I make this Butternut Squash Thai Soup every fall and it is often the appetizer for our Thanksgiving meal. It is dairy-free and creamy with a hint of Thai flavours.
Butternut squash is a source of vitamin A and C as well as the minerals calcium and iron and plenty of fiber.
This recipe calls for one roasted butternut squash, approx. 4 cups. Here is a recipe on how to roast butternut squash or any type of squash. The squash can be roasted and prepared by removing the skin, one day in advance.
I love the pairing of earthy squash and Thai flavours in the form of curry paste, fish sauce, and coconut milk. I often use Thai Kitchen’s red curry paste. Thai Kitchen also makes a good fish sauce. Use a quality coconut milk, organic if possible.
Start this soup by heating avocado oil in a thick bottomed pan, I like to use my enameled cast iron dutch oven. Add the curry paste and stir for about one minute until fragrant. Don’t cook too long or the paste will burn, so use your nose to tell when it’s time to add the chopped red onion.
Cook the onion and stir for a couple of minutes until softened. Add the butternut squash and stir to coat with the curry paste and onion blend. Add the rest of the ingredients, except for coconut milk. In goes the chicken stock, coconut sugar, fish sauce, salt, and black pepper. Bring to a boil and cover, let simmer for 5 minutes for the flavours to combine.
Add a can of coconut milk and return to a simmer for another minute or two. Remove from heat and let slightly cool before pureeing with an immersion blender.
Move the immersion blender up and down while keeping it below the surface of the soup, this is important or the hot soup will spray. It may be helpful to lift the pot, wearing an oven mitt, to one side for more depth in the pot making blending easier.
The up and down movement of the immersion blender creates a vortex that feeds the ingredients into the blender. Once the soup is creamy, taste and adjust seasoning as needed. If you want it spicier a splash of hot sauce for more of a kick.
Frying Sage Leaves
If serving this soup at a dinner party such as Thanksgiving, take the presentation to the next level by topping with a fried sage leaf. A sage leaf on top looks impressive and provides a crunchy element. Here’s a mini-recipe in a recipe on how to fry a sage leaf.
It’s quick and easy to fry sage leaves. First, rinse and pat sage leaves really dry between two layers of paper towel on a plate. Heat a pan, I like to use my cast iron pan, on medium-high heat. Add a thick layer of avocado oil to the pan. Once the oil is hot add sage leaves to the pan. Watch as the color changes and becomes dark gree, this may take a few minutes.
With tongs, remove fried sage leaves one at a time and place them on a plate lined with a paper towel so soak up excess oil and let cool. Note that small leaves fry faster. Top with coarse salt when serving.
Don’t get rid of the avocado oil, it has now been scented with sage. Use it next time you need avocado oil. Once cooled, pour oil into mason jar and store in the fridge for up to 5 days.
Make it Vegan
This soup can be made vegan by using vegetable stock in place of chicken stock and coconut aminos (Coconut Secret is my fave brand), or gluten-free soy sauce instead of fish sauce.Print
This fall soup is creamy with a hit of Thai flavours. Butternut squash is a source of vitamin A and C as well as the minerals calcium and iron and plenty of fiber.
- 1 tbsp avocado oil
- 2 tbsp red curry paste
- 1/2 red onion
- 1 roasted butternut squash
- 4 cups chicken stock
- 1 tbsp coconut sugar
- 1 tbsp fish sauce
- 1 tsp salt
- 6–8 turns black pepper
- 1 can coconut milk
- Remove skin from roasted butternut squash. Finely chop red onion.
- Heat avocado oil on medium high in a large thick bottomed pot, add red curry paste and stir until fragrant for about one minute.
- Add red onion and cook for 2 minutes until soft, stirring occasionally.
- Add cooked squash and stir to combine with curry paste and onions.
- Add chicken stock, coconut sugar, fish sauce, salt and black pepper. Cover and bring to a boil and let simmer for 5 minutes.
- Add coconut milk and return to a simmer for a minute or two.
- Remove from heat and let cool for a few minutes. With immersion blender puree soup until creamy. Taste and adjust seasoning as needed.
- Optional, decorate with a fried sage leaf and coarse salt flakes.
This soup is perfect during fall and is a nice start a Thanksgiving feast.
Let roasted squash cool to touch before scooping out the roasted squash out of the skin with a spoon or paring knife.