Thai Butternut Squash Soup

Course Soup
Cuisine Soup
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 6


  • 1 tbsp Avocado Oil
  • 1 large Carrot finely chopped
  • 1 medium Onion finely chopped
  • 1 tsp Fresh Ginger grated
  • 3 cloves Garlic minced
  • 2 tsp Red Curry Paste
  • 14.5 oz Unsweetened Coconut Milk 1 can
  • 4.5 cups Vegetable Broth
  • 4 lb Butternut Squash about 1 large or 2 medium
  • 1 tbsp Lime Juice
  • 1/2 tsp Salt
  • 1/2 tsp White Pepper

Garnish Suggestions:

  • Scallions
  • Sour Cream
  • Fresh Chopped Cilantro
  • Thai Basil Leaves


  1. Preheat the oven to 400 degrees. Line a large, rimmed baking sheet with aluminum foil.

  2. Microwave the butternut squash for about 5 minutes to soften just a little bit. Cut the squash in half lengthwise. Scoop out the seeds and discard them. 

  3. Brush or spray the squash (top and bottoms) lightly with oil. Sprinkle the cut side with a small amount of salt and pepper. 

  4. Place in oven and roast for 40 minutes or until easily pierced with a fork. Remove from oven and scoop out the inside of the squash.

  5. Meanwhile, heat the avocado oil over medium heat in a dutch oven or other large pot. Add the carrot and onion and cook for about 5 minutes. Add the garlic and ginger and cook for an additional 5 minutes or until vegetables begin to soften. Stir in the red curry paste and cook for 1 minute.

  6. Add the coconut milk and vegetable broth to the pot. Bring to a boil and then reduce a simmer. Cook for 10 minutes. Add the squash pulp and cook for an additional 10 minutes.

  7. Puree the soup with an immersion blender {you can also do it in batches in the blender or food processor}

  8. Stir in lime juice, salt and white pepper. Top with your choice of garnishes.