I have a serious obsession with soup when the colder months roll in. It’s really all I crave for lunch and dinner! It’s so warming, comforting and feels like a big hug in a bowl 🙂 This Creamy Thai Butternut Squash Soup is on repeat in our house.
I especially LOVE creamy soups but realize that these generally aren’t the healthiest. This is what sparked my interest to create a healthy rich, creamy soup.
Instead of using heavy cream (which contains a high amount of unhealthy fat), I substituted with unsweetened vanilla almond milk and it turned out PERFECTLY!
This soup is perfect for evenings when you want something simple, healthy, and nourishing. Make a batch ahead of time to have on hand for those busy weeknights!
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Creamy Thai Butternut Squash Soup
Ingredients
- 1 Tbs Coconut or Avocado Oil
- 2 Garlic Cloves minced
- 1 Yellow Onion diced
- 3 Celery Stalks chopped
- 2 Large Carrots chopped
- 4 cups Butternut Squash
- 1 tsp Ground Ginger
- 2 Tbs Red Thai Curry Paste
- 2 cups Water or Low Sodium Vegetable Broth
- 1 cup Unsweetened Almond Milk can sub for water
- ¼ tsp Salt
- ¼ tsp Pepper
Instructions
- Heat a large pot over medium-low heat and add coconut oil.
- Once the oil is melted, add in the onions and garlic with a pinch of salt and stir.
- Cook until the onions are soft and translucent, about 10 minutes.
- Add in the ginger and curry paste and stir until it is incorporated. Cook for 5 minutes.
- Add the squash cubes, carrots, and celery. Gently cook over low heat, until they lightly start to soften. Cook for about 5 minutes.
- Add water or vegetable broth and cover, simmering the vegetables for 30 minutes or so, or until tender.
- Turn off the heat and add the almond milk. Very carefully, pour half the mixture into the blender (depending on how large your blender is).
- If you have a hand-held immersion blender, you can use that as well (I recommend using this tool if you have it!).
- Blend until the soup is smooth and pureed. Pour it back into the pot and turn the heat on low.
- Serve the soup with a garnish of pumpkin seeds or cilantro (optional).
