Thai Curry Butternut Squash Soup


Serves 8 – 10



2, Spanish onions, peeled and roughly chopped

5, celery sticks, roughly chopped

3, garlic cloves, sliced

1, pc ginger, peeled and chopped

2, carrots, peeled and chopped

1 or 2 pc, butternut squash, peeled and roughly chopped.


2 pc lime leaves

2 tbsp Red Thai curry paste

1-2 Liters Coconut Milk

1-2 Liters Vegetable stock or Water

2-3 pc Limes

Chili Paste


Salt & Pepper

1 bunch cilantro

Canola Oil



  1. Heat a large soup pot to med high heat. Start by adding ½ cup of canola oil and cook the sliced garlic until it starts to brown. Next add the onions and ginger and cook until the onions are translucent or start to get soft.
  2. Next add the celery, and carrot, and cook for 5 minutes or until soft. Season with salt and pepper.
  3. Next add the Thai Curry Paste and Lime Leaves. Cook For another 6 minutes on med low heat while stirring occasionally.
  4. Next add the Squash, season with salt and pepper again, cook for 15 min, or until the squash starts to get soft.
  5. Cover with equal parts coconut milk to vegetable stock or water. You want the liquid to come up about 1-2 inches above the vegetables in the pot.
  6. Simmer over low heat until vegetables are cooked, and tender.
  7. Let cool for 15 minutes. Pick out lime leaves and discard.
  8. Blend in a Blender on high speed until very smooth and pass through a fine strainer. Add more stock if needed (if the soup is too thick).
  9. Finish with lime zest and juice, chili paste, honey, and salt and pepper.
  10. These are all to taste depending on how spicy you want it.
  11. I like to make the soup a day before serving, And I steap a bunch of cilantro wrapped in cheese cloth in the soup overnight. Just remove and discard the cilantro when ready to serve. Check the seasoning again before serving, may need to add more lime or honey.