Thai Butternut Squash Soup

Leigh Chmilar Butternut Squash Soup


  • 1 Butternut Squash
  • 2 Cans Chicken Broth
  • 1 Can Coconut Milk
  • 2 TBSP Olive Oil
  • 1 Large Carrot, chopped
  • 2 Stalks Celery, chopped
  • 1 Onion, diced
  • 1/2 tsp Dried Thyme
  • 2 TBSP Red Curry Paste
  • 1 TBSP Ginger Root
  • 1 TSP Salt & Pepper


  1. Preheat oven to 400°
  2. Cut Squash in half, and remove seeds. Place halves face down in a baking dish with about 1.5″ of water in the bottom.
  3. Bake in oven for 45-50 minutes, until tender.
  4. While Squash is baking, heat oil in a soup pot.
  5. Sauté the onion, carrots and celery until onion is translucent. Add Thyme, Salt and Pepper, ginger root and curry paste and quickly stir. Using a large blender, blend the mixture with 1 can of broth and coconut milk, then return the mixture to the soup pot and bring to simmer.
  6. When the squash is cooked, scoop the squash into the blender and add second can of broth. Blend until smooth, and return the mixture to the soup pot. Stir it all together and allow to simmer for 5-10 minutes.


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