Thai-style Butternut Squash Soup

This might be one of the best soups I’ve ever made.  And it was ridiculously easy to make!  Delicious, easy, good for you = sold.  Butternut squash is in season right now, so I stock up at the market weekly and try to make something new.  Last week it was a curry/ rice dish… this week a soup!  This one was (surprisingly) a HUGE hit with Lily, who downed 2 bowls before I finished one.  You’d think the curry would turn her off but nope, she kept nodding her little head emphatically when I asked if she wanted more.

Honestly, make this one today!  Think you might love it as much as we did…

Warm, comforting butternut squash soup!

Warm, comforting butternut squash soup!


  • 4 cups butternut squash, chopped (note, for ease I bought them pre-chopped at the farmer’s market, saves a lot of time)
  • 2 carrots, chopped
  • 2 celery stalks, sliced
  • knob of ginger, minced
  • 1 tablespoon red thai curry paste
  • 1 medium/ large sweet or yellow onion, chopped
  • chopped coriander for serving
  • 1 cup coconut milk
  • 3 cups veggie stock, boiling
  • bit of olive oil for sauté

Saute the onion and ginger in a hot pan until they start to soften.  Add the curry paste, carrots and celery and sauté for around 5 min, until mixture is soft and onions are translucent.  Add the squash, veggie stock and coconut milk.  Bring to a boil then reduce heat to a simmer.  Let it simmer for around 20 minutes, or until cooked through.

Once cooked, blend it up and serve it with chopped coriander.

Hope you enjoy!