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.

Creamy Thai Butternut Squash Soup | Living Well With Nic
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!

Creamy Thai Butternut Squash Soup Recipe | Living Well With Nic

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!

Be sure to follow @livingwellwithnic on Instagram and tag your recipes with #livingwellwithnic or leave a comment below!

 
Creamy Thai Butternut Squash Soup | Living Well With Nic

Creamy Thai Butternut Squash Soup

The BEST Creamy Butternut Squash Soup! Made with butternut squash, celery, carrots, onion, warming spices, and just the right amount of thai for an extra kick. The ultimate cozy comforting bowl of creamy soup.
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Course Main Course, 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).
Keyword Butternut Squash Soup, Squash Soup, Thai Butternut Squash Soup

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