Thai Curried Honeynut Squash Soup

Creamy, spicy, and dimensional Thai Curried Honeynut Squash Soup is truly a treasure! If you like butternut squash soup, you will love this recipe. It features restaurant-level flavors and textures while being simple to make and calling for only 9 ingredients. The perfect way to cozy up this fall!

Course Appetizer, Side Dish, Soup

Cuisine Thai

Keyword honey butternut squash, honey squash soup, honeynut squash recipe', honeynut squash recipes, honeynut squash soup, honeynut squash soup recipe, roasted honeynut squash soup, savory honeynut squash recipe

Prep Time 15

Cook Time 45

Total Time 1

Servings Servings

Calories 217kcal

Ingredients

3 medium honeynut squash halved and seeded
2 tablespoon olive oil
1 medium onion sliced
5 cloves garlic sliced
1 red chili pepper sliced
2 teaspoon ginger paste
2 tablespoon red curry paste
4 cups chicken stock or vegetable stock
1, 14 oz. can coconut cream half of the cream reserved
Garnishes (Optional) Lime, coconut cream, chili oil, green onion, cilantro and chilies for garnish

Instructions

Rub the squash halves with 1 tablespoon oil, salt and pepper. Place on a sheet tray. Prick all over with a fork and bake at 375 for 45 minutes.
In a soup pot over medium-low heat, saute onion, garlic and chili with a pinch of salt for 3-4 minutes, or until the onion starts to soften.
Stir in the ginger paste and red curry paste. Cook for 3 minutes, or until fragrant.
Add in the chicken stock and half the can of coconut cream. Stir well and simmer for 20 minutes.
Scoop out the flesh of the honey nut squash and add to the pot. Blend until smooth in a high-speed blender with the plastic center piece removed to allow steam to escape or with an immersion blender. Season the soup with fresh lime juice and salt to taste.
Serve the soup hot, garnished as desired with coconut cream, chili oil, sliced green onions, cilantro, limes, and/or sliced chilies.

Notes

Storage Directions

- Refrigeration: Store leftover roasted honeynut squash soup covered in an airtight container in the refrigerator for up to 5 days.

- Freezing: The soup can also be frozen in a freezer-safe container for up to 3 months. Defrost it in the refrigerator for 8 hours or overnight or until thawed through.

- Reheating: Warm the soup in a saucepan over low heat, stirring occasionally, until heated through. The soup can also be heated in the microwave on medium heat for 1-2 minute intervals.

Recipe Pro-Tips

Chili Substitution: For more subtler heat in the soup, substitute a jalapeño pepper for red chili pepper.
Prick the Squash Before Roasting. This will help it to roast more evenly.

If Blending, Remove the Lid Vent. The hot soup will let off steam as it blends. Prevent a mess by removing the vent from the blender lid before blending. Cover the vent loosely with a paper towel or tea towel to keep any of the soup from splashing out of the vent, if desired.

Optional: Make It Vegan. Substitute vegetable broth for the chicken broth for a plant-based squash soup.

Nutrition