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Thai Butternut Squash Soup

Creamy fall soup with a hint of exotic flavors make this a go-to anytime meal your whole family will love!
Prep Time5 mins
Cook Time1 hr
Total Time1 hr 5 mins
Course: Soup
Cuisine: Thai
Keyword: butternut squash, exotic, fall soup, soup, thai
Servings: 4
Calories: 333kcal
Author: Rachael


  • 1 large butternut squash
  • 1 1/2 cup coconut milk
  • 1 14 ounce can chicken or vegetable stock
  • 1 lime juiced
  • 1/2 Tbs sweet chili Thai sauce I use Mae Ploy
  • 1/2 Tbs curry powder
  • 2 tbs honey
  • 1 medium onion
  • 1 Tbs olive oil


  • Cut the squash in half and scrape out the seeds (Cut it in half length wise so it will lay flat on a cookie sheet)
  • Place it face down on a baking sheet.
  • Bake at 400 degrees for about an hour. (Until the skin comes off easily)
  • When squash is almost done, chop onion small and cook over medium heat in olive oil until translucent (2-3 mins)
  • Peel skin off squash, or scrape the meat of the squash out and put it in a blender with all ingredients.
  • Blend until smooth.
  • Garnish with pumpkin seeds, cilantro, and lime.


I used a high powered blender, depending on your blender you may need to split it into two batches. My blender jar holds 8 cups, and it was full.
**Depending on the size of the squash you may want to adjust liquid amounts to achieve desired consistency. I had about 6 cups of cooked squash.


Calories: 333kcal | Carbohydrates: 37g | Protein: 4g | Fat: 21g | Saturated Fat: 16g | Sodium: 197mg | Potassium: 915mg | Fiber: 4g | Sugar: 14g | Vitamin A: 19930IU | Vitamin C: 47.1mg | Calcium: 121mg | Iron: 4.5mg