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Thai Butternut Squash Soup - healthy, easy, vegetarian, gluten free & absolutely delicious!
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Thai Butternut Squash Soup

Healthy and delicious butternut squash soup with a Thai twist.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Servings: 4
Calories: 161kcal
Author: Jenn


  • 1 butternut squash
  • 1 tsp. olive oil
  • 1 small onion chopped
  • 2 1/2 tsp. red curry paste
  • 2 cloves garlic minced
  • 1 tsp. fresh ginger minced
  • 1 cup chicken or vegetable broth
  • 2 tsp. light brown sugar
  • 1 14-oz can light coconut milk
  • 1/4 tsp. salt
  • chopped peanuts for serving
  • chopped cilantro for serving
  • limes for serving


  • Cut your butternut squash in half and place on a microwave plate, cut side down. Add a couple tablespoons of water to the plate and place in the microwave. Cook for 5 minute increments, until squash is tender (about 10-15 minutes).
  • Meanwhile, add oil to a saucepan over medium-high heat. Add onion and sauté for 3 minutes. Add red curry paste, garlic and ginger. Stir constantly for 1 minute.
  • Add the chicken broth, brown sugar, coconut milk and salt. Bring to a boil and reduce heat and simmer 5 minutes.
  • When butternut squash is tender, remove from microwave and using a spoon, scoop out the flesh of the squash halves and place in blender. I used my Vitamix (add only half at a time if your blender is smaller).
  • Pour mixture from saucepan into the blender with squash. Remove center piece of blender lid to help steam escape and place a paper towel over it just in case soup splatters. Blend until smooth.
  • Serve in bowls with with chopped cilantro, peanuts on top and lime on the side. Enjoy!


*adapted from Cooking Light March 2013


Serving: 1g | Calories: 161kcal | Carbohydrates: 24g | Protein: 1.75g | Fat: 7.5g | Sodium: 372mg | Sugar: 8.75g