Thai Butternut Squash Coconut (Print)

Aromatic, velvety blend of butternut squash and coconut milk infused with authentic Thai seasoning.

# Components:

→ Vegetables

01 - 1 medium butternut squash (approximately 2.5 lbs), peeled, seeded, and cut into 1-inch cubes
02 - 1 medium yellow onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 thumb-sized piece fresh ginger (about 1 inch), peeled and grated
05 - 1 medium carrot, thinly sliced

→ Liquids

06 - 1 can (14 fl oz) full-fat coconut milk
07 - 3 cups vegetable broth

→ Spices & Seasonings

08 - 1 tablespoon red Thai curry paste (adjust to taste)
09 - 1 tablespoon olive oil or neutral oil
10 - 1 tablespoon soy sauce or tamari (for gluten-free option)
11 - 1 teaspoon brown sugar
12 - Salt and black pepper, to taste
13 - Juice of 1 lime

→ Garnishes (optional)

14 - Fresh cilantro, chopped
15 - Sliced red chili
16 - Toasted pumpkin seeds
17 - Extra coconut milk for swirling

# Directions:

01 - Heat the oil in a large soup pot over medium heat. Add the chopped onion and sliced carrot and sauté for 3 to 4 minutes until softened.
02 - Stir in the minced garlic, grated ginger, and red Thai curry paste. Cook for 1 to 2 minutes, stirring constantly, until fragrant.
03 - Add the cubed butternut squash and stir well to coat with the aromatic mixture.
04 - Pour in the vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20 to 25 minutes until the squash is very tender.
05 - Stir in the coconut milk, soy sauce or tamari, and brown sugar. Simmer for an additional 5 minutes.
06 - Remove pot from heat. Using an immersion blender or transferring in batches to a countertop blender, purée the soup until completely smooth.
07 - Return soup to the pot if needed. Season with salt, black pepper, and lime juice to taste.
08 - Ladle soup into bowls and garnish with chopped cilantro, sliced red chili, toasted pumpkin seeds, and a swirl of coconut milk if desired.

# Expert Advice:

01 -
  • Gorgeous color and smooth velvety texture
  • Naturally vegan and gluten free
  • Comes together with simple everyday vegetables
  • Warming Thai flavors without the need for specialty equipment
  • Perfect for meal prep and freezes beautifully
02 -
  • Full of fiber and vitamins
  • Dairy free friendly for almost any table
  • You can blend it as chunky or smooth as you like
03 -
  • Roast the squash first if you want a deeper roasted flavor and extra sweetness
  • Always taste and adjust with a bit more lime or salt at the end before serving
  • If using a countertop blender let the soup cool a few minutes to avoid steam buildup
  • A drizzle of chili oil makes an eye catching garnish and a little more heat
  • Do not skip the fresh herbs on top as they really wake up the finished dish

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