Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Thai spices and creamy coconut milk distinguish this version from traditional butternut squash soup. Curry paste is a convenient way to add complex flavor, but if you want to make sure this soup is vegan or if you are allergic to shellfish, check the ingredient list carefully--some brands contain shellfish.

Source: EatingWell.com, August 2018


Recipe Summary

25 mins
45 mins


Ingredient Checklist


Instructions Checklist
  • Heat oil in a large saucepan over medium heat. Add onion, garlic and ginger; cook, stirring, until starting to soften, about 3 minutes. Add curry paste and cook for another minute. Add broth, squash and salt; bring to a boil. Reduce heat to maintain a simmer and cook, stirring occasionally, until the squash is tender, 20 to 25 minutes. Stir in coconut milk and lime juice and cook until heated through, 1 to 2 minutes more. Remove from heat.

  • Puree the soup in the pot using an immersion blender or in batches in a blender. (Use caution when blending hot liquids.) Serve garnished with cilantro and a squeeze of lime, if desired.


To make ahead: Refrigerate soup for up to 4 days. Reheat before serving.

Nutrition Facts

1 cup
183 calories; protein 1.9g; carbohydrates 13.4g; dietary fiber 2.7g; sugars 3.6g; fat 14.4g; saturated fat 9.8g; vitamin a iu 8297.9IU; vitamin c 13.8mg; folate 25.1mcg; calcium 54.5mg; iron 2.3mg; magnesium 46.9mg; potassium 354.9mg; sodium 313.2mg; thiamin 0.1mg.

3 fat, 1/2 starch, 1/2 vegetable