Thai Butternut Squash Soup

By Wednesday, October 16, 2013

The perfect fall soup.


Things that mean fall to me:

  1. Soup
  2. Squash
  3. Pumpkin
  4. Chrysanthemums
  5. Fall colours/leaves

Did I miss anything?

I decided it was an appropriate time to make a delicious squash soup. Normally I gravitate towards my go-to soups, like my Mama’s spicy squash soup or the carrot squash soup I tried last year. But I actually ended up combining three different recipes into this one (and played with quantities a bit).

And you know me… I swoon over anything Thai. So basically this soup and I are a match made in heaven.

Thai Butternut Squash Soup


  • 1/4 cup coconut oil (or regular oil)
  • 1 onion, chopped
  • 4 tsps minced garlic
  • 1 tbsps minced ginger
  • 3 tbsps yellow curry paste
  • 5 cups chicken stock
  • 5 cups peeled/chopped butternut squash
  • 1 can coconut milk
  • 1 tsp brown sugar
  • 1 tsp fish sauce
  • 1 tbsp lime juice
  • salt & pepper, to taste


  1. Heat oil in a large pot. When melted, add onion and fry until cooked. Add garlic, ginger and curry paste and fry until fragrant. Add stock and squash, bring to a boil and simmer for 30 minutes. Blend well, then add coconut milk and sugar and reheat in the pot. Add fish sauce, lime juice and salt & pepper before serving - stir well. Garnish with peanuts, sour cream, and chopped cilantro (optional).

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