Butternut Squash Soup with Frozen Squash

Butternut Squash Soup with frozen squash is a delightful and comforting dish that warms the soul on chilly days. This recipe offers a convenient twist by using frozen butternut squash, making it a time-saving option without compromising on flavor. The velvety texture and rich, earthy taste of the butternut squash blend seamlessly with aromatic spices, creating a savory and satisfying soup.

Soups are always a welcomed addition to our lunch or dinner table. We love the warmth and coziness a homemade soup provides, so I enjoy making recipes everyone will enjoy, and that are full of flavor. If your family loves good soup too, try my tasty chicken poblano soup or this hearty and indulgent ground turkey soup. Both make excellent leftovers for lunch tomorrow. For a low-carb option, chicken zoodle soup (made with zucchini noodles) can’t be beat!

This butternut squash soup is inspired by Thai cuisine to have an authentic flavor and color.

What does Thai soup taste like?

A little bit different than a classic butternut squash soup, I’ve incorporated a Thai flare into this quick and easy, 25-minute soup recipe. Thai food is known for having a few distinct flavors, and this soup has them all.

Great Thai cuisine typically blends sweet, sour, and spicy, and often incorporated something earthy and natural as well, to balance all those flavors out.

This butternut squash soup recipe combines the sweetness of the squash and coconut milk with the sour flavors of lime, then incorporates a bit of heat using smoked paprika and Thai chili paste. The earthy flavors of garlic, bay leaves, and onion balance the entire dish for a soup you’ll find yourself making time and time again.

Fresh vs. Frozen Squash

I made my soup using frozen squash because it is so much quicker than cleaning and cutting it. Frozen squash is also as nutrient-dense as fresh. However, it’s perfectly fine to use fresh squash for this soup, with a few considerations.

• Frozen squash will thaw squishy and cooked already, whereas fresh will be very hard and need to cook before you blend it. This increases the cooking time by 15-20 minutes.
• Fresh squash contains more moisture than frozen, so cooking it may water down your soup. There are a few ways to fix this. You can pre-boil your squash before adding it to your soup, cooking until fork-tender, then using as directed. Or, you can add the uncooked squash into your soup and reduce the amount of broth you add instead. Begin with 2 cups of broth, then add more if necessary once the squash is fork-tender.

Ingredients for Butternut Squash Soup with Frozen Squash

• Coconut oil – Coconut oil will give you a more authentic Thai flavor, but any high-quality cooking oil will be a suitable replacement if needed.
• Butter
• Yellow onion – Dice the onion up very fine. You’ll blend the small pieces into a smooth and creamy soup later, so chopping the onion finely allows the tiny pieces to become caramelized, and adds plenty of flavor to the soup.
• Garlic – Freshly minced garlic is wonderful in this soup, but a jar of minced garlic can be a good replacement.
• Thai red curry paste – Any brand will do, but Thai Kitchen brand is very flavorful. You may be able to find red curry paste in the international or world foods sections of your grocery store.
• Frozen cubed butternut squash – Look for frozen squash in the frozen foods section.
• Vegetable broth or chicken broth
• Bay leaf
• Full-fat coconut milk – Don’t confuse coconut milk with coconut water or cream. These are 3 different things, and can’t be used interchangeably.
• Lime juice – The juice from 1 lime is ideal. Serve with additional lime wedges if desired.
• Smoked paprika – Smoked paprika tastes quite different than regular paprika, and I would encourage you to buy the smoked version for this recipe for the rich depth of flavor it provides.
• Salt & Pepper

How to Make

STEP ONE: Saute the onions and then add ingredients. Over medium heat, add the coconut oil and butter to a large Dutch oven or heavy-bottomed pot. Add the onions and cook, stirring occasionally, for 5 minutes or until translucent and soft.

STEP TWO: Add the curry paste. Next, add the garlic and Thai red curry paste and cook until fragrant, about 1 minute.

STEP THREE: Add the squash. Add the broth, frozen butternut squash, and bay leaf to the pot.

STEP FOUR: Bring the soup to a boil. Bring the soup to a boil and then reduce the heat to a simmer, stirring occasionally. Allow the butternut squash to become tender. This should take about 15 minutes. Remove the bay leaf and add 1 can of full fat coconut milk.

STEP FIVE: Puree the soup. Puree the soup using an immersion blender. If you don’t have one, carefully transfer the hot soup to a blender and blend until smooth and creamy.

STEP SIX: Season and serve the soup. Stir in the lime juice. Add smoked paprika, salt, and pepper. Serve hot.

Can I use another type of squash? 

Yes, you can substitute other winter squashes like kabocha, acorn squash, or even sweet potato.

How spicy is this soup? 

As-is, the soup has just a touch of spiciness, and even most kids would find the flavor delicious! However, the spice level depends on the amount of red curry paste you use. Start with 1 tablespoon and taste as you go. You can always add more for more heat if you want a spicier soup.

Tips and Recipe Notes

• Take time to let the onion cook with the garlic and chili paste. This step gives your soup a richer flavor, so don’t rush the process.
• If you want your soup to be a bit chunkier, reserve about 1/4-1/2 cup of the squash before you blend with the immersion blender. Add the squash back in at the end.

How to Serve

This butternut squash soup can be served as-is, but you can also use this recipe as a side dish or add accompaniments to turn this into a whole meal.

Serve with crusty rolls or freshly sliced artisan bread, perfect for making this soup more filling, and sopping up the soup in the bottom of your bowl.

You can also serve with Thai-inspired garnishes. Try chopped cilantro, sliced scallions, a dish of plain yogurt or sour cream for coolness, and lime wedges to add a squeeze of lime for extra brightness. Toasted peanuts or cashews will add a touch of crunch.

For a simple lunch, complement the soup with a refreshing Asian-style salad. Pick up a pre-mixed bag of salad, or make your own. A mix os shredded romaine lettuce, finely chopped cucumber, chopped bell pepper, and a sesame ginger dressing will do nicely.

To make the soup more filling, you can add chopped and cooked chicken. Add it after you’ve pureed and simmered your soup. Allow it to sit in the hot soup until hot through (but keep a lid on the pot!). You can also add cooked rice or ramen noodles just before serving.

How to Store Leftovers

The leftovers taste even better tomorrow, so make sure you hold on to them! They’ll make a delicious lunch or light dinner.

In the fridge: Allow your soup to cool completely, then pour it into an airtight container. Store it in the fridge for up to 3 days.

In the freezer: This soup freezes well, so if you won’t have time to enjoy it in the next few days, freeze the leftovers instead. After your soup cools, pour the leftovers into an airtight container or a freezer-safe Ziploc bag. Freeze for up to 3 months. Thaw overnight in the freezer before eating it again.

How to reheat: This soup can be reheated in the microwave. Just stir every 30-45 seconds until hot through. You can also reheat on the stovetop in a small pot, stirring occasionally, until hot through.

Can I make butternut squash soup gluten-free? Dairy-free?

This recipe should already be gluten-free; however, verify your curry paste doesn’t contain any thickeners that may contain gluten. On occasion, broth may contain gluten as well, so make your own or make sure your container is gluten-free as well.

The only dairy in this recipe is butter, so you can replace it with additional coconut oil or a non-dairy butter alternative.

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