Can you freeze butternut squash soup?

Yes! 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 and 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 five days.

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.

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.

Creamy Thai Butternut Squash Soup with Coconut Milk

Description

This Thai butternut squash soup is thick and creamy with red curry paste, fresh ginger, and coconut milk. It comes together easily in one pot for a weeknight win. So comforting for fall!

Ingredients

Units Scale

1 tablespoon coconut oil
2 tablespoons Thai red curry paste
1 tablespoon fresh ginger, grated (or ginger paste)
1 clove garlic, minced
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, pepitas, crispy chickpeas for topping

Cook Mode Prevent your screen from going dark

Instructions

Sauté aromatics. Heat the coconut oil in a large pot over medium heat. Add in onion, ginger, garlic, celery, and carrot. Sauté for 5-7 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.

Equipment

Dutch Oven

Buy Now →

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 love the immersion blender here for convenience! If you do transfer the soup to a stand blender, take care as the soup will be extremely hot. I like to let it cool for 5 minutes before I do this.
Storage + freezing instructions. Store leftover soup in an airtight container for up to 5 days. Freeze soup for up to 3 months, leaving some space at the top of the storage container for expansion. Thaw in the fridge. Reheat in the microwave or gently on the stovetop.

Prep Time: 10
Cook Time: 40
Category: Soup
Method: Stovetop
Cuisine: Thai-inspired

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