There is something so heartwarming about cupping a big bowl of squash soup and getting a nice steam facial filled with lemongrass, ginger, red curry paste, coconut milk, onions, and Cajun sausage (it’s all the rage now). Let’s bask in the aroma of this Thai Pumpkin Butternut Squash Soup with Cajun Sausage and even Bone Broth!
And if you want to make this vegan, no worries! Just sub with vegetable broth and omit the sausage (maybe add some veggie bouillon flavor) and you’re good to go!
This amaaaazing squash soup recipe is a part of the Sourdough Bread & Bone Broth Soup Challenge ebook that I created to get you inspired to cook the most soul-satisfying food imaginable… hearty soups and stews with a side of sourdough bread.
What is the Sourdough Bread & Bone Broth Soup Challenge?
- It’s a collection of soup and stew recipes with bone broth paired with several sourdough bread (& a gluten-free cornbread) recipes with step-by-step instructions and photos for every recipe
- The ebook has links to all of the recipes on my blog so you can see even more step-by-step photos and, in some cases, videos to help you create the recipes with ease (especially the sourdough bread recipes!
- The ebook with allllll the cozy bone broth soups, stews, and sourdough bread recipes is FREE to download
The recipe for this Thai Pumpkin Butternut Squash Soup is below!
Ingredients for Thai Pumpkin Butternut Squash Soup Recipe
- Fresh or frozen butternut squash
- pure canned pumpkin
- coconut milk (unsweetened canned)
- onion, garlic, lemongrass, ginger, red curry paste
- turmeric (totally optional)
- chicken bone broth (or sub with vegetable broth)
- Cajun andouille sausage
Where to do I find lemongrass and red curry paste?
Lemongrass is often sold as a paste in the produce section of the grocery stores. You can also use a fresh lemongrass stalk. Red Curry paste is found in small glass jars in the “International” food section. You should easily be able to find both of these items at the grocery store.
Where do I buy bone broth?
I’m a Kettle & Fire superfan, and luckily their bone broth is sold in many grocery stores throughout the country, but you can purchase it on their website and get 15% off your first purchase too!
Buy Kettle & Fire Chicken Bone Broth for this recipe (buy 6 cartons for free shipping). Use coupon code BESSIEBAKES15 for 15% off. This is an affiliate link.
How long does this squash soup recipe take to make?
This recipe is can be made in under 30 minutes, with just a few small things to chop.
Buy frozen chopped butternut squash or pre-chopped squash for even less chopping. Skip pureeing this soup if you don’t have an immersion blender. Simply use a potato masher to mash the butternut squash somewhat once it’s cooked through.
How to make this Thai Pumpkin Butternut Squash Soup Recipe
- Chop your onion, garlic, ginger, and squash (if you bought it whole)
- Slice the Cajun sausage on a diagonal and saute over medium-high heat to caramelize
- Remove the sausage from the pot and over medium heat add the onion, lemongrass paste, red curry paste, garlic and ginger (and turmeric if using) and saute until softened, 2-3 minutes
- Add the broth, canned pumpkin, and butternut squash and simmer for about 10 minutes, or longer if using fresh butternut squash
- Add the coconut milk and simmer for a few minutes to thicken
- Season with salt and pepper and serve with Cajun Sausage and crusty Sourdough Bread!
The BEST sourdough bread recipe to serve with this soup
I have tons of step-by-step photos and an instructional shaping, proofing, and baking video to show you that you CAN make sourdough bread, even if you have no prior experience!
Don’t forget to download your FREE ebook!
Bon Appetit Ya’ll,
Thai Pumpkin Butternut Squash Soup | Cajun Sausage & Bone Broth
This Thai-inspired pumpkin butternut squash soup recipe is filled with lemongrass, red curry paste, ginger, garlic, onions, and Cajun sausage for soul-satisfying flavor!
- 2 links Cajun andouille sausage or chicken sausage sliced on a diagonal
- 15 oz can pure pumpkin puree (not pumpkin pie filling)
- 10 oz bag frozen chopped butternut sqaush, or 1 small butternut squash skinned and cubed
- 1 medium onion, chopped
- 2 cloves garlic, chopped
- 2 cups chicken bone broth, or vegetable broth or good quality chicken broth
- 1 1/2 TBSP lemongrass paste
- 2 1/2 TBSP red curry paste
- 2 TBSP fresh ginger, chopped
- 1/2 cup coconut milk, unsweetened from a can
- salt and pepper to taste
- drizzle of olive oil for sauteeing
Use frozen and chopped butternut squash for ease of prep.
Skip pureeing this soup if you don't have an immersion blender. Simply use a potato masher to mash the butternut squash somewhat once it's cooked through.
Prep and Chopping
Chop the onion, garlic, and ginger. Slice the sausage links.
Heat a large pot over medium-high heat with a drizzle of olive oil. Saute the sausage until browned on both sides and cooked through (if using raw sausage).
Remove the sausage and set aside and lower the heat to medium. Saute the onions until softened 2-4 minutes, then add the ginger, garlic, red curry paste, and lemongrass paste and saute for 2-3 minutes until fragrant.
Add the chicken broth, coconut milk, pumpkin, butternut squash, and season with salt and pepper.
Partially cover and bring to a gentle simmer. Simmer for 10-15 minutes to help flavors develop. You may need to simmer for a few more minutes if using fresh butternut squash.
Season with salt and pepper to taste.
Mash the butternut squash with a potato masher or use an immersion blender if you prefer a completely smooth soup.
Top with the andouille sausage and optional dollops of goat cheese.
Serve and enjoy!
- If you can't find cajun andouille sausage or you prefer less heat, use mild chicken, turkey, or pork sausage of your choosing.
- Instead of lemongrass paste, you can use a lemongrass stalk.
Use vegetable broth and omit the sausage. Add a touch of cayenne pepper or smoked paprika to taste for extra flavor.