Roasted Thai Butternut Squash Soup

Ingredients

• 1 medium (about 2 lbs) Butternut Squash (peeled, seeded, cut into 1‑inch cubes)
• 1 large Red Bell Pepper (seeded and quartered)
• 2 Tbsp Olive Oil (for tossing vegetables before roasting)
• 1 medium Onion (diced)
• 1 Tbsp Fresh Ginger (minced)
• 3 cloves Garlic (minced)
• 1 stalk Lemongrass (bruised and sliced, remove before blending)
• 2 Tbsp Red Curry Paste (store‑bought Thai red curry paste)
• 4 cups Vegetable Broth (low‑sodium)
• 1 cup Coconut Cream (full‑fat for richness)
• 1 Tbsp Vegan Fish Sauce (adds umami without animal products)
• to taste Salt
• to taste Black Pepper
• ¼ cup Cilantro (chopped, for garnish)
• 1 Fresh Red Chili (thinly sliced, for garnish (adjust heat))
• 2 Tbsp Fried Onions (store‑bought or homemade, for garnish)

Instructions

1. Preheat Oven and Prepare Vegetables

   Preheat the oven to 400°F (200°C). Toss the cubed butternut squash and quartered red bell pepper with olive oil, salt, and pepper on a baking sheet. Spread in a single layer.

   Time: PT10M

   Temperature: 400°F

2. Roast the Squash and Pepper

   Place the baking sheet in the oven and roast for 30 minutes, turning halfway through, until the vegetables are golden and tender.

   Time: PT30M

   Temperature: 400°F

3. Prep Aromatics

   While the vegetables roast, smash the fresh ginger and garlic together with the flat side of a knife, then mince. Slice the lemongrass stalk lengthwise and bruise it.

   Time: PT5M

4. Sauté Base Flavors

   In a large pot over medium heat, add a drizzle of oil and sauté the diced onion, smashed ginger, garlic, and bruised lemongrass until the onion becomes translucent and fragrant, about 5 minutes.

   Time: PT5M

   Temperature: medium

5. Add Curry Paste

   Stir in the red curry paste and cook for 1 minute, allowing the spices to bloom.

   Time: PT1M

   Temperature: medium

6. Combine Roasted Veggies and Liquids

   Add the roasted butternut squash and bell pepper to the pot. Pour in the vegetable broth, coconut cream, and vegan fish sauce. Bring to a gentle simmer.

   Time: PT5M

   Temperature: medium

7. Simmer

   Reduce heat and let the soup simmer uncovered for 15 minutes, allowing the flavors to meld.

   Time: PT15M

   Temperature: low

8. Blend the Soup

   Remove the lemongrass stalk. Using a countertop blender (or immersion blender), blend the soup until completely smooth. Return to the pot and keep warm.

   Time: PT5M

9. Season and Garnish

   Taste and adjust salt and pepper if needed. Ladle into bowls and garnish with chopped cilantro, sliced fresh chili, and fried onions.

   Time: PT2M

Nutrition Facts

Calories

260

Protein

3 g

Carbohydrates

18 g

Fat

18 g

Fiber

4 g

Ingredient Substitutions

• Instead of Butternut Squash: Acorn squash, Kabocha squash
• Instead of Red Bell Pepper: Yellow bell pepper, Orange bell pepper
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Onion: Shallot, Leek
• Instead of Fresh Ginger: Ground ginger (1 tsp)
• Instead of Garlic: Garlic paste (1 tsp)
• Instead of Lemongrass: Lemon zest (1 tsp)
• Instead of Red Curry Paste: Homemade red curry paste, Thai green curry paste (adjust flavor)
• Instead of Vegetable Broth: Chicken broth (non‑vegetarian), Water with extra seasoning
• Instead of Coconut Cream: Coconut milk (use 1½ cups)
• Instead of Vegan Fish Sauce: Soy sauce (½ Tbsp) + lime juice (½ Tbsp)
• Instead of Cilantro: Thai basil
• Instead of Fresh Red Chili: Thai bird’s eye chili, crushed red pepper flakes
• Instead of Fried Onions: Crispy shallots

Equipment Needed

• Oven
• Baking Sheet
• Mixing Bowl
• Pot
• Blender
• Knife
• Cutting Board
• Measuring Cups
• Wooden Spoon

Critical Steps — Do Not Skip

• Roasting the squash and bell pepper to develop caramelized sweetness.
• Removing the lemongrass stalk before blending to avoid fibrous texture.
• Blending hot soup safely – vent the blender and blend in small batches.

Chef Tips from the Video

• For extra smoky flavor, add a pinch of smoked paprika with the curry paste.
• Toast the lemongrass briefly in the pot before adding liquids to intensify its citrus note.
• Use a high‑speed immersion blender directly in the pot to reduce transfer steps.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for up to 4 days.

Freezer: Freeze in portion‑size bags for up to 2 months; thaw and reheat gently.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Roast the squash and pepper up to 2 days ahead and store in the fridge.
• The soup can be fully blended, cooled, and refrigerated; reheat gently before serving.
• Garnishes (cilantro, chili, fried onions) should be added fresh.

Frequently Asked Questions