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Coconut Thai Butternut Squash Soup (Vegan)

  • Author: Caitlin
  • Prep Time: 5 mins
  • Cook Time: 50 mins
  • Total Time: 55 mins
  • Yield: 4 1x


  • 1 butternut squash (yields ~2cups mashed)
  • 1 teaspoon olive or coconut oil
  • 1 small onion, cut into wedges or slices
  • 4 cloves garlic
  • 1 cup unsalted chicken or vegetable stock/broth
  • 1.5 cups unsweetened coconut milk/cream (I use Trader Joe’s Coconut Cream)
  • 12 teaspoons Thai Red Curry Paste
  • salt & black pepper to taste
  • optional: squeeze of lemon or lime juice upon serving


  1. Make Butternut Squash Mash: Remove top and bottom ends from squash and slice in half. Scoop out seeds and discard. Place cut-side-up on baking sheet or pan and sprinkle with a little salt and pepper. Bake on 400ºF for about 40 minutes, or until squash is tender all over. When soft, let cool and scoop out the squash, discarding the skin. Alternatively: you can buy pre-cooked squash, cook it in the microwave, or peel and boil/steam it. You could also simmer it in the stock until soft. Options!
  2. In a large pot or wide saucepan, warm the teaspoon of oil and sauté the onion with a sprinkle of salt (we’re talking less than 1/8 teaspoon…just a little dash). Let cook until fragrant and translucent, then add the garlic and cook another minute. Add the chicken/vegetable stock and stir to combine. Remove from heat.
  3. In a blender, add the onion/garlic/stock mixture and the cooked butternut squash. Blend until smooth.
  4. Return to pan or to a pot and stir in the coconut milk and red curry paste. Add salt and pepper to taste and cook over medium heat for about 3-5 minutes, just to marry the flavors. Season with salt and pepper and a little lemon or lime juice if desired.
  5. Serve as is or with: crusty bread, naan, rice on the side, rice noodles, salad, or another main dish component.
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