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Vegan Butternut Squash Soup (Thai-Spiced)

This Thai-spiced butternut squash soup is considered one of my go-to dishes throughout the winter and fall months. It is rather simple to make and doesn’t use loads of components. I’ll make a batch of this and have it for lunch and dinner for the subsequent few days. 

What makes this butternut squash soup totally different from others is that the soup makes use of loads of Asian herbs and spices for flavoring. I exploit loads of garlic, ginger, lemongrass, Thai chili, and coconut milk. The pure sweetness of the butternut squash enhances these herbs and spices very properly. 

To make the soup right into a fuller meal, add chickpeas or pan-fried tofu for protein. If you’re not vegan, add some shredded hen or shrimp. Usually occasions, I even add a small handful of cooked rice to the soup.

Vegan Thai-Spiced Butternut Squash Soup - easy appetizer for fall! #healthy #glutenfree #vegan



Hacking right into a butternut squash may be tough, particularly in case you are making an attempt to seesaw your manner by way of the squash with a boring knife. Utilizing sharp knife makes an enormous distinction. First, slice off a little bit of the highest and backside. If the squash is brief, stand the squash upright, and slice the squash down the center.

If you’re working with a butternut squash that has a protracted (presumably crooked) neck, I like to recommend laying the butternut squash on its aspect and chopping off the neck in order that the squash is simpler to cut. 



In case you occur to have loads of roasted butternut squash leftover from meal prep, use it for this soup! You’ll want about 3 cups of roasted squash for the recipe. Depart the cooking time the identical in order that the lemongrass can launch extra taste. 


Butternut Squash Soup Dumplings
The butternut squash soup tastes nice with dumplings, too!
Vegan Thai-Spiced Butternut Squash Soup - easy appetizer for fall! #healthy #glutenfree #vegan



Creator: Lisa Lin

Thai-Spiced Butternut Squash Soup

Keep heat with this flavorful vegan butternut squash soup that’s flavored with Asian spices. It’s a creamy soup that you would be able to function an appetizer or a lightweight meal. Made with simply 10 components!

Prep Time15 minutes

Cook dinner Time25 minutes

Whole Time40 minutes



  • 2 to three stalks lemongrass, (see notice 1)
  • 2 tablespoons coconut oil, (see notice 2)
  • 1 small onion (about 130g), diced
  • 4 cloves garlic, smashed
  • 1-inch piece of ginger, sliced
  • 2 to three Thai chilis, sliced (see notice 3)
  • 3/4 teaspoon sea salt, divided
  • 5 cups cubed butternut squash, about 1 1/2 kilos, (see notice 4)
  • 4 cups vegetable broth
  • 1/2 teaspoon floor coriander
  • 1/4 teaspoon turmeric, elective
  • 1/2 cup full-fat canned coconut milk, (see notice 5)

Non-obligatory Add-Ins

  • sliced limes
  • coconut milk, for drizzling
  • chopped scallions
  • chili flakes


  • Put together the lemongrass stalks by peeling off 1 or 2 layers of the dry outer leaves (if any). Slice the lemongrass stalks into 4-inch sections. If the guidelines on the high look dry, discard them. If the guidelines look contemporary, tie them right into a bundle with string (see photograph under, left). Take a kitchen mallet and bash the underside sections of the lemongrass to launch extra taste. Set the lemongrass apart.

  • Warmth the oil in a big pot over medium warmth. Add the onions, garlic, and ginger. Cook dinner for about 4 minutes, stirring often. Subsequent, add the Thai chili, lemongrass sections, and 1/4 teaspoon of salt, and prepare dinner for one more minute. 

  • Add the cubed butternut squash, vegetable broth, remaining 1/2 teaspoon of salt, coriander, and turmeric (if utilizing). Use tongs to dig out the lemongrass sections and lay them on the high. Putting the lemongrass right here will make them simpler to take away when the soup is completed cooking. 

  • Cowl the pot and convey the broth to boil. Then, cut back the warmth to low and simmer for one more 10 to 13 minutes, lined. The soup is prepared when the squash is fork tender.

  • Uncover the pot and let the contents cool for 10 minutes. 

  • Use tongs to take away the lemongrass and discard. Add the coconut milk.

  • Scoop the contents right into a high-speed blender and mix in smaller batches till clean. Alternatively, you need to use an immersion blender and mix the soup immediately contained in the pot. Style the soup and add extra salt, if obligatory.

  • Serve the soup in bowls. Add a squeeze of lime juice, coconut milk, sliced scallions, and chili flakes, in case you like.


  1. Use 2 stalks of lemongrass if they’re good and thick (the underside of the stalk is about 3/4 to 1 inch large); use 3 stalks if they’re thinner. 
  2. Olive oil, canola, or safflower oil works for this too.
  3. The soup received’t be too spicy if you add the two Thai chilis. Somewhat, you’ll really feel a tiny bit of warmth at the back of your throat as you eat the soup. Be at liberty to go away it out utterly or add a couple of extra to fit your style.
  4. On the grocery store, decide a squash that’s someplace between 2 1/4 to  2 1/2 kilos.
  5. My authentic recipe used 1 cup of soy milk as a substitute of coconut milk. In case you don’t like the flavour of coconut milk, add the soy milk as a substitute. The soup will likely be barely extra runny however not by a lot.


Serving: 1serving | Energy: 315kcal | Carbohydrates: 52.6g | Protein: 5.5g | Fats: 13.5g | Saturated Fats: 6.4g | Sodium: 1151mg | Fiber: 6.4g | Sugar: 10.2g

Did you make this recipe?Tag @hellolisalin or depart a star score and touch upon the weblog!
Thai Spiced Butternut Squash Soup - easy vegan and gluten free soup that is perfect for fall! |

Observe: This put up was initially printed in October 2015. I simplified the recipe barely and added extra photographs.



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