Thai Butternut Squash Soup

Now that it’s cold out, I can’t get enough of soup. Actually, who am I kidding? I was cooking soup on 95 degree days this summer! Seriously though, this Thai Butternut Squash Soup hits the spot for the colder months ahead. Not only is it bursting in color, but it has a vibrant flavor too. A mixture of spice, sweet & tang all at the same time. I topped mine with Thai Baked Tofu, which I highly recommend. Recipe for the tofu below as well.


2 tablespoons vegetable oil

2 cups chopped onions

2 garlic cloves, minced

1 teaspoon salt

1 tablespoon peeled and grated fresh ginger

1 teaspoon Thai curry paste (or more later to taste)

1 Butternut Squash (about 2 1/2 pounds), peeled, seeded & chopped (6 cups)

3 cups water

1 lime

1 (14-ounce) can unsweetened coconut milk

2 cups baby spinach, cut into chiffonade (long thin strips)

Sugar as needed

1/4 cup chopped fresh cilantro


1.) Warm the oil in a covered soup pot on medium-low heat. Add onions, garlic and salt and cook until the onions have softened (about 10 minutes). Stir in ginger and curry paste and cook for a minute or two more. Add the Squash and water and bring to a boil. Reduce the heat and simmer until the squash is tender, 15-20 minutes.

2.) While the Squash is cooking, zest and juice the lime. Add about a teaspoon of zest and 1 tablespoon of the juice to the pot. When the Squash is tender, stir in half of the coconut milk. In a blender or food processor, purée the soup. Be careful, hot soup can crupt!

3.) Return the puréed soup to the pot and reheat. Taste for sweetness, spice, salt and tang. Depending on the sweetness of your Squash, a spoonful of sugar may bring the soup to life. Add more lime juice and or curry paste to taste.

4.) Stir in the chiffonade of spinach and the cilantro and cook just until the spinach has wilted. Serve!


2 tablespoons vegetable oil

3 tablespoons soy sauce

2 garlic cloves, pressed or minced

1 teaspoon finely grated lime zest

3 table spoons fresh lime juice

1 tablespoon sugar or maple syrup

1 to  2 tablespoons red or green curry paste


1.) Preheat oven to 400 degrees. Cut the tofu into cubes. Lightly oil a baking pan that will hold the tofu in a single layer (a 9 inch square or 9 X 7 inch baking dish works well).

2.) In a small bowl, whisk together the marinade ingredients. In the baking dish, gently toss the tofu with the marinade until all the surfaces are coated.

3.) Bake uncovered for 30 – 40 minutes, gently stirring after 20 minutes. When it is done, the tofu will be firm with crisp edges, and the marinade will have been mostly absorbed. Add desired portion to soup!



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