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Vegan Thai Coconut Butternut Squash Soup

Prep Time:

15 minutes

Cook Time:

23 minutes






Dive into the creamy embrace of Vegan Thai Coconut Butternut Squash Soup, a dish where Eastern tradition meets vegan innovation.

This soup, a velvety concoction that warms the soul, carries the essence of Thailand’s vibrant street markets and the comfort of home cooking.

With its roots in the heart of Thai cuisine, this soup has traversed oceans to bring a spoonful of joy to tables worldwide. It’s a culinary hug that’s both nourishing and kind to the planet.



  1. Sauté Aromatics: In a pot, heat oil over medium. Sauté garlic and onion until soft (~3 min). Add ginger and curry paste; cook (~3 min).

  2. Simmer Squash: Add squash, broth, coconut milk, salt, and pepper. Boil, then simmer covered until tender (~20 min).

  3. Blend Soup: Cool slightly, then blend until smooth.

  4. Serve: Season with lime juice, salt, and pepper. Serve garnished with cilantro.


All Ingredients Needed:

  • 1 tbsp coconut or canola oil

  • 2 garlic cloves, minced

  • 1 small yellow onion, diced

  • 1 tsp fresh ginger, grated

  • 2 tbsp Thai red curry paste

  • 2 cups vegetable broth

  • 4 cups butternut squash, cubed

  • 1 can (15 oz) coconut milk

  • 1 lime, juiced

  • ½ tsp salt, more to taste

  • ¼ tsp black pepper, more to taste

  • ⅓ cup cilantro, chopped, for garnish

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