What makes this butternut squash soup different from others is that the soup uses a lot of Asian herbs and spices for flavoring. I use a lot of garlic, ginger, lemongrass, Thai chili, and coconut milk. The natural sweetness of the butternut squash complements these herbs and spices very well. To make the soup into a fuller meal, add chickpeas or pan-fried tofu for protein. If you are not vegan, add some shredded chicken or shrimp. Often times, I even add a small handful of cooked rice to the soup.
COOKING NOTES FOR BUTTERNUT SQUASH SOUP
CUTTING BUTTERNUT SQUASH
Hacking into a butternut squash can be tricky, especially if you are trying to seesaw your way through the squash with a dull knife. Using a good sharp knife makes a huge difference. First, slice off a bit of the top and bottom. If the squash is short, stand the squash upright, and slice the squash down the middle. If you are working with a butternut squash that has a long (possibly crooked) neck, I recommend laying the butternut squash on its side and cutting off the neck so that the squash is easier to chop.
WATCH HOW TO CUT BUTTERNUT SQUASH
USING LEFTOVER ROASTED SQUASH
If you happen to have a lot of roasted butternut squash leftover from meal prep, use it for this soup! You’ll need about 3 cups of roasted squash for the recipe. Leave the cooking time the same so that the lemongrass can release more flavor.
LOOKING FOR MORE BUTTERNUT SQUASH RECIPES?
Vegan Butternut Squash Curry Butternut Squash Mac and Cheese Butternut Squash Mashed Potatoes Vegan Farro Risotto with Walnut Cream and Roasted Butternut Squash (from Naturally Ella)
Note: This post was originally published in October 2015. I simplified the recipe slightly and added more photos.
