Thai Butternut Soup Recipe (2024)

Thai Butternut Soup Recipe (1)


Rating: 5 stars


I cut a big butternut squash in half length-wise, coated it with olive oil and roasted it until soft, threw it in with the liquids, heated it up and served it. Easy and delicious.

Thai Butternut Soup Recipe (2)


Rating: 5 stars


This is an excellent recipe but I did make some modifications based on our preference for spicy. I also used what I had in my pantry for minor substitutions. I used fresh squash, cubed and roasted in 450 degree for 35 minutes. While squash roasted I sauteed the onions. I also used double the spices and seasonings. Use good quality coconut milk; I prefer full fat

Thai Butternut Soup Recipe (3)


Rating: 5 stars


One of my favorite Cooking Light recipes! Don't skip the toppings - they make it! I had trouble finding the pureed butternut squash, so I used cubed, fresh squash, steamed it, and then added to soup to simmer and hit it with my immersion blender.

Thai Butternut Soup Recipe (4)


Rating: 1 stars


Such a disappointment. I followed the recipe, (minus the blender part), exactly. I think fresh squash is best, because I used frozen pureed, as suggested, and it was SUPER watery. Everything was watered down and tasteless. :( Essentially, inedible.

Thai Butternut Soup Recipe (5)


Rating: 5 stars


I peeled, cubed, and steamed butternut squash then mashed it with a potato masher before adding it to the other ingredients and it worked well. I ran a stick blender through it after I took it off the heat.

This soup has a really wonderful texture and a nice combination of spices.

Thai Butternut Soup Recipe (6)


Rating: 5 stars


Outstanding. A wonderful, complex combination of flavors. The spice is just enough. The lime juice and cilantro are essential, don't leave it out. We have a peanut allergy in the house so we used cashews as a topping instead of peanuts, which was still very good. We gobbled this up and had seconds, it was awesome. Will definitely make it again.

Thai Butternut Soup Recipe (7)


Love this soup. I bought a butternut squash and roasted it in the oven with a little olive oil and s&p. Makes a big difference in the flavor. Definitely add the peanuts.

Thai Butternut Soup Recipe (8)


Rating: 5 stars


outstanding. I used the four cups of chopped butternut squash and it worked out really well. It just took a bit longer to cook than the recommended extra five minutes. I actually did not add the coconut milk until after the squash was soft. Then added it and let it simmer for about 10 minutes more. Pureed with my immersion blender. Terrific!

Thai Butternut Soup Recipe (9)


Rating: 5 stars


awesome soup! used more of all the spices. mixed tubed cilantro and the lime juice in with it while cooking. served with sunflower seeds, but i liked it better without. had exactly 4 cups from my squash. so creamy! i read to microwave the squash with punctures in the bulb part for 3 min intervals at power 7……it cooked fine, but getting the skin off was difficult. will go back to my "cutting and deseeding first" way next time.

Thai Butternut Soup Recipe (10)


Rating: 5 stars


My significant other I really enjoyed this soup. I agree with other reviewers that the cilantro, lime, and peanuts really make this dish! While I thought the soup was very flavorful as is, I wouldn't mind increasing the spices next time! Highly recommended.

Thai Butternut Soup Recipe (11)


Rating: 5 stars


This is an awesome soup that I have made several times and have given the recipe to any of my friends who love to eat thai food. I used fresh squash (cooked in microwave) pureed with a stick blender. I am planning a complete Thai dinner for old friends -- can't wait! A true Keeper!

Thai Butternut Soup Recipe (12)


Rating: 5 stars


I have made this several times with great success. I use fresh squash and a little less red curry paste to accommodate one of my 3 teens spice threshold. Don't leave out the peanuts!

Thai Butternut Soup Recipe (13)


Rating: 5 stars


This was delicious! I used fresh cubed squash and then used an immersion blender to puree the squash once it was cooked. I have made it twice and can't wait to make it again.

Thai Butternut Soup Recipe (14)


Rating: 5 stars


This soup is wonderfully flavorful, so good I plan to use it as a starter course next Thanksgiving. I made the recipe with the frozen squash, and pureed it in batches in a mini food processor. My squash-hating husband liked it well enough to finish an entire bowl. I garnished it with the peanuts and lime juice, which finished it beautifully. I also plan to use the cilantro next time.

Thai Butternut Soup Recipe (15)


Rating: 4 stars


I thought I had butternut squash in the freezer, but it turned out to be sweet potato. Was very tasty. Also used an immersion blender. Agree that cilantro, peanuts and especially lime are musts. Served with baked pita chips and green salad.

