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This Thai Curry Squash Soup is a fun way to put a twist on an old favorite. You can use just about any winter squash that you like to make it!

Thai Curry Squash Soup


  • 1 small butterkin squash peeled and cubed
  • 1 14- oz. can coconut milk
  • 2 Tbsp sunflower oil or coconut oil
  • 4 cups chicken or veggie broth
  • 1 medium yellow onion thinly sliced
  • 1 small knob of fresh ginger grated (~ 3 Tbsp)
  • 3 stalks lemongrass cut into thirds
  • 1 cup mushrooms sliced
  • 1 Tbsp fish sauce optional
  • 1/2 one Thai chili or serrano pepper thinly sliced, seeds mostly removed
  • 1 lime cut into wedges for serving


  • Preheat oven to 400 degrees.
  • Add butterkin squash to a baking sheet and toss with 2 Tbsp sunflower or coconut oil and a bit of sea salt. Roast for 12-15 minutes or until tender and cooked through. Set aside to cool slightly.
  • In the meantime, add coconut milk, vegetable broth, ginger, lemongrass, and onion to a medium sauce pan and bring to a boil. Then lower heat to a simmer.
  • Add fish sauce (optional) and sliced pepper and stir.
  • Add butterkin squash to a food processor or blender with 1 cup of the broth and puree until smooth. Add the blended mixture back into the soup and stir until well combined. Add mushrooms and cook for 5-10 minutes more.
  • Taste and adjust seasonings as needed. Before serving, discard lemongrass. Garnish with fresh lime juice (HIGHLY recommended).
  • This is tasty over rice or on its own. Store leftovers in covered in the fridge for several days. You can also freeze this soup for longer term storage.