thai butternut

Gluten Free | Dairy Free 

This soup is creamy and comforting, with an Asian twist. It’s easy to make and is the perfect addition to your weekly meal plan.

Despite it’s complex flavors, it’s actually pretty simple to prepare. The Thai red curry paste makes all the difference in changing up this classic Fall soup.

I love making pureed soups because it’s really cost effective. The total cost for this recipe (which makes 4-6 servings) is less than $5, depending on where you buy your squash. My local farmer’s market offers them for $.50 /lb for each one, which comes out to be about $2 for each medium size squash.

You can bet that I stocked up on tons of butternut squash since they can be stored for months!

 

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How I roast butternut squash

There are a few different ways to roast this funky looking squash. The reason I choose to stick them in the oven like in the picture is I don’t like to cut through the thick, tough skin.

The only time I would cut it before roasting is when I add them to my salads. In that case, I would peel the outside layers and cut them in smaller cubes. I would toss them in a bit of olive oil, sea salt, pepper and roast them in the oven for 400 degrees.

The oblong shape of this squash makes the peeling process a bit challenging. With this soup recipe, I just wash and dry it, throw the entire thing in the oven, and roast for an hour. When it’s cooked, I just cut it in half and scoop out the flesh. (You can also use the same method for spaghetti squash!)

Another method is to cut the squash in half first, drizzle some olive oil, place them face down and roast.

Pick whichever method you’re comfortable with and go for it. Either way it’s easier to handle than it looks.

 

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If you want to make your life much easier, invest in one of these cute but totally helpful tools. I use my immersion hand blender to make pureed soups all the time. It’s so much faster and safer to deal with.

In the past, I had to transfer soup to a blender and it can get really messy, even dangerous. If you make a large batch, you have to transfer the soup in batches. Talk about an inconvenience! I’m all about quick, easy, and functional. If there’s anything that helps make my life in the kitchen easier, it’s a good investment for me.

With the hand blender, you just stick it in the pot, blend for about 2 minutes, take the attachment apart and wash. Done. Easy peezy.

 

Health benefits of butternut squash soup

 

Pureed soups are much easier to digest because it’s practically broken down already. Similar to the concept of drinking a green smoothie, the hand blender did part of the work for you.

Orange colored vegetables like squash, apples, and carrots are high in carotenoids, a plant pigment that gets converted to vitamin A in the body.

And don’t forget that they are also high in vitamin C, fiber, and folate.  All of these nutrients are essential when it comes to bulletproofing your immune system this winter.

There’s a similar recipe that’s included in my Whole Body Cleanse program. Instead of apples, it calls for acorn squash. It’s the perfect detox-friendly meal! It’s creamy, delicious, nutrient-dense, filling, and will also curb your sweet tooth.

Enjoy!

 

Thai Butternut Squash and Apple Soup
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 3-4 cloves garlic
  • 2 shallots (or 1 onion)
  • ½ knob of ginger
  • 1 tablespoon coconut oil
  • 1 medium-large butternut squash (2-3lb)
  • 2 carrots
  • 1-2 green apple
  • 1 cup organic coconut milk
  • 5 cups vegetable broth (or 3 cups broth, 2 cups water)
  • 1-2 tablespoon red curry paste (with no MSG)
  • Handful of cilantro
  • Optional: sea salt and pepper to taste
  • **Note: Depending on how thick you like your pureed soup, adjust the liquids proportion.
Instructions
  1. Wash and dry squash. Bake squash at 375 for 45-60 minutes. The squash is done when you can pierce a knife through it.
  2. Mince garlic and ginger. In a large pot, sauté garlic, ginger, onions, carrot, and apples in coconut oil for 2-3 minutes.
  3. Add vegetable broth and coconut milk. Mix in red curry paste. Then add cooked squash, and cilantro. Simmer for 20 minutes or until everything is soft and cooked. Blend with an immersion hand blender, or transfer to a Vitamix.

 

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