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Thai Curry Butternut Squash Soup

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 -6
Course: Soup
Cuisine: Asian

Ingredients

  • 2 tbsp coconut oil
  • 1 small sweet yellow onion diced
  • 3 cups of butternut squash peeled, seeded, and cut into bite-sized pieces
  • 2-3 tbsp Thai red curry paste more or less per taste
  • 2 tsp fresh lemongrass inner stalk minced
  • 2 tsp Coriander
  • 1 tsp fresh ginger minced
  • 1 tsp cumin
  • Pinch of Crushed Red Pepper Flakes to taste
  • sea salt to taste
  • 3 large cloves of garlic minced
  • 4 cups vegetable broth
  • ½ cup coconut milk full fat plus more for drizzle
  • 1 tbsp fresh lime juice
  • fresh cilantro garnish
  • Lime wedges

Instructions

    Cup of Yum
  1. Heat the coconut oil in a heavy-bottomed soup pot or Dutch oven over medium heat.
  2. Add the onion and cook, stirring often, for 2 minutes.
  3. Add the butternut squash, curry paste, lemongrass, coriander, ginger, cumin, red pepper flakes, and sea salt, to taste.
  4. Mix well and continue to cook for about 5-6 minutes, stirring often.
  5. Add the minced garlic and cook, stirring constantly, for 1-2 minutes.
  6. Add the vegetable broth and bring to a boil.
  7. Reduce heat and simmer for 30 minutes, or until the squash is very soft.
  8. Using a blender, work in batches to blend the soup thoroughly (or use an immersion blender if desired).
  9. Pour the soup back into the soup pot and add 1/2 cup of coconut milk and lime juice. Mix well.
  10. Taste and season with sea salt or more curry paste, if desired.
  11. Ladle into soup serving bowls then drizzle with a little more coconut milk then top some fresh cilantro and serve with some additional lime wedges on the side. Enjoy.
  12. Serve with additional lime wedges. Enjoy.