespoons Olive Oil (extra‑virgin recommended)
• 2 tablespoons Thai Red Chili Paste (adds gentle heat and authentic flavor)
• 1 quart Vegetable Broth (low‑sodium; chicken broth can be used for non‑vegan version)
• 1 can Coconut Milk (full‑fat, 13.5 oz can; keep 2 tbsp aside for garnish)
• 2 tablespoons Lemon Juice (freshly squeezed)
• to taste Salt (sea salt preferred)
• 1-2 teaspoons Sugar (optional, adjust sweetness if squash is not sweet enough)
• 4 thin slices Fresh Lemon Slice (for garnish)
• 2 tablespoons Fresh Cilantro (chopped, optional garnish)

Instructions

1. Prepare the vegetables

   Peel the butternut squash, cut it in half, remove the seeds and cut the flesh into 1‑inch cubes. Peel and cube the carrots the same size. Roughly chop the onion, garlic and ginger.

   Time: PT20M

2. Sauté aromatics

   Heat the large pot over medium heat, add olive oil, then stir‑in the garlic, ginger and onion. Cook, stirring, until fragrant and the onion softens, about 1 minute.

   Time: PT1M

   Temperature: medium heat

3. Add chili paste and vegetables

   Add the Thai red chili paste, then the cubed carrots and squash. Sprinkle with a pinch of salt and pepper. Stir for 2‑3 minutes so the spices coat the vegetables.

   Time: PT3M

   Temperature: medium heat

4. Simmer the soup

   Pour in the vegetable broth, increase the heat to bring the mixture to a boil, then lower to a gentle simmer. Cook uncovered for about 30 minutes, or until the squash and carrots are completely tender.

   Time: PT30M

   Temperature: bring to boil then simmer

5. Cool slightly

   Remove the pot from the heat and let the soup sit for 5 minutes to cool down enough to blend safely.

   Time: PT5M

6. Blend to a smooth texture

   Using a hand blender, puree the soup directly in the pot until completely smooth, about 2 minutes.

   Time: PT2M

7. Finish with coconut milk and lemon

   Return the pot to low heat, stir in the can of coconut milk and the lemon juice. Bring the soup back to a gentle boil, stirring constantly so the coconut milk doesn’t scorch.

   Time: PT5M

   Temperature: low to medium heat

8. Adjust sweetness if needed

   Taste the soup; if the squash isn’t sweet enough, stir in 1‑2 teaspoons of sugar and mix well.

   Time: PT2M

9. Serve and garnish

   Ladle the hot soup into bowls, garnish each with a thin lemon slice and a sprinkle of fresh cilantro (or other green herb). Serve with toasted sourdough or crusty bread.

   Time: PT2M

Nutrition Facts

Calories

334

Protein

3 g

Carbohydrates

30 g

Fat

18 g

Fiber

3 g

Ingredient Substitutions

• Instead of Butternut Squash: Acorn squash, Kabocha squash
• Instead of Carrots: Parsnips
• Instead of Onion: Shallot
• Instead of Garlic: Garlic paste
• Instead of Fresh Ginger: Ground ginger (use 1/4 tsp)
• Instead of Olive Oil: Canola oil, Vegetable oil
• Instead of Thai Red Chili Paste: Sriracha (use 1 tbsp), Red curry paste
• Instead of Vegetable Broth: Chicken broth, Water with bouillon
• Instead of Coconut Milk: Half‑and‑half, Heavy cream (non‑vegan)
• Instead of Lemon Juice: Lime juice
• Instead of Salt: Soy sauce (use sparingly)
• Instead of Sugar: Maple syrup (1 tsp), Honey (non‑vegan)
• Instead of Fresh Lemon Slice: Lime slice
• Instead of Fresh Cilantro: Thai basil, Parsley

Equipment Needed

• Chef's Knife
• Cutting Board
• Large Pot
• Wooden Spoon
• Measuring Spoons
• Hand Blender
• Ladle
• Serving Bowls

Critical Steps — Do Not Skip

• Sauté aromatics
• Add chili paste and vegetables
• Simmer the soup
• Blend to a smooth texture
• Finish with coconut milk and lemon

Chef Tips from the Video

• Roast the squash cubes in the oven for 15 minutes before adding to the pot for a deeper caramelized flavor
• For extra aroma, finish with a drizzle of toasted coconut flakes
• Use a high‑powered immersion blender for the smoothest texture

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of broth if it thickens.

Freezer: Freeze in freezer‑safe bags or containers for up to 2 months. Thaw overnight in the fridge and reheat.

Room temperature: Do not store at room temperature; cool to room temp before refrigerating.

Make-Ahead Tips

• The soup can be made a day ahead; store refrigerated and reheat gently
• If the coconut milk separates after cooling, whisk it back in before serving
• Portion and freeze for quick meals

Frequently Asked Questions