Butternut soup recipe

This easy butternut squash soup recipe is completely butternut soup recipe-free! It has added red pepper and ginger, and is deliciously smooth.

Roasting the squash, rather than boiling it in a pan, really brings out the flavour in the soup. For this recipe you will need a 3. Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. Add half the oil and salt and pepper and toss everything together until the vegetables are evenly coated. Tip into a large roasting tin and spread out to form a single layer. 45 minutes, or until tender and tinged brown. Drizzle over the honey, if using, 5 minutes before the end of cooking.

Place the large, deep-sided saucepan over a medium heat, add the remaining oil and, when it is hot, add the ginger and fry for a minute. Pour in the stock and bring to the boil, then stir in the roasted vegetables and add salt and pepper. Remove the saucepan from the heat and, using a hand blender, blend the mixture until smooth. Return to the heat to warm through and serve hot with crusty bread.

This soup is a blend of origins, too. I don’t think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors. Curried butternut soup has been on my list of recipes to conquer for a while and I just couldn’t resist seasoning it with red Thai curry paste like I did for my sweet potato soup. I added some other Thai flavors to round it out, like cilantro and toasted coconut flakes. This soup isn’t so spicy that it won’t pair well with other foods.

In fact, I think its colors and flavors would liven up a traditional Thanksgiving meal. Watch how to make Thai curried butternut squash soup in this short recipe video. Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes.