Can you freeze butternut squash soup?

Yes! I love freezing this soup to save my future self some time making dinner. Allow the soup to cool completely, then store it in an airtight container in the freezer for up to three months. Make sure to leave about an inch of space between the soup an the cover, allowing room for liquid to expand when frozen.

How do you store butternut squash soup?

First make sure to let the soup cool completely, then store leftover soup in an airtight container in the fridge for up to a week. I recommend storing the roasted chickpeas in a separate airtight container for leftover soup toppings. Note, you can re-crisp the roasted chickpeas in an air fryer or oven if desired.

How do I thicken butternut squash soup?

This soup's thickness is all about the vegetable to liquid ratio, so if you want thicker soup, use less broth, and if you want thinner soup, add more broth. I don't recommend reducing the amount of coconut milk due to the flavor it adds. If you've already blended your soup, a couple thickening tricks could work. I like to let a piece of lightly toasted sourdough to soak in the soup for a few minutes, then I blend it all again. Another option is to make a cornstarch slurry by stirring equal parts cornstarch and water together, then stirring into the soup and allowing it to cook for a few minutes until thicker.

Why is my butternut squash soup bland?

The answer here is salt! My recipe has a suggested amount of salt based on many recipe tests, but if your soup still tastes bland, continue adding salt by the 1/4 teaspoon, stirring, and tasting. I always like to say salt soup until the taste makes you smile, but said another way, salt little by little until it's no longer bland.

Thai Butternut Squash Soup with Curry Roasted Chickpeas

Description

This Thai butternut squash soup is thick and creamy with red curry paste, fresh ginger, and coconut milk. Topped with cilantro, coconut flakes, and crispy curry roasted chickpeas. So comforting for fall!

Ingredients

Units Scale

1 teaspoon olive oil
1 14-ounce can chickpeas, drained, rinsed, and dried
1/2 tablespoon curry powder
1/4 teaspoon each of cayenne, salt, and pepper
1 tablespoon coconut oil
2 tablespoons Thai red curry paste
1 tablespoon fresh ginger, grated
1 carrot, diced
1 stalk celery, diced
1 sweet or yellow onion, diced
5 cups cubed butternut squash (about one large squash)
2 cups veggie broth
1/2 - 1 can coconut milk (adjust according to taste)
1/4 teaspoon each of salt and pepper, plus, more to taste
Optional: cilantro for topping

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Instructions

Roast chickpeas. Preheat oven to 375 degrees, and optionally line a sheet pan with parchment paper or a silicone baking mat. In a bowl, toss the chickpeas with olive oil and spices, adjusting spices to taste. They should be nicely coated! Roast at 375 for 30-35 minutes, or until chickpeas are on the crispy side.
Sauté soup aromatics. While the chickpeas roast, heat the coconut oil in a medium-large pot over medium heat. Add in onion, ginger, celery, and carrot. Sauté for about 5 minutes or until veggies are softened, then add Thai red curry paste and sauté for another 2-3 minutes.
Add squash, broth, and coconut milk. Add the cubed butternut squash, broth, coconut milk, salt, and pepper. Bring to a boil, the reduce to a simmer. Cover and allow to cook for 30 minutes. You'll know it's ready when the squash can be easily pierced with a fork.
Blend soup. Remove the soup from heat and allow to cool slightly. Pour soup into a high-speed blender, and blend until super smooth. If you want to keep your soup in the pot, you could also use an immersion blender (no need to wait for it to cool if you do it this way!). Transfer blended soup back to pot to reheat if necessary. Divide among bowls and top with the curry roasted chickpeas and cilantro if desired.

Notes

Coconut milk. Full fat coconut milk yields the richest, creamiest results, but light coconut milk would work as well. I've tried coconut milk from a carton and it doesn't yield as rich and silky of a soup, though you could use it in a pinch.
Blending the soup. I've tried both an immersion blender and a stand blender for this soup, and I like the stand blender results just slightly better. That said, both work and your soup will be delicious either way!

Prep Time: 10
Cook Time: 40
Category: Soup
Method: Stovetop

Nutrition

Serving Size: 1 bowl of soup + roasted chickpeas
Calories: 311
Sugar: 8.3 g
Sodium: 791.1 mg
Fat: 13.6 g
Carbohydrates: 44.7 g
Fiber: 10.2 g
Protein: 8.2 g
Cholesterol: 0 mg