Thai Style Butternut Squash Soup Recipes

THAI STYLE BUTTERNUT SQUASH SOUP

A lovely, creamy alternative to the sin free version, although you could reduce the fat content by using reduced fat coconut milk.

Provided by Lisa Connelly

Categories Vegetable

Time 30m

Yield 2-4 serving(s)

Number Of Ingredients 7

Thai Style Butternut Squash Soup image

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.

Ingredients

1 butternut squash, peeled, deseeded and cut into chunks
1 red onion, chopped
1 teaspoon curry powder
1 (13 1/2 ounce) can coconut milk
1 pint vegetable stock
1 tablespoon olive oil
salt and pepper

SLOW-COOKER THAI BUTTERNUT SQUASH PEANUT SOUP

This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings. You can also serve this soup without pureeing it first. -Kayla Capper, Ojai, California

Provided by Taste of Home

Categories Lunch

Time 5h25m

Yield 8 servings (1-1/2 quarts).

Number Of Ingredients 14

Slow-Cooker Thai Butternut Squash Peanut Soup image

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.

Nutrition Facts : Calories 181 calories, Fat 12g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 470mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

Ingredients

3 cups cubed peeled butternut squash
1 can (13.66 ounces) light coconut milk
1 medium sweet red pepper, finely chopped
1 medium onion, finely chopped
1 cup vegetable stock
1/2 cup chunky peanut butter
3 tablespoons lime juice
2 tablespoons red curry paste
4 garlic cloves, minced
1 tablespoon reduced-sodium soy sauce
1 teaspoon minced fresh gingerroot
1/2 teaspoon salt
1/4 teaspoon pepper
Optional: Chopped fresh cilantro and chopped salted peanuts

THAI SQUASH SOUP

Up your vegetable intake with this fragrant pumpkin soup spiced with Asian flavours

Provided by Good Food team

Categories Lunch, Soup

Time 35m

Number Of Ingredients 7

Thai squash soup image

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.

Nutrition Facts : Calories 161 calories, Fat 6 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 13 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein

Ingredients

1 onion , chopped
1 lemongrass stalk, bashed and shredded
1-2 red chillies , roughly chopped
1kg butternut squash , peeled and diced
juice 1 lime
125ml coconut milk
small bunch coriander , leaves picked

THAI BUTTERNUT SQUASH SOUP

This is my first recipe in Zaar and a variation on a recipe from Lisa Connely (Recipe #38904). I liked the original, but decided to tweak it to improve the Thainess factor and make it both sweeter and hotter at the same time. The result was oh so good, now this is going to be the butternut squash soup for me for ever! The carrots are there mostly for the added colour and mango for the sweetness, but can be substituted with some more sugar if you don't have any at hand. Season with salt and more sugar if you like, it's best when all the flavours are blending equally. You can use milder or hotter chilli depending on your preferences, I go for birdseye.

Provided by konishiko

Categories Mango

Time 50m

Yield 6 serving(s)

Number Of Ingredients 14

Thai Butternut Squash Soup image

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.

Ingredients

1 large butternut squash, peeled and cubed
1 onion, chopped
2 garlic cloves, chopped
1 -2 tablespoon fresh ginger, chopped
2 carrots, peeled and cubed
1 mango (optional)
2 tablespoons oil
4 cups vegetable stock
1 (13 ounce) can coconut milk
2 teaspoons curry powder
2 stalks lemongrass, cut into large chunks
1 chili pepper, chopped
salt
sugar

THAI INSPIRED SPICY CURRY BUTTERNUT SQUASH SOUP

Love Thai flavors and I felt they would be a perfect match to play off the richness of a butternut squash soup. Curry, coconut, spicy are a wonderful to balance the richness of the squash. The first time I made it was kind of an accident. I was trying to make the traditional soup but when I tasted it lacked something. I looked to see how I could punch up the flavor. First I added the curry, I had some leftover red curry paste I made, added coconut milk and I felt I had something special. Like many soups and stews the flavor is better the following day. Enjoy!

Provided by JohnSned

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes

Time 1h40m

Yield 12

Number Of Ingredients 14

Thai Inspired Spicy Curry Butternut Squash Soup image

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.

Nutrition Facts : Calories 159.9 calories, Carbohydrate 19.3 g, Cholesterol 0.2 mg, Fat 11.1 g, Fiber 3.9 g, Protein 3.4 g, SaturatedFat 6.7 g, Sodium 310 mg, Sugar 4.6 g

Ingredients

2 tablespoons olive oil
2 chili moritas, or more to taste
1 large white onion, diced
5 carrots, peeled and diced
2 stalks celery, diced
2 cloves garlic
salt and ground black pepper to taste
2 tablespoons red curry paste, or to taste
1 tablespoon smoked paprika
1 large butternut squash - peeled, seeded, and diced
1 quart chicken stock
1 quart water
1 (14 ounce) can coconut milk
2 bay leaves

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THAI BUTTERNUT SQUASH SOUP - COOKING CLASSY

Web Oct 19, 2016 Add squash and sugar and season with salt to taste. Bring to a boil over medium-high heat then reduce heat to medium-low, cover …
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Calories 352 per serving

Heat olive oil in a large pot over medium heat. Add onion and saute 5 minutes then add garlic and ginger and saute 1 minute.
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Thai Style Butternut Squash Soup Recipes

THAI STYLE BUTTERNUT SQUASH SOUP

A lovely, creamy alternative to the sin free version, although you could reduce the fat content by using reduced fat coconut milk.

SLOW-COOKER THAI BUTTERNUT SQUASH PEANUT SOUP

This seemingly exotic dish is simple, vegan, healthy and hearty. The peanut butter blends beautifully with the sweetness of the squash and Thai seasonings. You can also serve this soup without pureeing it first. -Kayla Capper, Ojai, California

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Up your vegetable intake with this fragrant pumpkin soup spiced with Asian flavours

THAI BUTTERNUT SQUASH SOUP

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