Broke But Fed Thai-ish Roasted Squash Soup (Pantry-Friendly & Freezer-Ready)
There’s something deeply satisfying about turning tired vegetables into something that tastes like you planned it all along.
This soup wasn’t fancy.
It wasn’t precious.
It was “there’s a squash on the counter and a pepper that’s about to go” energy.
And honestly? That’s the best kind of cooking.
This is a Broke But Fed recipe, which means:
We use what we have.
We stretch what we can.
We build flavor without building stress.
And we cook in systems.
Why This Soup Works
This is not traditional Thai soup.
This is Thai-ish. And that’s the point.
We’re borrowing:
Red curry paste
Coconut milk
Lime
Fish sauce or soy
And combining it with:
Butternut squash
Onion
Baby carrots
A “less than fresh” bell pepper
Ginger
It’s flexible. It’s forgiving. It’s pantry-based. And it tastes like something you ordered on purpose.
Ingredients
For Roasting
1 butternut squash, peeled + cubed
1 onion, chopped
1–2 handfuls baby carrots
1 tired bell pepper (optional but recommended)
1” knob ginger, peeled + roughly chopped
1–2 tbsp oil
Salt
3 tsp red curry paste (or curry powder)
Small splash soy sauce or tamari
For Blending
1 can coconut milk (light or full fat)
1–2 cups water or broth
2 tsp miso (optional but incredible)
2 tsp fish sauce OR soy sauce (to taste)
3 tsp red curry paste (adjust to taste)
Juice of ½ lime
Optional Toppings
Rough chopped tamari almonds
Extra chili paste
Coconut milk drizzle
Extra lime
How to Make It
1. Roast Everything
Preheat oven to 400°F.
Toss squash, onion, carrots, pepper, and ginger with oil, salt, curry paste, and a splash of soy.
Roast 30–40 minutes until soft and caramelized.
Roasting = free flavor.
Caramelization = depth without extra cost.
2. Blend
Transfer roasted vegetables to a pot or blender.
Add:
Coconut milk
1 cup broth/water
Miso (if using)
Fish sauce or soy
Lime
Blend until smooth. Add more liquid as needed.
3. Adjust Like a Cook
This is where people get stuck. Don’t.
Taste it.
Needs salt? → Add soy or fish sauce
Needs brightness? → Add lime
Needs depth? → Add a tiny bit more miso
Needs heat? → Chili paste
This is cooking in systems.
You’re learning how to think, not just follow.
Stretch It (Because That’s the Point)
Want to bulk it up?
Add ½ cup red lentils before blending and simmer 15 minutes.
Serve with toast.
Pour over rice.
Freeze flat in bags for future dinners.
This is not “just soup.”
This is a base.
FAQ
Can I make this without coconut milk?
Yes. Use broth + a splash of cream or even skip it entirely for a lighter version.
Can I use frozen squash?
Absolutely. Roast straight from frozen, just add extra time.
Is this spicy?
Only if you make it spicy. Adjust curry paste to taste.
Can I freeze it?
Yes. Cool completely and freeze flat for up to 3 months.
