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Easy Thai Style Butternut Squash Soup {vegan, paleo}

  • Author: Ingrid DeHart -
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


This Thai Style Butternut Squash Soup has a rich, creamy texture and incredibly satisfying taste. Since there are only 6 ingredients it’s easy to make.



  • 1 Tablespoon coconut oil or ghee
  • 1 medium onion thinly sliced
  • 1 Tablespoon chopped fresh ginger
  • 2 Tablespoons Thai Red Curry Paste
  • 1-3 pound butternut squash peeled, seeded and cut into 2” chunks (about
    7 cups)
  • 3 cups water or stock
  • ¼½ teaspoon red pepper flakes or 1 Thai chili optional
  • 1 can unsweetened coconut milk
  • 2 stalks lemon grass, white part only, cut into 1 1/2″ pieces or 3one inch strips of lemon peel
  • Celtic sea salt to taste

Optional Garnishes

  • ½ cup pomegranate seeds
  • Lime juice
  • Coconut milk


  1. In large pot melt ghee or oil.
  2. Add onion and ginger sauté on medium-low until onion is soft about 5 minutes. Don’t let it get brown.
  3. Add curry paste and cook stirring 2 minutes.
  4. Add squash, lemon grass or lemon peel (Count how many pieces you put in to make sure you get them all out).
  5. Add water or stock and coconut milk. Bring to a boil.
  6. Cover and simmer 20-25 minutes, until squash is tender.
  7. Remove the lemon grass or lemon peel .
  8. Blend the soup in a blender. Add salt to taste
  9. Serve garnished with pomegranate seeds or lime juice or a swirl of coconut milk.


Nutrition information is with water.

  • Category: Soup
  • Cuisine: Thai, Paleo, Vegan, Gluten-free, Dairy-free

Keywords: thai style butternut squash soup