Thai Squash Soup – Freezer Fridays

Welcome back to Freezer Fridays! I’ve had multiple comments and emails about more freezer friendly meals so today I bring you a delicious low-calorie soup made with super fresh seasonal ingredients.

I love butternut squash soup. It tastes like fall. I’ve been making butternut squash soup for years, with just the usual sort of ingredients (see last year’s verion HERE), but my mom just introduced me to what I think is the best tasting soup I’ve ever had. She picked it up at a natural market in her hometown and begged me to replicate it. I obliged and WOW is this good soup.

Instead of confining this to butternut only, I wanted to take advantage of the season’s many varieties of squash. So I combined butternut (grown in my garden!) with acorn and delicata, but feel free to substitute your favorite varieties. Thai flavors are added in the form of lemongrass, ginger and light coconut milk. The result is a creamy tasty soup that is both filling and low-calorie. A 2 cup serving of this soup has only 104 calories!

How to Freeze Soup

  1. Allow soup to cool
  2. Using a measuring cup, add 2 cups of soup to a Ziploc freezer bag (quart sized)
  3. Squeeze out all excess air and seal
  4. Label with type of soup and date
  5. Lay completely flat in the freezer
  6. Layer soup bags for optimum storage

Frozen soup should keep in the freezer for at least 3 months. To thaw for dinner, simply put the freezer bag in the refrigerator in the morning and heat up after work.

5.0 from 4 reviews
Thai Squash Soup - Freezer Fridays
Prep time
Cook time
Total time
Recipe type: Soup
Cuisine: Thai
Serves: 8
  • 1 butternut squash, peeled, seeded and chopped into 1" chunks
  • 1 acorn squash, peeled, seeded and chopped into 1" chunks
  • 1 delicata squash, peeled, seeded and chopped into 1" chunks
  • 1 tbsp olive oil
  • 1 yellow onion, diced
  • 2 cloves of garlic, minced
  • 4 cups (32oz) low sodium veggie broth
  • 2 tbsp tomato paste
  • 1.5 cups water
  • 1 can LIGHT coconut milk
  • 2" chunk of fresh ginger, peeled and sliced
  • 1 stalk of lemongrass, washed
  • 2 tbsp fresh cilantro
  1. In a large pot, saute onion, garlic and ginger in olive oil until softened 4-5 minutes on medium heat
  2. Add all other ingredients, cover and bring to a boil
  3. Reduce heat to med-low and simmer 25-30 minutes, until the squash is fully cooked and fork tender
  4. Remove the stalk of lemongrass
  5. Puree the soup, either in batches in a glass blender OR using a immersion blender OR by mashing with a potato masher
  6. Garnish with additional cilantro and serve
Nutrition Information
Serving size: 2 cups Calories: 104 Fat: 4.4g Fiber: 2g Protein: 1g

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16 Responses to Thai Squash Soup – Freezer Fridays

  1. Melissa@EyesBigger October 5, 2012 at 4:02 am #

    LOVE squash soup but i’m used to versions that use apples and cinnamon, which is awesome – but I love the Thai take on this. Going to find me some squash this weekend!

  2. The Mistress of Spices October 5, 2012 at 4:11 am #

    Love it! I have something similar on my blog (a Thai pumpkin soup). Thanks for the tips on freezing soup as well!

  3. linda October 5, 2012 at 11:52 am #

    Tried this one at Dara’s house. Delicious and filling!

  4. cquek October 5, 2012 at 1:40 pm #

    Oh heavens!! those look utterly delicious!!!

  5. Colleen @ Culinary Colleen October 5, 2012 at 5:34 pm #

    Thai flavors with winter squash are the BEST. Also, I’m impressed with how well organized your freezer looks!

  6. CCU October 5, 2012 at 10:40 pm #

    I have not had a good squash soup in ages, this looks delicious 😀

    Choc Chip Uru

  7. Rachelle October 6, 2012 at 6:29 pm #

    Is there a possible substitute for lemongrass? I am not sure if they always have it at my local grocer.

    • Dara October 7, 2012 at 2:54 am #

      Great question Rachelle! There is no perfect substitute, but adding a teaspoon or so of lime zest will give you the same citrusy flavor.

  8. Stephanie @ Legally Blinde October 6, 2012 at 8:34 pm #

    I love your “freezer Friday” series! That’s such a great idea. I know I always appreciate having a few things stashed away in my freezer for long days or days I just don’t feel like cooking dinner. And that’s so smart to store your soup like that! I can also always use some space-saving tips :)

  9. Jenn and Seth October 6, 2012 at 11:11 pm #

    your freezer is so organized, when you open mine, about 5 things fall out and hit you on the head. i should probably do something about that. your soup sounds soooo good, and i love that you used a variety of squashes in here!

  10. mjskit October 7, 2012 at 3:27 am #

    Love the squash soup, especially with the addition of the lemongrass and coconut milk. Sounds quite yummy and one that you certainly wouldn’t want to waste. Any leftovers -in the freezer for sure!

  11. Nami | Just One Cookbook October 10, 2012 at 3:11 am #

    It’s rare to say this but I love and am jealous of your freezer! Most of my freezer items are uncooked stuff and they are required to be cooked! How convenient is that to heat up whenever I want to eat soup!! Love the color of your squash soup. Sounds wonderful. Lemongrass is one of my favorite ingredient I discovered this year. :) I love Thai food!!

    • Dara October 13, 2012 at 11:46 pm #

      Awww thanks Nami. Sometimes I just need something low maintenance after a long day at work. Lemongrass is wonderful. I am just learning how to use it.

  12. Lane @ Supper for a Steal October 19, 2012 at 12:46 pm #

    I’m obsessed with squash and thai! I need to be on the lookout for light coconut milk. Usually that packs on the calories. Great idea to freeze in ziploc bags. Would definitely help for my tiny freezer.

  13. Marche October 29, 2012 at 11:43 pm #

    Can you please tag this with Freezer Friday? I want to make sure I follow all your awesome freezer recipes going forward! =)

    • Dara October 30, 2012 at 12:18 am #

      Marche – that is a great idea! I will create a Freezer Friday category for you tonight! Thanks for stopping by.

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