Best Thai Squash Soup Recipes

THAI INSPIRED SPICY CURRY BUTTERNUT SQUASH SOUP

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.

SLOW-COOKER THAI BUTTERNUT SQUASH PEANUT SOUP

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.

THAI BUTTERNUT SQUASH CURRY SOUP

Steps:

• Combine butternut squash, pumpkin, and water in a large microwave-safe bowl; stir to combine. Microwave at high power until fork tender, about 10 minutes. (You may have to do this in batches, depending on the size of your microwave.) Remove and set aside.
• Meanwhile, melt butter in a large soup pot over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add tomatoes, chile peppers, curry paste, coriander, ginger, and cumin; stir until combined.
• Add cooked squash mixture, chicken broth, vegetable broth, and brown sugar to the soup pot. Cook until squash and pumpkin are tender and soup is heated through, about 10 minutes.
• Fill blender halfway with soup. Cover and hold the lid down with a potholder; pulse a few times before leaving on to blend. Pour into a pot. Repeat with remaining soup. Stir in coconut milk.

THAI SQUASH SOUP

Steps:

• Fry the onion, lemongrass and most of the chilli in a large pan with a splash of water for 2-3 mins until softened - add more water if it starts to catch. Tip in the squash and stir. Cover with 1 litre water, bring to the boil and simmer for 15 mins until the squash is tender. Add lime juice, remove from the heat and blitz with a hand blender until smooth.
• Pour in the coconut milk, season, then return to the heat to gently warm through. Ladle into bowls and serve with coriander and the remaining chilli.

SOUP THAI CURRY AND COCONUT BUTTERNUT SQUASH SOUP

Steps:

• Preheat over to 400°F Cut the squash in half lengthwise and remove the seeds. Brush the cut sides of the squash with oil and place cut side down on a baking sheet. Roast for 45 minutes to 1 hour or until very tender. The squash should have a creamy texture. Once the squash has cooled enough to handle, scoop the flesh out of the peel using a spoon.
• In an heavy bottomed pot, heat the oil over medium heat. Add the onion, ginger and garlic and sauté until softened, about 3 minutes. Add the curry paste and cook for a few more minutes. The curry will start to give off a wonderful aroma. Stir in the chicken broth, coconut milk, salt, squash and shredded lime leaves. Simmer for 15 minutes. Remove from heat and stir in the lime juice. Puree soup with a hand mixer or in a blender. Serve garnished with unsweetened coconut toasted at 400°F for 2-3 minutes, or until golden brown.

THAI COCONUT CURRY BUTTERNUT SQUASH SOUP

Steps:

• Heat the oil in a large soup pot over medium heat. Add in the garlic and onion and sauté until soft and fragrant, about three minutes, stirring often.minutes. Add o
• Now add ginger and curry paste. Stir for 3 minutes.Add in the raw butternut squash cubes amd slowly pour in the broth, stirring to combine. Bring to a boil then reduce the heat to a simmer and cover.cook for twenty minutes or til squash is tender. Remove from heat amd let cool for a few minutes.
• Pour the soup into a blender in batches amd blend til smooth. Pour the blended soup back into the pot amd reheat. Stir occasionally.
• Before serving add lime juice, coconut milk, sambal ouelek, and pepper. Reheat.
• Serve with a swirl of coconut milk on top and sprinkle with cilantro

THAI STYLE BUTTERNUT SQUASH SOUP

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

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.

AUTUMN GOLD BUTTERNUT SQUASH SOUP - WITH THAI INSPIRED FLAVORS

Steps:

• Heat olive oil in a large soup pot. Add carrot, celery and onion, and stir in the curry paste and the chopped ginger. Cook until vegetables are tender and ginger is aromatic, 3 to 4 minutes.
• Add butternut squash, stirring to combine. Bring to a boil (add a little chicken broth if necessary), then reduce heat and simmer until squash is fork-tender, about 30 minutes. Stir in chicken broth and light or regular coconut milk. Season with salt and pepper; taste and adjust seasonings, if necessary.
• Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in a traditional blender.
• Garnish each serving with 1 or 2 pappadums, a tablespoon toasted coconut flakes and a tablespoon chopped fresh cilantro. A squeeze of fresh lime juice is also good. Enjoy!

CHILLED THAI SQUASH SOUP WITH YOGURT AND CILANTRO

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onions and sauté until soft and golden, about 5 minutes. Add garlic; stir 1 minute. Add curry paste and curry powder; stir 20 seconds. Add squash and sauté 1 minute. Stir in 2 cups broth and coconut milk and bring to boil. Reduce heat to medium and boil gently until squash is soft, 10 to 12 minutes. Cool slightly.
• Working in batches, puree soup in blender until smooth. Season with salt and pepper. Transfer soup to medium bowl and chill until cold, about 2 hours. Thin with more broth, if desired.
• Ladle soup into bowls. Spoon dollop of yogurt into center of soup in each bowl. Sprinkle with chopped cilantro and serve.

