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!
2links Cajun andouille sausage or chicken sausagesliced on a diagonal, omit if you want it meat-free
15ozcan pure pumpkin puree (not pumpkin pie filling)
10ozbag frozen chopped butternut squash, or 1 small butternut squash skinned and cubed
1medium onion, chopped
2cloves garlic, chopped
2cupschicken broth or vegetable broth
1 1/2TBSPlemongrass pasteor a lemongrass stalk
2 1/2 TBSPred curry paste
2TBSPfresh ginger, chopped
1/2cupcoconut 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 OptionUse vegetable broth and omit the sausage. Add a touch of cayenne pepper or smoked paprika to taste for extra flavor.Freezing the soupMake 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 fridgeKeep this soup in the fridge for up to three days.