Thai Coconut Curry Squash Soup


Butternut Squash; Thai Coconut Curry Soup


Fall is on the horizon

Many things about this time of year appeal to me, but nothing more than homemade soups. I am always on a mission of creating a new recipe for a delicious, satisfying and visually appealing soup.

There are many soup recipes out there and anyone who knows me understands that I never ever follow a recipe(unless I’m baking :)). I don’t like being put in a box when it coms to cooking, this is where each individuals creativity can be unleashed!

Thailand and it’s amazing flavours

Ahan Thai is the national cuisine of Thailand, balance, detail, and variety are of paramount significance to Thai chefs. 

Thai food is known for demonstrating “intricacy; attention to detail; texture; colour; taste; and the use of ingredients with medicinal benefits, as well as good flavour”, as well as care being given to the food’s appearance, smell and context.  This is perhaps why I like to add Thai infusion to many of my recipes.

Butternut Squash

A few weeks ago I decided to make a butternut squash soup which I have made numerous times, however, I thought I would put a Thai twist on it and I’m so happy I did.Butternut squash is a wonderful vegetable. It is versatile and can used in many different ways. Soups, stir fry, steamed, baked, desserts are just a few to mention. Butternut squash instructions.


Thai Coconut Curry Soup Recipe

Not sure why on a hot day in summer I felt like making this soup but I had a couple cans of organic coconut milk in my cupboard and a 2 week old butternut squash and I thought, what the heck, lets make a warming flavourful soup tonight.

One of my favourite spices is curry, in fact if blood types are correct(I’m type O-), curry is supposed to be a great spice for you. Curry  tumeric and many other spices of the east are very beneficial and used for many medicinal purposes.

I did not use any other recipe for this soup. This is all from scratch and I will try my best to give exact measurements(Sorry I don’t measure & I made this soup 3 weeks ago). The best thing to do when cooking is add a little bit of ingredient at a time and taste it as you go especially when adding spices.

OK, so here it is below, oh, and don’t forget! the best side to a delicious soup is of course fresh bread, my go to is sour dough. 🙂

Recipe Serves 4-5 (When chopping ingredients, do not be picky as you will be blending all these ingredients in a blender once boiled.)


  • 1 Butternut squash 1-2 lbs (peeled, cubed)
  • 2 tablespoons olive oil OR coconut oil
  • 1/2 red bell pepper (chopped)
  • 1/2 green pepper(chopped)
  • 1 medium onion(chopped)
  • 1 leek (chopped) be sure to clean really well inside leaves. How to clean and slice leeks
  • 2-3 cloves garlic OR 2 tablespoons jar chopped garlic
  • sea salt/ground pepper to flavour
  • 1 teaspoon curry(of choice)
  • 1/2 teaspoon corriander
  • 1/4 teaspoon ground fresh ginger
  • 1/2 teaspoon ground tumeric
  • 1/2 can (400 ml) organic coconut milk
  • 2-3 small fresh basil leaves(Thai sweet basil or asian basil is best)
  • 2 cups low sodium veggie broth


  1. In a large saucepan sauté peppers, onions & garlic in olive oil on low until translucent.
  2. Add 2 cups of veggie broth and rest of ingredients EXCEPT the coconut milk.
  3. Once squash is firm & tender(not mushy) you can use your blender(vitamix), magic bullet, etc…and carefully add all ingredients(you made need to do two separate portions at a time. Blend until smooth.
  4. Place soup mixture into a soup pot and bring to boil for 2 minutes, stirring frequently. Once boiled, turn down to a simmer for 15  minutes.
  5. Add coconut milk at this stage and continue to simmer for another 15-30 minutes to absorb all flavours.

Serve with fresh basil leaves on top and with your favourite bread of choice & enjoy!

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