There is something so heartwarming about 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 flavorful and Easy Pumpkin Butternut Squash Soup with Cajun Sausage!
And if you want to make this vegan, no worries! Just sub with vegetable broth and omit the sausage and you’re good to go!
Jump to:
- Ingredients for this amazing soup
- Where to do I find lemongrass and red curry paste?
- How long does this squash soup recipe take to make?
- Time-Saving Tips
- Can I make this soup vegan?
- How to make this soup
- Can I freeze this soup?
- How long will this soup stay fresh?
- More delicious soup recipes
- Thai Pumpkin Butternut Squash Soup | Cajun Sausage
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.
Ingredients for this amazing soup
- Fresh or frozen butternut squash: Frozen is already chopped and ready to use
- Pure canned pumpkin: Lends a creamy texture and deeper orange color
- Coconut milk (unsweetened canned): Adds a creamy flavor that pairs so nicely with squash
- Onion and Garlic: Because onion and garlic!
- Lemongrass: You can use a stalk of lemongrass or pureed lemongrass in a tube
- Fresh ginger: Adds a bright flavor that pairs with the lemongrass and coconut milk
- Red curry paste: Adds even more thai-inspired flavors
- Turmeric (totally optional): Adds color and it’s an anti-inflammatory ingredient
- Chicken broth (or sub with vegetable broth)
- Cajun andouille sausage (optional): Brings a little heat and pairs with the Thai flavors
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 often close to the soy sauce. You should easily be able to find both of these items at the grocery store.
How long does this squash soup recipe take to make?
Although this recipe has complex flavor it can be made in under 30 minutes, with just a few small things to chop.
Time-Saving Tips
- 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.
Can I make this soup vegan?
Yes! Because it has coconut milk instead of cream, it’s already dairy-free. Just omit the andouille sausage to make it vegan. If you want to add some of that flavor back in, just add some of your favorite Cajun spice blend or a touch of cayenne pepper or smoked paprika to taste with the onion and garlic.
How to make this soup
- 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. This will add flavor to the base of the soup.
- 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 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!
Can I freeze this soup?
Yes this soup freezes beautifully. Just 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.
How long will this soup stay fresh?
In the refrigerator, this soup will stay fresh for 3 days, and it will likely taste even better after it sits in the fridge!
More delicious soup recipes
- Easy Greek Lemon Chicken Soup
- White Bean Chicken Meatball Soup with Pesto
- Apple Chicken Dumpling Soup
- Instant Pot Beef Stew
- Instant Pot Chili
I served this soup with some goat cheese toast and topped it with the andouille sausage, yum!
Download the Sourdough Bread & Bone Broth Soup ebook!
Bon Appetit Ya’ll,
Leslie O.
Thai Pumpkin Butternut Squash Soup | Cajun Sausage
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
- 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.
Leave a Reply