Hey there, soup lovers!

Looking for a cozy recipe to warm you up? I’ve got just the thing for you!

Today, I’m sharing my easy-peasy butternut squash soup made with frozen squash.

It’s creamy, flavorful, and perfect for those chilly days.

Plus, using frozen squash saves time without sacrificing taste!

Grab your spoon, and let’s whip up this delicious dish!

Image: mollyshomeguide.com / Photographer Molly

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Suggestions for Ingredient Substitution

Frozen butternut squash can be replaced with fresh butternut squash or canned pumpkin puree. For fresh squash, peel, cube, and roast before adding to the soup. If using canned pumpkin, reduce the cooking time slightly. These alternatives maintain a similar flavor profile and nutritional value.

Coconut oil can be substituted with olive oil or avocado oil for those who prefer a different fat source. These oils offer healthy fats and a neutral flavor that won’t overpower the soup. Use the same amount as called for in the recipe.

Red curry paste can be swapped with yellow or green curry paste for a different flavor profile, or with a mixture of ground cumin, coriander, and turmeric for a milder taste. Adjust the amount to taste, starting with half the original quantity and increasing as needed. These substitutions allow for customization while maintaining the soup’s overall character and spice level.

Preparation Time	10-15 minutes
Cooking Time	30-40 minutes
Total Time	40-55 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 900-1000
Protein: 10-15 g
Fat: 60-70 g
Carbohydrates: 90-100 g

Ingredients

20 oz frozen butternut squash
2 tbsp red curry paste (authentic Thai Kitchen brand works well)
1 tsp smoked paprika
1 can full-fat coconut milk
Juice of 1 lime (freshly squeezed for brighter flavor)
1 tsp salt
1/2 tsp ground pepper
1 tbsp butter (I recommend Kerrygold unsalted butter)
2 garlic cloves (minced for best flavor)
1 bay leaf
3 cups vegetable broth
1 medium yellow onion (finely diced for even cooking)
1 tbsp coconut oil

Step 1: Sauté the Onions and Prepare the Base

Begin by heating coconut oil and butter in a large Dutch oven or heavy-bottomed pot over medium heat.

Add the onions and cook, stirring occasionally for about 5 minutes, until they become translucent and soft.

Once the onions are ready, add garlic and Thai red curry paste, cooking them together for approximately 1 minute until the mixture is fragrant.

Step 2: Add Main Ingredients and Simmer

Introduce the butternut squash, broth, and a bay leaf to the pot.

Turn up the heat to bring the soup to a boil.

Once boiling, reduce the heat to a simmer.

Allow the soup to simmer, stirring occasionally, until the butternut squash becomes tender, which should take about 15 minutes.

Step 3: Blend the Soup

After the squash is tender, remove and discard the bay leaf.

Add 1 can of full-fat coconut milk to the pot.

Using an immersion blender, puree the soup directly in the pot until it is smooth and creamy.

Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth, then return it to the pot.

Step 4: Final Seasoning and Serve

Stir in the lime juice for a hint of tanginess.

Season the soup with smoked paprika, salt, and pepper to taste.

Serve the soup hot, garnished as desired.

Leftover soup can be stored in an airtight container in the refrigerator for up to three days.