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Thai Butternut Squash Soup (Vegan)

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A simple and healthy vegan Thai butternut squash soup recipe made with lemongrass and coconut milk!  Even tastier the next day.

Thai Butternut Squash Soup, a delicious and healthy vegan soup recipe that comes together in 45 minutes!

I love this soup so much I made a song up about it!

Butternut squash soup, butternut squash soup, if I don’t get some I think I’m gonna droop.

OK.  So I may have ripped off Alligator Soup just then, but that doesn’t mean that I love this soup any less.  And I think you guys might be realizing that I’ve been cooped up writing my thesis for TOO LONG now.  Yesirrrr.  You would not be wrong there.

Thai Butternut Squash Soup, a delicious and healthy vegan soup recipe that comes together in 45 minutes!

Thai Butternut Squash Soup, a delicious and healthy vegan soup recipe that comes together in 45 minutes!

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This Thai Butternut Squash Soup may seem very similar to my Thai Curry Sweet Potato and Lentil Soup, but it is actually totally different in flavor!

There is no fish sauce or Thai curry paste, just a touch of curry powder, some lemongrass and lime leaves.

I normally shy away from ingredients like lime leaves because I know that not everyone can get ahold of them.  But in the case of this soup, the lime leaves absolutely make the soup.

And it turns out you can order fresh lime leaves on Amazon…is that cool or what?

Thai Butternut Squash Soup, a delicious and healthy vegan soup recipe that comes together in 45 minutes!

I was completely blown away by this Thai butternut squash soup.  It is just simple, fresh ingredients, but together they make an amazing, fragrant, exotic tasting soup.

I think it may be my favorite soup on this whole blog!  It is velvety smooth, so creamy, and so simple to make.  It is full of healthy ingredients and is ready in under 45 minutes, which is pretty fast for a soup recipe!

What is not to love?  Promise me you’ll make it?

More healthy soup recipes:

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Thai Butternut Squash Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
A creamy and delicious vegan lemongrass coconut butternut squash soup that is ready in 45 minutes and tastes even better the next day!
Course: Soup
Cuisine: Thai
Servings: 4
Calories: 131 kcal
Ingredients
  • 1 tablespoon olive oil
  • 1 small onion diced
  • 3 cloves garlic minced
  • 4 cups butternut squash peeled and cubed
  • 2 carrots peeled and sliced
  • 2 cups stock or more; enough to cover the veggies
  • 2 stalks lemongrass outer leaves removed and cut into 2-inch pieces
  • 2 lime leaves
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1 can good quality coconut milk
Instructions
  1. Heat oil in a medium pot over medium heat.
  2. Add the onion, and cook, stirring occasionally, until translucent. Around 5 minutes.
  3. Add the garlic and cook for 30 seconds-1minute, stirring frequently.
  4. Add the butternut squash, carrots, stock, lemongrass, lime leaves, curry powder and salt. If veggies aren't completely covered, add stock until they are covered.
  5. Cook for 15 minutes, until butternut squash is soft.
  6. **Remove the lemongrass and lime leaves from the pot.
  7. Stir in the coconut milk, and puree using an immersion blender until smooth.
  8. Reheat gently and serve!
Nutrition Facts
Thai Butternut Squash Soup
Amount Per Serving (1 /4 batch)
Calories 131 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Sodium 789mg 33%
Potassium 657mg 19%
Total Carbohydrates 25g 8%
Dietary Fiber 4g 16%
Sugars 6g
Protein 2g 4%
Vitamin A 404.6%
Vitamin C 41.1%
Calcium 8.8%
Iron 8.2%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

    • Thanks so much, Aimee! I don’t think I’ve ever tried a traditional butternut squash soup, which is kind of crazy considering how obsessed I am with it 🙂

      Reply

  7. This looks like a soup after my own heart! I just took a Thai cooking class and I don’t know how I’ll ever make soup without lemon grass and kaffir lime leaves again? The flavors are just so amazing!

    Reply

    • I took an ‘unofficial’ Thai cooking class aka: Ben’s mother in law taught me (she used to run a restaurant in Phukket). I just can’t get enough of Thai flavours!

      Reply

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