Thai Butternut Squash Soup #healthyvegetarian #souprecipe

Silky swish with notes of coconut and delicate spice, this fast and straightforward Thai Butternut Squash Soup is sure to heat you abreast of a cold day. With an easy list of ingredients, it’s additionally vegetarian, gluten-free, paleo and Whole30-friendly.

Similar ones embody kabocha, fruit and butter-flower squash, all of that have a lot of beta carotene (yay antioxidants!) and a sweeter style. And even higher nevertheless, if you can’t realize winter squash in any respect, carrots, sweet potato, or a mixture of each additionally add a pinch.

All of those area unit beautiful with Thai red curry paste and coconut, thus you actually can’t get it wrong. Get your biggest spoon ready!
Thai Butternut Squash Soup #healthyvegetarian #souprecipe
Also try our recipe VEGGIE POT PIES WITH PUFF PASTRY CRUST #vegan #easysoupecipe


  • 1 tbsp coconut oil
  • 1 large clove garlic
  • 1” piece fresh peeled ginger
  • 1/2 large yellow onion, or 1 small onion, diced
  • 2 tbsp Thai red curry paste (I use Thai Kitchen)
  • 5 cups butternut squash, peeled + cubed into bite-size chunks
  • 2 cups water
  • 1 15oz can light coconut milk (or regular, if you prefer a thicker consistency)
  • 1 tbsp coconut aminos (or fish sauce, if not vegan)
  • juice of 1 lime
  • toasted cashews, cilantro and lime wedges, to garnish


  1. Melt the coconut oil in a large pot for 1 minute on high heat.
  2. Sautee the garlic, ginger and onion in the Thai red curry paste until fragrant, about 2 minutes.
  3. Add the butternut squash and stir it around the pot for 1 minute, coating as much as possible.
  4. Follow with the water, coconut milk, coconut aminos and lime juice. Stir well to combine, then reduce heat to medium-low. Cover with a lid and let the soup cook for 15-20 minutes.
  5. Remove the lid from the pot and stir again. Let it cool enough to be able to taste before using a ladle to transfer the contents of the pot to a blender. (Note: You may want to do this in batches if your blender is small.)
  6. Puree the soup in the blender until completely smooth. (Note: Be careful with heat – if your blender has a removable piece in the lid, you may want to carefully remove this to allow some of the steam to escape before fully removing the lid. Taste after pureeing and add a little extra lime juice or coconut aminos, if you like.
  7. Ladle into bowls. Garnish with toasted cashews, cilantro, finely diced chilis and lime wedges (all optional) and serve.

Read more our recipe Greek Potato Salad Recipe With Garlic, Lemon And Fresh Herbs #vegetarianrecipe #quickcook

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