Simple ingredients and so delicious – that’s this roasted Thai butternut squash carrot soup. It’s the pinnacle of fall. It’s autumn in a bowl. Oven roasted butternut squash, carrots, red Thai curry, ginger… need I say more? Plus it’s healthy. There is no cream, no butter, yet it has a marvelous velvety texture.
Butternut squash is probably my favorite winter squash. It’s perfect for making a hearty soup, and so very welcome when fall weather arrives.And best yet, it has a rich, deliciously sweet, deep flavor that only comes from roasting it in the oven. Once that’s done that this soup comes together in a jiffy.
Roasting butternut squash makes life easier
Not only does roasted butternut squash taste better, but it actually makes it so much easier to prepare. Because of it’s hard outer shell and flesh, peeling and cutting butternut squash raw is a challenge… and so much unnecessary work! My solution is to roast the pumpkin until its flesh is soft and caramelized around the edges, then all you need to do is scoop out the flesh. Voila, so easy.
Thai butternut squash carrot soup on a whim
My friend Claudia recently asked me what types of soups I am cooking this fall and whether I had any recommendations for her. I realised at that moment that I hadn’t quite reached “soup mode” yet. Okay, we did have a what seemed to be an Indian summer. I wasn’t there yet, but told her that my favorite way to make a classic fall soup is to roast pumpkin in the oven, scoop out the flesh and make a soup of it; whether it be one with apples, sweet potato or simply a little bit of ginger. And that got me thinking… what type of soup to make to welcome in cool fall weather.
And here you have it… a roasted Thai butternut squash carrot coup. It’s simple, but tasty enough to serve to guests. And it’s spicy. not spicy-spicy, just spicy. Deliciously spicy. You’re going to love it!
Roasted Thai Butternut Squash Carrot Soup
- 1 butternut squash (ca. 1 kg), halved lengthwise and seeded
- 1 tablespoon coconut oil
- 4 small yellow onions, chopped
- 2 large cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 tablespoons red curry paste
- 4 cups vegetable broth
- 3 large carrots, diced
- 1/2 teaspoon sea salt
- freshly ground black pepper, to taste
- 1/4 teaspoon cayenne pepper
For serving (optional):
- Lime wedges
- fresh cilantro
- roasted pumpkin seeds
- red pepper flakes or chili threads
- a little plain yogurt or drizzle of coconut milk
Preheat the oven to 350°F / 180°C and line a baking sheet with parchment paper.
Brush the oil over the tops and insides of the squash halves, season with salt and pepper and place, cut side down, on a baking sheet; bake until flesh is fork-tender, about 40 minutes. Set aside to cool slightly.
Meanwhile, in a large heavy-bottomed pot, melt the coconut oil over medium heat. Add the onions, garlic and ginger and cook, stirring frequently, for 5-6 minutes or until the onion is translucent. Stir in the curry paste.
Add the vegetable broth to the pot. Stir in the carrots, salt, black pepper and cayenne pepper. Bring the soup to a light boil and then reduce the heat to low. Simmer, covered, for 15 minutes, or until the carrots are fork tender.
Scoop out the flesh of the butternut squash and add it to the pot with the soup.
Remove the pot from the heat and allow the soup to cool slightly. Using a hand-held immersion blender, purée the soup until silky smooth. Alternatively, cool the soup slightly, then purée in a blender, in small batches as necessary (careful when transferring and blending hot liquids and leave the hole in the lid open to allow the steam to escape!). If you like, feel free to thin out the soup to your desired consistency by adding more vegetable broth.
If necessary, reheat the puréed soup over low to medium heat. Taste and season with more salt and pepper, if desired. Serve into bowls, garnish as desired and enjoy!
- Store leftovers of this butternut squash carrot soup in an airtight container in the refrigerator for about 4 days, otherwise freeze to be enjoyed another time.
- This soup is spicy, not spicy-spicy, just spicy. If you want less heat, then reduce the cayenne pepper to 1/8 or just a pinch.
- This soup is naturally vegan, vegetarian and gluten-free.
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