Thai Style Butternut Squash Soup

Total Time
10 mins
20 mins

A lovely, creamy alternative to the sin free version, although you could reduce the fat content by using reduced fat coconut milk.

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  1. Heat the olive oil in a heavy based pan and cook the onion until soft.
  2. Add the stock, butternut squash and curry powder to taste- as spicy as you like!
  3. Bring to the boil and then cover and simmer until the squash is tender.
  4. Once the squash is cooked, stir in the coconut milk.
  5. Pour into a food process/liquidiser and blend until smooth.
  6. Return to the pan and warm through.
  7. Season to taste and serve.
Most Helpful

5 5

Yum! I needed to add more than 1 pint of stock (I used Chicken Better than Bouillon ) because my squash was huge and a pint hardly covered all of the cubes. I recommend using "1 pint" as a guideline and adding more broth or water if needed. Instead of curry powder, I substituted Mae Ploy brand red curry paste. For a garnish, I roasted the squash seeds in the oven with salt and olive oil and sprinkled a few on top of the soup. It was delicious as leftovers, too. We'll be making this again!

4 5

My husband and I love this soup. it is so easy to make. I just throw all the indgredients into the crock pot (along with some carrots) and go to work. I found the original recipe a little bland for us so I added about a tablespoon of moroccan season to spice it up.

4 5

I love this soup but it does need more spices. I added extra curry, garlic and lime juice. Other than that, it's delicious! Thanks.