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Thai-Style Butternut Squash Soup

Oct 30, 2012 05:25AM ● By Anonymous


1 cup coconut milk
¾ teaspoon Thai red curry paste
4 teaspoons sugar
1 teaspoon salt
2 cups vegetable broth
2 teaspoons lime juice
Zest of one lime
1 teaspoon freshly grated ginger
3 cups butternut squash, chopped
Scallions, chopped, for garnish
Sour cream, for garnish
Salt and pepper


Optional toppings: Steamed shrimp, pan-fried tofu, baby spinach

In a large stockpot, whisk together the coconut milk, curry paste, sugar, salt, and broth. Add the lime juice, ginger, and squash and bring to a simmer. Cover the pot and cook until the squash is tender, about 15 minutes.

Zest the lime and add it to the pot. Puree the soup, either with an immersion blender or by transferring it in batches to a blender and carefully returning it to the pot. Season to taste, and serve immediately, garnishing it with your choice of toppings.