Thai Butternut Squash Soup

Posted by Genki Hagata on


This soup is the best way to satisfy the sweet and savory cravings. Try adding tofu or chicken to make this dish a little heartier. 



oil olive

1 onion, diced

2 medium carrots, diced

1 butternut squash, peeled & cubed

2-3 large red potatoes, cubed

1 can coconut milk

2 cups vegetable stock or water

1 small lime, juiced

2 teaspoons organic turmeric

1 teaspoon organic garlic minced

1 teaspoon organic chili powder

salt to taste

chives, roughly chopped, for serving



In a large pot, sauté the onions, carrots, turmeric, garlic and chili powder in olive oil for 5-7 minutes or until the onions begin to turn clear. Add stock, coconut milk, squash and potatoes and bring to a summer. Let simmer for 20-25 minutes or until the squash is soft. Puree with a blender. Add lime juice and salt. Enjoy as is or poured over a bowl of rice.


Learn more about turmeric!

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