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!
Servings 4 people
- 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.
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.