Best 5 Thai Squash Soup Recipes

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In pursuit of the perfect bowl of Thai squash soup, a journey awaits, filled with vibrant flavors, creamy textures, and a symphony of spices. From the markets of Bangkok to the kitchens of home cooks worldwide, this beloved dish weaves together the essence of Thailand's culinary heritage. With its medley of aromatic ingredients, delightful textures, and captivating colors, Thai squash soup promises an extraordinary culinary adventure. Join us as we explore the intricacies of this cherished soup, uncovering its secrets and unveiling the steps to crafting an exquisite symphony of flavors right in your own kitchen. Embark on a voyage of culinary discovery, where tantalizing aromas, vibrant colors, and exquisite textures intertwine to create a truly memorable dish.

Let's cook with our recipes!

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

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

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.

THAI BUTTERNUT SQUASH SOUP



Thai Butternut Squash Soup image

This is my first recipe in Zaar and a variation on a recipe from Lisa Connely (Recipe #38904). I liked the original, but decided to tweak it to improve the Thainess factor and make it both sweeter and hotter at the same time. The result was oh so good, now this is going to be the butternut squash soup for me for ever! The carrots are there mostly for the added colour and mango for the sweetness, but can be substituted with some more sugar if you don't have any at hand. Season with salt and more sugar if you like, it's best when all the flavours are blending equally. You can use milder or hotter chilli depending on your preferences, I go for birdseye.

Provided by konishiko

Categories     Mango

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

1 large butternut squash, peeled and cubed
1 onion, chopped
2 garlic cloves, chopped
1 -2 tablespoon fresh ginger, chopped
2 carrots, peeled and cubed
1 mango (optional)
2 tablespoons oil
4 cups vegetable stock
1 (13 ounce) can coconut milk
2 teaspoons curry powder
2 stalks lemongrass, cut into large chunks
1 chili pepper, chopped
salt
sugar

Steps:

  • Peel the squash, remove seeds and cut into large cubes together with the carrot.
  • Heat the oil and cook the onione with garlic and ginger until soft, but not browned.
  • Add the squash, carrots and lemongrass, just cover with vegetable stock, bring to boil and cook on low power until squash is tender. Add the mango and chilli sometime during the cooking.
  • Add the coconut milk and curry powder, cream using a food processor or a handheld blender until smooth. Take out any stubborn lemongrass pieces ;).
  • Heat again and season to taste.

SLOW COOKER 5-INGREDIENT THAI CURRY BUTTERNUT SQUASH SOUP



Slow Cooker 5-Ingredient Thai Curry Butternut Squash Soup image

This smooth-as-silk fall soup is creamy, dreamy, and full of flavor despite its short list of ingredients.

Provided by Kare for Kitchen Treaty

Time 8h15m

Number Of Ingredients 11

1 3- pound butternut squash
1 medium yellow onion (diced)
4 cups low-sodium vegetable broth
1/2 teaspoon kosher salt + more to taste
1 14-ounce can full-fat coconut milk
3 tablespoons Thai red curry paste (more or less to taste)
Additional drizzle of coconut milk
Fresh cilantro leaves
Thinly sliced hot red pepper
Lime wedges for squeezing over the top
4- quart or larger slow cooker

Steps:

  • Place butternut squash, onion, broth, and 1/2 teaspoon salt in your slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours.
  • Remove the lid and let the soup cool a bit before pureeing. When cool enough to handle, carefully puree the entire batch right in the slow cooker with an immersion blender. You can also use a blender, working in batches, then return the soup to the slow cooker.
  • Stir in the coconut milk and the Thai red curry paste. Cover with the lid and cook on low for another 30 minutes or so to heat the soup back up. Taste and add additional curry paste and salt if desired.
  • Serve alone or with optional toppings.

THAI BUTTERNUT SQUASH SOUP



Thai Butternut Squash Soup image

Categories     Squash     Soup/Stew

Number Of Ingredients 12

2 tablespoons coconut or olive oil
2 pound butternut or kabocha squash, peeled and cut into 1/2" pieces (about 3 cups)
1 medium hello onion, chopped
4 garlic cloves, pressed or chopped
3 tablespoons Thai red curry paste - 2-3 T
2 tablespoons ground coriander
1 teaspoon ground cumin
1/4 teaspoon salt
1 tablespoon lime juice
4 cups vegetable broth
1/2 coconut milk for drizzling - or else sour cream
1 handful fresh cilantro leaves, chopped

Steps:

  • Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
  • Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
  • Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it's not quite flavorful enough for you. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents to a blender (do not fill your blender past the maximum fill line and be careful with the hot soup!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
  • Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with toasted a sprinkle of chopped fresh cilantro.

Tips:

  • For a creamy and rich soup, use full-fat coconut milk. If you prefer a lighter soup, use lite coconut milk or a blend of coconut milk and vegetable broth.
  • If you don't have lemongrass, you can substitute 1 teaspoon of lemon zest and 1/2 teaspoon of grated ginger.
  • To make the soup ahead of time, prepare the soup according to the recipe and let it cool completely. Store the soup in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. When you're ready to serve, reheat the soup over medium heat until warmed through.
  • Serve the soup with your favorite toppings, such as cilantro, lime wedges, roasted peanuts, or crispy shallots.

Conclusion:

This Thai squash soup is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. The soup is packed with flavor and is a great way to use up leftover squash. With its creamy and rich texture, this soup is sure to be a hit with everyone who tries it. So next time you're looking for a delicious and healthy soup recipe, give this Thai squash soup a try!

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