The following recipe is the creation of nutrition student, Jillian Wagner, who’s been testing out some recipes to share here on Pilates Nutritionist.
If you like butternut squash soup – and you’re a fan of Asian cuisine, I bet you’ll love Jillian’s recipe for Thai Butternut Squash Soup.
Without further ado, here’s Jillian:
My college roommate, and fellow dietetics student, inspired this butternut squash soup recipe. We’re always trying out new recipes in our apartment and she’s into Thai-inspired flavors. This is a version of her recipe that I altered a bit based on ingredients I already had on hand.
Thai Butternut Squash Soup is perfect to enjoy throughout the cold winter months. It gives the classic butternut squash soup recipe a little kick and makes enough for several servings (for us, it lasts a few days). It’s especially yummy paired with coconut rice (use half water, half coconut milk when cooking). The combination of flavors is just so delicious and it makes a great, filling meal.
Thai Butternut Squash Soup
- 2 tablespoons coconut oil
- 1 sweet onion, diced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons fresh garlic, minced
- 2 medium-sized butternut squash, peeled, seeded, cubed
- 1 sweet potato, peeled, cubed
- 1 ½ cups chopped carrots
- 1 teaspoon sea salt (or more, to taste)
- 32 oz vegetable broth
- 1 can (15 oz) full-fat coconut milk
- 4 leaves fresh basil, chopped (plus more for garnish)
- Sriracha, to taste
- Garnish: chopped apple, basil, roasted squash seeds (optional)
- In a large pot over medium-high heat, melt coconut oil.
- Add onion, ginger, and garlic. Saute for ~5 minutes.
- Once softened and fragrant, add squash sweet potatoes, carrots, and salt. Saute for ~5 minutes.
- Add vegetable stock (add a little water if you don’t have enough stock to cover the vegetables). Let simmer for ~20 minutes, or until vegetables soften.
- Add coconut milk.
- Puree soup (use an immersion blender, regular blender, or food processor).
- Stir in basil and Sriracha. Adjust seasonings to taste.
- Garnish with chopped apple, basil leaves, and roasted squash seeds. (optional)
Note: For instructions on making roasted squash seeds, see this post.
Did you like this recipe? If so tell me about it in the comments below!
Until next week,
PS – Not into Thai flavors, but want to make a similar soup? Try my recipe for Carrot Ginger Squash Soup.