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