What can I use if I don't have brown rice miso or almond butter?

While brown rice miso and almond butter add unique depth, you could try a different light miso paste or a cashew butter for a similar creamy texture, though the flavor profile will vary slightly.

How should I store leftover Thai butternut squash soup?

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

Can I freeze this vegan butternut squash soup?

Yes, this soup freezes well. Allow it to cool completely, then transfer to freezer-safe containers or bags and freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Do I need to peel the butternut squash before cooking for this recipe?

Yes, the recipe instructs to chop the butternut squash into cubes, implying it should be peeled first to ensure a smooth texture when blended.

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Thai Butternut Squash Soup
[Vegan]

HE By: Harriet Emily

Author Bio

Easy plant-based recipes, free from wheat and refined sugar. I am the owner of Harriet Emily,... Read More

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Creamy orange Thai butternut squash soup, served in a rustic bowl with a spoon, highlighting its rich texture and vibrant color.

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Thai Butternut Squash Soup [Vegan]

1398

Dairy Free

In this recipe, butternut squash is paired with spicy, Thai-inspired flavors. The smooth, creamy texture and sweet flavor of the squash is perfectly complemented by fresh ginger, garlic, curry paste, and spicy chilis. The spiciness is then balanced out with coconut milk and creamy almond butter, as well as an... Read More

Ingredients You Need for Thai Butternut Squash Soup [Vegan]

2 teaspoon raw virgin coconut oil
1 onion, finely sliced
3 cloves garlic, crushed
1-inch piece fresh root ginger, grated
1 medium red chili, deseeded and finely chopped
1 medium-sized butternut squash
1 13.5-ounce can coconut milk
3 tablespoons coconut cream
2 cups water
4 tablespoons red curry paste
2 teaspoons turmeric
1 tablespoons brown rice miso
2 teaspoons soy sauce
1 teaspoon sesame oil
1 tablespoon coconut syrup
1 tablespoon smooth almond butter
1 teaspoons salt

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How to Prepare Thai Butternut Squash Soup [Vegan]

Firstly, chop the butternut squash into small cubes/chunks. Then, add them into a large pan filled with water, and place it onto a medium-high heat to cook for about 10 minutes.
In the meantime, add the coconut oil, onion, garlic, ginger, and chili into a pan, place on a medium heat, and fry for about 5 minutes until golden. Then, when both the butternut squash and onion mixture have finished cooking, remove them from the heat and add them into a blender with the coconut milk, coconut cream, and water. Blend until smooth.
When the mixture is smooth, pour the mixture out of the blender and back into the saucepan. Then, add in the curry paste, turmeric, miso, soy sauce, sesame oil, coconut syrup, almond butter, and salt.
Place the mixture back onto a medium heat and stir together until everything has mixed together. Then cook for a final 10 or so minutes, until the flavors have developed and the soup has heated through. Finally, when this is done, remove it from the heat and serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.