Thai Coconut Squash Soup



  • 4 cups Butternut Squash (Can use other varieties of squash as well such as delicata or amercup. Equivalent of one large squash.)

  • 1 tbsp Extra Virgin Olive Oil

  • 1 Sweet Onion (diced)

  • 2 tsps Ginger (grated)

  • 1 tsp Sea Salt (Add another 1/2-1 tsp, if desired)4 Garlic (minced)

  • 1 tbsp Sriracha (choose a cleaner brand like Sky Valley)

  • 2 tbsps Thai Red Curry Paste

  • 2 cups Organic Vegetable Broth

  • 1 can Plain Coconut Milk (I like Thrive Market or Native Forest brands)

  • 1/4 cup Cilantro (chopped (plus more for garnish))

  • 1 Lime (juice of 1/2-1 lime)

  • 2 tbsps Pumpkin Seeds


  1. Preheat oven to 425. Cut squash in half lengthwise and scoop out the seeds. Place on a baking sheet with the flesh side up and bake in oven for 45 minutes or until tender. (Roasting time will depend on the size of your squash.)

  2. Remove squash from oven and let cool. Use a spoon to carve out the flesh and set aside. Discard the skin.

  3. Place a Dutch oven or large pot over medium heat and add olive oil. When the oil is hot add the onion and garlic and saute for about 3-5 minutes or until soft. Add the ginger and saute another couple of minutes, stirring occasionally so as to not burn.

  4. Add in the curry paste and sriracha and stir to incorporate. Then add the coconut milk, stock, cooked squash, cilantro and salt and pepper. Stir, bring to a simmer, cover and cook for 10 minutes. Alternatively, if you don't want to roast the squash in advance you can simmer and cook the soup, covered, until the squash is tender, about 45 minutes to 1 hour.

  5. Add in the lime juice. Transfer soup to a blender or use an immersion blender to puree until the soup reaches a smooth, thick consistency.

  6. Divide soup between bowls and garnish with cilantro and pumpkin seeds. Enjoy!


Want more spice?

This soup has great flavor but feel free to add more sriracha, if desired. I also added a few drop of cilantro doTERRA essential oil as I was running low of the fresh herb and it tasted great!

Time Saving Techniques:

Purchase pre-cut and peeled squash. Roast in advance (up to a day in advance) and store in fridge until you make the soup. Use bottled lime juice (about 1 Tbsp).