Thai Butternut Soup Recipe (16)


Rating: 3 stars


I thought the soup was fairly good. I did not like the peanuts, though. I found them to add a weird texture. And because of the spice in the soup, I couldn't really taste them, so next time I'd skip them altogether. I'd maybe add some bean sprouts instead.

Thai Butternut Soup Recipe (17)


Rating: 5 stars


Made this and it was very good. Even my squash hating husband said he would eat again. Baked fresh butternut squash in oven. All the flavors were very tasty. Would definitely make again.

Thai Butternut Soup Recipe (18)


Rating: 4 stars


Really good, even better the 2nd day. I pan roasted my own butternut squash the night before putting the soup together. I doubled the recipe and used an immersion blender right in the pot. Used chopped hazelnuts in place of the peanuts as that is what I had on hand - really good. Just the right amount of heat.

Thai Butternut Soup Recipe (19)


Rating: 5 stars


This is awesome. Get's spicier each day it is stored in the refrigerator.

Thai Butternut Soup Recipe (20)


Rating: 5 stars


I used fresh squash in this recipe and just made sure it was tender before blending (with my immersion blender to ease clean up and was faster). This just made my kitchen smell like a thai restaurant. So creamy and delicious. My kids (4&6) ate this up as well. The peanuts gave it a nice crunch. I used a little less in my portion to cut back on some fat. It had a nice sweetness to it that paired well with the mild spicyness of the curry paste.

Thai Butternut Soup Recipe (21)


Rating: 5 stars


I used fresh squash I roasted myself. This is a great soup. Full of flavor.

Thai Butternut Soup Recipe (22)


Rating: 3 stars


Delicious soup and I will make again. However, this type of squash paired with the coconut milk make it a bit sweet - which is fine for me but may not appeal to everyone. I roasted fresh squash so did not really have to add time to the cooking.

Thai Butternut Soup Recipe (23)


Rating: 5 stars


This soup packed with flavor - layer upon layer. I used butternut squash which I roasted first. Freezes really well so it's best to make a double batch. Definitely my fav butternut soup! Don't skip on the lime juice and cilantro - really completes the coup.

Thai Butternut Soup Recipe (24)


Rating: 5 stars


Very good, even my 4 year old liked it! I used fresh squash that I roasted in the oven for 30 minutes at 425.

Thai Butternut Soup Recipe (25)


Rating: 5 stars


The flavors in this soup are out of this world. They are complex and intriguing. Do not skip the lime juice as it brings all the ingredients together. I just wish the calorie count was not so high making it a special occasion recipe only.

Thai Butternut Soup Recipe (26)


Rating: 3 stars


Delicious soup, will definitely make it again. I followed the recipe, but used fresh cubed butternut instead of frozen pureed. Next time, I will add more squash, as I found it a bit thin. As is, it was not too spicy for the kids & hubby, but I'd up the red chili paste an additional half tsp if I was just cooking for myself. We served it with a big salad and toasted rolls.

Thai Butternut Soup Recipe (27)


Rating: 5 stars


This soup is REALLY good - we served it up with grilled cheese on challah bread! It does take a bit longer to cook with the fresh butternut but it was great - we also used an immersion blender instead of putting it into the blender, was very easy.

Thai Butternut Soup Recipe (28)


Rating: 5 stars


My husband and I enjoyed the soup. Instead of butternut squash, I used pureed pumpkin (plain, nothing added) that I had in the freezer. The peanuts, cilantro, and lime is a must. Next time I might try some thai basil from the garden instead of cilantro.

Thai Butternut Soup Recipe (2024)


How do you make butternut squash soup less bland? ›

How do you make butternut squash soup less bland? The key is to season it correctly. I use ground sage and nutmeg which both enhance the flavors of butternut squash and bring out its natural sweetness. Stir in full-fat coconut milk to make this soup extra-creamy, and don't forget the salt and pepper!

Why does my butternut soup taste sour? ›

What happened? It's no coincidence that the butternut squash soup had fermented, alcoholic notes. Indeed, fermented rice turns out to be the culprit here. Rice is high in starch, which is relatively easy to ferment.

How can I thicken my butternut soup? ›

How do I thicken butternut squash soup? If you find the soup is too thin, try adding pureed white beans to the soup. You can also use a small amount of cornstarch or arrowroot powder mixed with water (called a slurry) to thicken it up. Use a 1-to-2 ratio (for example, 1 teaspoon of cornstarch to 2 teaspoons of water).

How healthy is butternut soup? ›

One cup is loaded with Vitamin A, Vitamin C, Magnesium, and Potassium! Butternut Squash is filled with antioxidants which include vitamin C, vitamin E, and beta-carotene. It's shown that antioxidants can help to prevent and slow down inflammation which may lead to a reduced risk of several chronic diseases.

