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thai butternut squash soup in bowl

Thai Butternut Squash Soup

  • Author: Annika Ek


This fall soup is creamy with a hit of Thai flavours. Butternut squash is a source of vitamin A and C as well as the minerals calcium and iron and plenty of fiber.


  • 1 tbsp avocado oil
  • 2 tbsp red curry paste
  • 1/2 red onion
  • 1 roasted butternut squash
  • 4 cups chicken stock
  • 1 tbsp coconut sugar
  • 1 tbsp fish sauce
  • 1 tsp salt
  • 68 turns black pepper
  • 1 can coconut milk


  1. Remove skin from roasted butternut squash. Finely chop red onion.
  2. Heat avocado oil on medium high in a large thick bottomed pot, add red curry paste and stir until fragrant for about one minute.
  3. Add red onion and cook for 2 minutes until soft, stirring occasionally.
  4. Add cooked squash and stir to combine with curry paste and onions.
  5. Add chicken stock, coconut sugar, fish sauce, salt and black pepper. Cover and bring to a boil and let simmer for 5 minutes.
  6. Add coconut milk and return to a simmer for a minute or two.
  7. Remove from heat and let cool for a few minutes. With immersion blender puree soup until creamy. Taste and adjust seasoning as needed.
  8. Optional, decorate with a fried sage leaf and coarse salt flakes.


This soup is perfect during fall and is a nice start a Thanksgiving feast.

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