Coconut Curry Butternut Squash Soup

It’s that time of year, pumpkins and squash are popping up everywhere. The temperatures are getting colder and it’s the perfect time for soup! This is a fun twist on your traditional butternut squash soup. The addition of red curry paste and coconut makes it spicy, rich and full of flavour. In addition to all the health benefits you’d be getting from the butternut squash, it’s also high in fiber, potassium, vitamin B6 and folate. The perfect soup that will fill you up and keep you full long after :)

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  • 1 medium-sized Butternut Squash, seeded and cut in half lengthwise

  • 1 tablespoon Olive oil

  • 2 cloves Garlic, minced

  • 1 small Yellow Onion, diced

  • 1 teaspoon Ginger, freshly grated

  • 2 tablespoons Thai Red Curry Paste

  • 3 cups Chicken or Vegetable Broth

  • 1 (15-ounce) can Coconut Milk, divided

  • Juice of 1 Lime

  • 1/2 teaspoon Salt, plus more to taste

  • 1/4 teaspoon Freshly Ground Pepper, plus more to taste

  • 1/3 cup Cilantro, chopped, to garnish

  • 1 small Lime, cut into wedges, to garnish

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Preheat oven to 375 Degrees - Cut the Butternut squash lengthwise and scrape out the seeds. Rub some olive oil, salt and pepper on the inside of the squash and place on a baking sheet with skin side down. Place in the oven and roast 30-40 minutes, until you can poke a knife into the flesh easily. Remove skin.

Heat the oil in a large pot over medium heat. Add in the garlic and onion, and saute until soft and fragrant, about 3 minutes. Add in the ginger and curry paste and stir to combine with the onion and garlic. Cook for 3 more minutes, stirring often.

Pour in the stock and mix well. Add in the cooked butternut squash and slowly pour it in while stirring to combine. Season with salt and pepper. Bring to a boil and then reduce heat to a simmer and cover. Cook for 20 minutes. Remove from heat and let cool for a few minutes.

Blend soup (in the pot with an immersion blender, or pour the soup in batches into a stand-alone blender) until smooth. Before serving, remove the soup from the heat and mix in the coconut milk (saving a few tablespoons to garnish) and lime juice. Mix well. Season with additional salt and pepper to taste.

When ready to serve, drizzle the remaining coconut milk over each bowl and garnish with fresh coriander and lime wedges.


Coconut Curry Lentil Soup


If you are looking for something hearty, healthy and filled with flavour, then this soup is for you. The coconut and spice combination will leave your house smelling absolutely delicious. 

What you'll need:

  • 1 tbsp, Coconut Oil (or Olive Oil)

  • 1 large Onion, chopped

  • 3 cloves Garlic, minced

  • 2 tbsp fresh Ginger, minced

  • 2 tbsp Tomato Paste

  • 2 tbsp Curry Powder

  • ½ tsp Hot Red Pepper Flakes

  • 5 cups Vegetable/Chicken Broth

  • 400ml can Coconut Milk

  • 1 cup Fresh Tomatoes, chopped

  • 1.5 cups Dry Red Lentils

  • 2-3 handfuls, Chopped Kale or Spinach

  • Salt and Pepper, to taste

  • juice of half a Lemon

  • chopped Fresh Coriander and a dollop of Sour Cream or Yogurt (to top)



In a stockpot, heat the coconut oil over medium heat and cook the onion, garlic and ginger until the onion is translucent (usually a couple of minutes). Add the tomato paste, curry powder, and red pepper flakes and cook for another minute. Add chopped tomatoes, cook a little, then add broth, coconut milk, and lentils. Cover and bring to a boil, then simmer on low heat for 20-30 minutes, until the lentils are very tender. Season with salt and pepper and add lemon juice.

Before serving, stir in the kale/spinach and cook for a few minutes. Garnish with coriander and sour cream.