Thai Bird Chili Butternut Squash Soup

A pop of heat! Thai Bird Chili Butternut Squash Soup is absurdly yummy and comes together in under an hour! If you get cookin’ now it will be ready just in time for dinner!


  • 2 tbsp Branch and Vines Thai Chili Olive Oil
  • 1 lb cubed butternut squash
  • 1 c diced carrots
  • ½ c diced onion
  • 1 tbsp garlic, minced
  • 1 tsp pepper
  • 1 tsp paprika
  • 1 tsp salt
  • 1 tbsp Branch and Vines Smoky Dark Balsamic Vinegar
  • 1 quart vegetable or chicken stock
  • Optional, sour cream, fresh cilantro for garnish, bread for serving


Heat Thai Chili Olive Oil in a pan over medium heat.Add squash, carrots, onions and garlic, sautéing until browned on edges. (Approximately 5 minutes) Add spices, Smoky Dark Balsamic Vinegar and stock to vegetable mixture and stir. Bring to a boil. Once boiling, cover the pan, reduce heat and simmer for 30 minutes. Allow soup to cool slightly and add to a blender or use an emersion blender,  blend until smooth. Serve.

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