Thai-Spiced Butternut Squash Soup

Vegan Thai-Spiced Butternut Squash Soup - easy appetizer for fall! #healthy #glutenfree #vegan

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This spicy and sour Thai-Spiced Butternut Squash Soup is a great easy vegan appetizer!



Optional Toppings


  1. Peel the outer leaves of the lemongrass stalk until you get to the tender center. Slice the lemongrass thinly. Set aside.
  2. Heat the oil in a heavy-bottomed pot over medium-low heat. Add the onions and garlic and let them cook for about 4 minutes, until the onions turn translucent. Make sure that the heat isn’t too high so that the onions and garlic don’t burn. Add the ginger, chiles (if using) lemongrass and cook for another minute.
  3. Add the salt and vegetable broth, and bring the heat up to a medium-high. Once the stock to boils, add butternut squash and bring soup to boil again. Turn off the heat and pour in the soy milk and lime juice.
  4. Using an immersion blender, blend the soup until smooth. Alternatively, you can scoop everything into a blender and blitz until smooth.
  5. Serve soup with coconut milk, toasted coconut, pumpkin seeds, cilantro, and scallions, if you like.


NUTRITION INFORMATION: Yields 4 servings. Amount per serving: Calories: 237, Total Fat 8.4g, Saturated Fat: 1.2g, Sodium: 7662mg, Cholesterol: 0mg, Total Carbohydrate: 40.5g, Dietary Fiber: 6g, Sugar: 10.2g, Protein 5.5g

Roasting Butternut Squash: For this soup, you’re going to want pick a squash that is about 3 pounds. Cut the squash in half, dig out the seeds, and rub 1/2 tablespoon of olive oil onto each half. Bake at 350ºF (175ºC) for 45 to 55 minutes, or until the squash is easily pierced with a fork. Scoop out the butternut squash flesh for the soup. You’ll end up with a bit more squash than you need for the soup. Save the remainder for butternut squash cookies!