SLOW COOKER 5-INGREDIENT THAI CURRY BUTTERNUT SQUASH SOUP

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 RED CURRY SQUASH SOUP

Steps:

• In a large, heavy pot, melt the butter. Add the onion and sliced ginger and cook over moderate heat, stirring occasionally, until the onion is softened, 7 minutes. Add the curry paste and cook, stirring, until fragrant, 2 minutes. Add the squash and water and bring to a boil. Cover partially and simmer over low heat until soft, 25 minutes. Add the coconut milk, lime leaves and lemongrass, cover partially and simmer for 30 minutes longer. Discard the lime leaves and lemongrass.
• Working in batches, puree the soup in a blender; add it to a clean pot. Stir in the sugar and lime juice and season with salt.
• In a medium skillet, heat the oil until shimmering. Add the slivered ginger and cook over moderate heat, stirring, until golden brown and crisp, 5 minutes. With a slotted spoon, transfer the ginger to paper towels to drain.
• Reheat the soup; ladle it into bowls. Garnish with the fried ginger and scallions and serve.
• Note: The soup can be refrigerated for up to 3 days.

THAI RED-CURRY SQUASH SOUP

Steps:

• In a large, heavy pot, melt the butter. Add the onion and sliced ginger and cook over moderate heat, stirring occasionally, until the onion is softened, 7 minutes. Add the curry paste and cook, stirring, until fragrant, 2 minutes. Add the squash and water and bring to a boil. Cover partially and simmer over low heat until soft, 25 minutes. Add the coconut milk, lime leaves and lemongrass, cover partially and simmer for 30 minutes longer. Discard the lime leaves and lemongrass. Working in batches, puree the soup in a blender; add it to a clean pot. Stir in the sugar and lime juice and season with salt. In a medium skillet, heat the oil until shimmering. Add the slivered ginger and cook over moderate heat, stirring, until golden brown and crisp, 5 minutes. With a slotted spoon, transfer the ginger to paper towels to drain. Reheat the soup; ladle it into bowls. Garnish with the fried ginger and scallions.

THAI RED CURRY SQUASH SOUP

Steps:

• In a large, heavy pot, melt the butter. Add onion and sliced ginger and cook over medium heat, stirring occasionally, until the onion is softened, 7 minutes. Add the curry paste and cook, stirring, until fragrant, 2 min. Add squash and water and bring to boil. cover partially and simmer over low heat until soft, 25 min. Add coconut milk, lime, and lemongrass, cover partially and simmer for 30 min longer. Discard lemongrass. Working in batches, puree the soup in a blender and add to clean pot. Stir in sugar, lime juice and season with salt In a medium skillet heat oil until shimmering. Add slivered ginger and cook until golden brown and crisp. With a slotted spoon, transfer to paper towels and drain. Reheat the soup; ladle into bowls. Garnish with fried ginger and scallions and serve

THAI BUTTERNUT SQUASH SOUP

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.

THAI-INSPIRED ROASTED ACORN SQUASH SOUP (VEGAN)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place acorn squash halves, cut-sides up, on a baking sheet. Place 1 teaspoon coconut oil and 1 teaspoon brown sugar in the cavity of each half. Season with salt and pepper.
• Roast in the preheated oven until tender when pierced with a fork, 40 to 60 minutes. Remove from the oven and set aside to cool.
• While cooling, heat remaining 2 teaspoons coconut oil in a large pot over medium-low heat. Add onion and saute until soft and caramelized, 7 to 10 minutes. Add garlic, curry paste, ginger, and a pinch of salt; stir to incorporate and cook, stirring occasionally, until fragrant, about 5 minutes. Pour in vegetable stock and cook until heated through, 3 to 5 minutes.
• Scoop the squash flesh out of the skins and place it into the pot. Puree soup with an immersion blender until smooth.
• Stir in coconut milk and lime juice; season with salt and pepper. Heat until completely warm throughout, about 3 minutes. Ladle into bowls and garnish with roasted pumpkin seeds.

THAI SQUASH SOUP

Steps:

• HEAT dressing in large saucepan on medium-high heat. Add onions; cook and stir 5 min. or until crisp-tender. Stir in curry paste. Gradually add broth, stirring until well blended. ADD squash. Bring to boil. Reduce heat to medium; cover. Simmer 15 min. or until squash is tender, stirring occasionally. POUR, in batches, into blender; cover. Blend until pureed. Return to saucepan. Add cream cheese spread and cilantro; cook until cream cheese is melted and mixture is well blended, stirring frequently with wire whisk.