Why is my butternut squash tasteless? ›

If it's underripe, the squash won't have developed its signature taste. If it's overripe, it may be dry, mushy or flavorless. Follow these tips the next time you're at the grocery store or farmers market to find the perfect recipe-ready butternut squash.

What adds flavor to bland soup? ›

"Ground paprika, turmeric, nutmeg, ground ginger, and other powdered spices add a touch of color and spiciness to broths," she says. As a general rule, use fresh herbs at or near the end of cooking and dried herbs and spices early on. This helps you get the flavors you're looking for in the right balance.

How do you fix bitter butternut squash soup? ›

Add apples!

It may sound odd, but we even add apples to soup sometimes – like our creamy roasted butternut squash and sage soup. If you don't have any apples on hand, add a little sugar instead. Start with a small amount (no more than ½ tsp per quart of broth) and then taste and adjust as needed.

Why is my butternut squash soup so bitter? ›

Why does my butternut squash soup taste bitter? The growing conditions of the gourd can impact the taste of the flesh. This may cause an elevated production of cucurbitacin in the squash, resulting in a slightly bitter taste. You can balance it with a little bit of salt and sweetener like honey or pure maple syrup.

Why do you put vinegar in vegetable soup? ›

It may sound a bit strange and unusual for some, but vinegar is a common ingredient in some soup recipes, and there is a good reason for it. If you think about it, vinegar is really a flavor-enhancer (umami). That's why it is so often used in cooking, sauces, and salad dressings. The same is true with soups.

Is it better to thicken soup with flour or cornstarch? ›

The most classic and surefire way to thicken a broth-based soup is with a cornstarch slurry. Whisk together equal parts cornstarch (or arrowroot) and water or broth, then whisk it into the pot of soup. A good ratio to get to a pleasant thickness without your soup tasting goopy or heavy is one tablespoon.

Do you need to peel butternut squash for soup? ›

You can eat the skin, so there's no need to peel it. Simply halve it, scoop out the seeds and chop it into chunks, then roast it and add it to a warm winter salad or throw it into curries, stews or soups. You can also roast the seeds and eat them as a snack or sprinkled over a finished dish.

What does cornstarch do to soup? ›

Cornstarch, or corn flour, can be used to thicken soup through its high starch content. Cornstarch is a great thickener for soup because only a little bit is needed to significantly thicken a soup, and it will not affect the flavor profile of the soup.

Can I eat butternut everyday? ›

Butternut squash is a healthful option, but its high potassium content may mean that some people should consume it in moderation. Beta-blockers are a type of medication commonly prescribed for people with heart disease. These can cause potassium levels to increase in the blood.

Is butternut good for kidneys? ›

Kidney-friendly squashes include yellow crookneck, scallop, and spaghetti. Some that should be enjoyed on occasion in half serving sizes (due to their potassium content) include pumpkin, butternut, acorn, hubbard and zucchini.

Can diabetics eat butternut squash? ›

Butternut squash contains a type of fiber that's not digestible. If you have diabetes, it can help keep your blood sugar from rising after eating. Butternut squash also has a low glycemic index, which means that its carbs are digested more slowly. This also helps keep blood sugar from rising.

How do you rescue bland soup? ›

If a soup is tasting bland in the bowl, consider adding acid rather than salt. A squeeze of lemon or lime, or a dash of yogurt or sour cream can add brightness to the bowl. Our Lemony Chicken Soup will make your mouth water.

How do you salvage bland soup? ›

Not enough depth: A well-rounded soup has multiple layers of flavour, including acidity, umami, and sweetness. If your soup is missing any of these, it may taste bland. Adding ingredients like vinegar or lemon juice for acidity, parmesan cheese for umami, or even a touch of sweetness can make a world of difference.

How do you keep soup from being bland? ›

Add acidity: A squeeze of lemon or lime juice, a dash of vinegar, or a splash of wine can brighten the flavors of a soup and make it taste more complex. Experiment with different cooking methods: Roasting or caramelizing vegetables before adding them to the soup can bring out thei.

How do you elevate boxed butternut squash soup? ›

5 Ways to Upgrade Store-Bought Butternut Squash Soup
  1. Bacon-Butternut Squash Pasta. Whisk 4 c. ...
  2. Squash Cornbread. Prepare and bake 1 box cornbread mix as label directs, replacing liquid with equal amount butternut squash soup. ...
  3. Spicy Veggie Chili. Simmer 4 c. ...
  4. Instant Curry Dinner. Simmer 4 c. ...
  5. Squash Mashed Potatoes.
Sep 30, 2013

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