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A bowl of Pumpkin butternut squash soup with a piece of goat cheese toast
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Thai Pumpkin Butternut Squash Soup | Cajun Sausage

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
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people

Ingredients

  • 2 links Cajun andouille sausage or chicken sausage sliced on a diagonal, omit if you want it meat-free
  • 15 oz can pure pumpkin puree (not pumpkin pie filling)
  • 10 oz bag frozen chopped butternut squash, or 1 small butternut squash skinned and cubed
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 2 cups chicken broth or vegetable broth
  • 1 1/2 TBSP lemongrass paste or a lemongrass stalk
  • 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

  • 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.  
    If you are using a lemongrass stalk, trim the top and the base and crush the stalk by pressing down on it with the knife flattened. This will release the flavor. Chop the pieces into 1 to 2-inch pieces and add to the soup. Remove the stalks before serving.

Instructions

  • 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. 
    You can also use a blender or food processor to puree the soup. Just be sure to vent it while blending.
  •  Top with the andouille sausage and optional dollops of goat cheese. 
  • Serve and enjoy!

Notes

Ingredient Substitutions
  • 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.
Vegetarian/Vegan Option
Use vegetable broth and omit the sausage.  Add a touch of cayenne pepper or smoked paprika to taste for extra flavor.
Freezing the soup
Make sure to cool it completely before placing it in a freezer safe container.  If you only want to thaw a small portion out at a time, add a smaller amount to each container. Keep frozen for up to one month.
Keeping it in the fridge
Keep this soup in the fridge for up to three days.