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Thai Pumpkin Butternut Sqaush Soup Recipe with Cajun Sausage

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!

Course Dinner, Soup
Cuisine Fall-Inspired
Keyword butternut squash soup recipe, pumpkin soup, squash soup recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Bessie Bakes

Ingredients

  • 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

Instructions

Time-Saving Tips

  1. Use frozen and chopped butternut squash for ease of prep. 

  2. 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

  1. Chop the onion, garlic, and ginger. Slice the sausage links.  

Instructions

  1. 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).

    Cajun Sausage sauteeing in dutch oven for Thai pumpkin butternut squash soup
  2. 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.

    Thai Pumpkin Butternut Squash soup ingredients
  3. Add the chicken broth, coconut milk, pumpkin, butternut squash, and season with salt and pepper.

    Thai pumpkin butternut squash soup simmering in a dutch oven
  4. 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.

  5. Season with salt and pepper to taste. 

  6. Mash the butternut squash with a potato masher or use an immersion blender if you prefer a completely smooth soup. 

  7.  Top with the andouille sausage and optional dollops of goat cheese. 

    Thai Pumpkin Butternut Sqaush Soup Recipe with Cajun Sausage
  8. Serve and enjoy!

Recipe Notes

Ingredient Substitutions

Vegetarian Option

Use vegetable broth and omit the sausage.  Add a touch of cayenne pepper or smoked paprika to taste for extra flavor.