Thai Curry Butternut Squash Soup


An unseasonably mild day and a butternut squash staring me in the face, meant only one thing today…. Butternut Squash Soup!

My clients who have done pantry makeovers with me know the ingredients I have on hand for a quick meal.  Boy was I glad to have my Thai Red Curry Paste and Coconut Milk on hand!  My clients also know that I do not approve of almost all meal enhancers such as spice mixes.

So why is Thai Red Curry Paste OK? Look at the ingredients… Red Chili Pepper, Garlic, Lemongrass, Galangal (Thai Ginger), Salt, Shallot, Spices, Kaffir Lime… that’s it.  No chemicals, no preservatives, no unidentified food like substances.  Thumbs up from this Health Coach!


1 Butternut Squash

2 tsp Olive oil

2 tsp Coconut Oil

1 Onion, chopped

2-3 cloves Garlic, chopped

2-3 tsp That Red Curry Paste

2 cups Water or Vegetable Broth

1 can Unsweetened Coconut Milk

1 Lime

Salt and Pepper

Optional Garnishes: Thai Basil & Toasted Pumpkin Seeds (shown in picture) May also use Cilantro, Cashews….



Roast Butternut Squash: Cut squash in half lengthwise, scoop out seeds, drizzle with olive oil and season with salt and pepper, lay face down on a baking tray with a bit of water in the bottom. Bake for 1 hour or until soft at 375 degrees. When cooled, peel off skin.

In a dutch oven or pot, heat coconut oil on medium high heat – sautée onion and garlic until softened (5-7 minutes). Stir in curry paste. Add squash into pan and 1 cup of water or broth. Mix together. Squash will be chunky. Doesn’t have to be mixed well, just incorporate the flavors.

Transfer squash mix into a Vitamix or blender with 1 more cup of water or broth. (add more if necessary) Process until smooth.

Pour purée back into pot. Over low heat stir in Coconut Milk and squeeze in the lime. Season with salt & pepper to taste.




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