Thai Butternut Squash Soup
Recipe type: Entree
Cuisine: Asian
Prep time: 
Total time: 
Serves: 3 - 4 servings
Add a little spice to your creamy butternut squash soup with this Thai twist on the classic! Warm, comforting and delicious.
  • 1 tablespoon coconut or olive oil
  • 1 small yellow onion, diced
  • 2 cloves minced garlic
  • a 1-inch piece of ginger, grated or minced
  • sea or kosher salt and fresh black pepper
  • 7 - 8 cups uncooked, cubed butternut squash
  • 1 (13.5 ounce) can coconut milk
  • ½ teaspoon ground cayenne pepper
  • 1 lime
  • a handful of pumpkin seeds or peanuts
  • Madras curry powder, optional
  • 1 tablespoon fresh chopped cilantro, optional
  1. In a large saucepan or soup pot heat the oil over medium-low heat and add the onion, garlic, and ginger with a dash of salt and pepper.
  2. Cook, stirring often 7 - 8 minutes.
  3. Add the squash, coconut milk, 1 can of water, cayenne and ½ teaspoon salt plus ⅛ teaspoon black pepper.
  4. Turn the heat up and bring to a simmer. Cook about 25 minutes, stirring every once in a while.
  5. Use an immersion blender to puree the soup until smooth and creamy; or a stand blender, being sure to hold the lid on with a kitchen towel or the lid will pop off from the steam and soup will fly everywhere.
  6. Stir in a couple teaspoons fresh lime and season to taste with more salt and pepper if needed.
  7. To serve ladle into bowls, sprinkle a little curry powder on top and swirl it into the soup with a butter knife.
  8. Sprinkle a few pumpkin seeds and cilantro on top.
©Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved
Recipe by Cinnamon-Spice & Everything Nice at