Squash, Pumpkin & Chile Thai Soup

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I had squash and hot red chiles in my fridge and my Aunt grew these amazing plum tomatoes in her garden. I added some pantry staples to create an easy weeknight meal filled with spicy/sweet flavors. Crispy, toasted ciabatta bread on the side is optional but absolutely perfect.

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You’ll Need:
1 butternut squash, roasted and diced
Thai coconut milk, 8 oz
Vegetable stock, 4C
Thai red curry, 1T
Pumpkin puree, 8 oz
2 red chiles, diced
Salt & Pepper, dash
4 plum tomatoes, diced

MAKE IT:
In a large pot, combine all ingredients except for tomatoes. Simmer over medium high heat for 30 minutes.

Puree using an immersion blender.

Place diced tomatoes in a bowl. Ladle the soup on top. Garnish with fresh parsley.

I ate a few servings of this but it’s all good because each ingredient is loaded with nutrition! If your family doesn’t exactly like the spice/heat omit the chile peppers and replace with roasted red peppers.

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4 thoughts on “Squash, Pumpkin & Chile Thai Soup

  1. Hi Caitlin Cooks,

    I work for Twin Pines Landscaping, and we are putting together a bunch of our favorite Thanksgiving recipes featuring fruits and veggies to share on our social media accounts! With your permission, we’d love to share your picture and link to the recipe here on your blog! Let us know what you think!

    Thanks, and Happy Almost Thanksgiving!
    Ashley DiFranza and The Twin Pines Landscaping Team

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