Butternut Squash Soup with Frozen Squash

butternut squash soup in a pot with a ladle

4.80 from 5 votes

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.

Prep Time5

Cook Time20

Total Time25

Course: Soup

Cuisine: American

Keyword: Butternut Squash Soup with Frozen Squash

Servings:

Calories: 229kcal

Ingredients

1 tablespoon coconut oil
1 tablespoon butter
1 medium yellow onion diced
2 cloves garlic minced
2 tablespoons Thai red curry paste
20 ounces frozen cubed butternut squash
3 cups vegetable broth or chicken broth
1 bay leaf
1 can full fat coconut milk
1 lime juiced
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon pepper

Instructions

Saute the onions and then add ingredients. Heat coconut oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally for 5 minutes or until the onions are translucent and soft. Next, add the garlic and Thai red curry paste and cook until fragrant, about 1 minute. Add the butternut squash, broth, and bay leaf.
Bring the soup to a boil. Bring the soup to a boil and then reduce the heat to a simmer, stirring occasionally, until the butternut squash is tender, about 15 minutes. Remove the bay leaf and add 1 can of full fat coconut milk. Puree the soup using an immersion blender or carefully transfer the soup to a blender and blend until smooth and creamy.
Serve. Stir in the lime juice. Add smoked paprika, salt, and pepper. Serve hot. Store any leftover soup in an airtight container in the fridge for up to three days.

Video

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.

Nutrition