Looking to add some spice to Fall? This Thai Butternut Squash Soup is here for you.
Tis’ the season for soup! As the temperature gets lower and lower we eat more and more soup; and if there is any soup that’s going to keep you warm during the Fall and Winter months it’s this one.
Creamy butternut squash paired with the nutty flavour of the almond butter, spicy thai chilis and zest of ginger make this a big bowl of flavour. We love soups in the colder seasons, because not only are they the ultimate comfort food, but they’re also easy to make and perfect for meal prep. This soup is so easy it comes together all you need is five different kitchen tools.
The tools needed for this soup:
- Cutting Board
- Chef’s Knife
- Baking Sheet
- High Speed Blender or Immersion Blender
- Measurement Tools
This soup packs a serious punch of heat. If you’re sensitive to heat, we recommend decreasing the number of chilis in the recipe as well as de-seeding where possible. Remember the longer the chilis sit in the soup, the hotter it gets!
Make too much soup? No problem, soup is one of the best foods for leftovers. Just package in an air-tight container a place in your freezer for another day. When you’re ready to enjoy your soup, just take it out of the freezer at the beginning of the day and let rest in the fridge. Once your ready, pour your soup into a small saucepan on medium heat and gently heat the soup through.
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Thai Butternut Squash Almond Soup
- 1 (650 g) small butternut squash, , peeled and cubed
- 1 (260 g) spanish onion, , peeled and diced
- 1 tsp ground ginger
- 1 tsp onion powder
- 3-4 cloves (18 g) garlic
- 3 green thai chilis
- 1 pinch salt & pepper
- 1 tbsp (18 g) better than bouillon vegetable base
- 2 1/2 cups (600 mL) water
- 1 tbsp (15 mL) soy sauce
- 2 tbsp (10 g) fresh cilantro
- 1 tbsp (15 g) almond butter
- toasted almonds, roughly chopped
- cilantro, minced
- coconut milk, swirled
- thai green chili, thinly sliced
- Preheat oven to 350F
- Place diced butternut squash and onion on lined baking sheet. Sprinkle with ginger and onion powder.
- Using the side of your knife, crush the garlic cloves and pull apart, spread throughout the butternut squash and onions. Roughly chop two of the thai chilis and spread on baking sheet. For the third chili you'll want to de-seed it before adding to mix unless you really like spicy food. Sprinkle with salt and pepper.
- Bake for about 20 minutes or until the squash is fork tender.
- To a high speed blender combine water and bouillion paste, blend until combined. Add the rest of the ingredients and blend until smooth. Add more water if you'd like it thinner.
- Serve with optional toppings of choice.