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Thai Butternut Squash Soup |

Thai Butternut Squash Soup

  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 6 servings 1x


A creamy and spicy butternut squash soup, filled with Thai flavors. This soup is the perfect way to keep warm on a cold night!



  • 1 tablespoon olive oil
  • 1 medium sweet onion, chopped
  • 1 1-2 inch piece fresh ginger, peeled and grated
  • 2 cloves garlic, minced
  • 2 tablespoons red curry paste
  • 1 to 2 (14.5 oz) cans coconut milk
  • 4 cups low-sodium chicken broth
  • 1 3-pound butternut squash soup, peeled, seeded and cut into 1 inch cubes
  • 1 lime, juiced
  • 1 teaspoon salt
  • 1/3 cup unsalted peanuts, chopped
  • 1/3 cup sliced scallions
  • 3 whole wheat pitas or flabreads, halved


  1. In a large pot, heat the oil. Cook the onion until soft. Add in the ginger and garlic and cook for 1 minute. Add in the curry paste and stir, cooking one more minute.
  2. Add in the coconut milk, chicken broth, and squash. Bring to a boil then reduce to a simmer. Cook for 15-20 minutes, until the squash is tender.
  3. Puree the soup with an immersion blender, or working in batches in a food processor or blender. Stir in lime juice and salt. Serve topped with peanuts and scallions with the bread on the side.
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  5. adapted from Family Cirlce