Thai Squash Soup Recipe

Thai Squash Soup Recipe

How To Make Thai Squash Soup

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Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 1 butternut squash, peeled and cubed
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 1 tbsp of Thai red curry paste
  • 1 can (14 oz) of coconut milk
  • 4 cups of vegetable broth
  • 1 tbsp of fish sauce
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)
  • Salt and pepper to taste


  1. In a large pot, heat some oil over medium heat. Add the onion and garlic, and cook until softened.

  2. Add the Thai red curry paste and stir for a minute to release its flavors.

  3. Add the butternut squash cubes and stir to coat them with the curry paste.

  4. Pour in the coconut milk and vegetable broth. Bring to a boil, then reduce heat and let simmer for 20 minutes, or until the squash is tender.

  5. Using an immersion blender, blend the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and blend until smooth.

  6. Stir in the fish sauce and lime juice. Season with salt and pepper to taste.

  7. Serve the soup hot, garnished with fresh cilantro.


  • Calories : 280kcal
  • Total Fat : 18g
  • Saturated Fat : 15g
  • Sodium : 810mg
  • Total Carbohydrates : 29g
  • Dietary Fiber : 4g
  • Sugar : 9g
  • Protein : 3g
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