Go Back
+ servings
Thai Roasted Butternut Squash Soup 

Thai Roasted Butternut Squash Soup

Course Soup
Prep Time 30 minutes
Cook Time 55 minutes
Servings 4
Calories 443 kcal


  • 8 cups butternut squash ~ 2.5 pounds, peeled, seeded, cut into 1" pieces
  • 1 large sweet potato peeled, cut into 1" pieces
  • 2 medium onion cut into 1/2" slices
  • 3 tablespoons extra virgin olive oil
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon Thai red curry paste
  • 1 inch ginger peeled, chopped
  • 3 cloves garlic chopped
  • 4 cups low sodium vegetable broth
  • 1/2 cup light coconut milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups cooked adzuki beans


  1. Preheat oven to 400 degrees.  Place squash, sweet potato and onion in a large mixing bowl.  Drizzle with 3 tablespoons olive oil and toss vegetables well.  Transfer vegetables to a parchment paper lined baking sheet in a single layer. Bake for 40 minutes, or under tender.

    Thai Roasted Butternut Squash Soup 
  2. Heat 1 teaspoon oil in a large stockpot.  Add red curry paste, ginger and garlic and stir well.  Cook until fragrant, about 1 minute.  Add vegetable stock, coconut milk, salt and pepper.  Bring to a boil, then reduce heat and cook, covered, for 10 minutes.

  3. Place roasted vegetables and stock in a blender and blend until smooth.  You will need to do this in several batches, depending on the size of your blender.  Return blended soup to stockpot.  

    Thai Roasted Butternut Squash Soup 
  4. Stir in adzuki beans, if desired.

Nutrition Facts
Thai Roasted Butternut Squash Soup
Amount Per Serving
Calories 443 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 3g19%
Sodium 379mg16%
Potassium 1539mg44%
Carbohydrates 74g25%
Fiber 14g58%
Sugar 13g14%
Protein 11g22%
Vitamin A 41921IU838%
Vitamin C 66mg80%
Calcium 202mg20%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.