Thai Butternut Squash Soup

Thai Butternut Squash Soup Recipe

By Loving It Vegan

🔪Prep Time: 15

👩‍🍳Cook Time: 50


6 cups (900g) Butternut Squash (Peeled and Chopped)*

3 Large Carrots

1 Tbsp Sesame Oil

1/2 tsp Sea Salt

1/2 tsp Ground Black Pepper

2 Tbsp Sesame Oil

1 Medium Onion (White, Yellow or Brown, Chopped)

2 Cloves Garlic (Crushed)

2 tsp Thai Green Curry Paste*

1 14-ounce can (400ml) Coconut Milk*

2 cups (480ml) Vegetable Stock (or Broth)

2 Tbsp Soy Sauce

Salt and Pepper (To Taste)

Drizzle of coconut milk (or coconut cream)

Roasted Salted Peanuts (Crushed)

Red Pepper Flakes

Fresh Cilantro


1Preheat the oven to 400°F (200°C).

2Add peeled and chopped butternut squash and carrots into a mixing bowl and add sesame oil, sea salt and black pepper and toss well so that the butternut squash and carrots are lightly coated in the oil and spices.

3Spread out in a roasting pan or on a parchment lined baking sheet (if you don’t have a roasting pan). Bake for 35 minutes.

4Add the sesame oil to a pot along with chopped onions and sauté until the onions are softened.

5Add crushed garlic and Thai green curry paste and sauté for a minute to lightly toast the spices.

6Add coconut milk and vegetable stock to the pot.

7Then add soy sauce and the roasted butternut squash and carrots and stir in.

8Simmer for 10 minutes to blend the flavors and then turn off the heat and blend with an immersion blender.

9Add salt and pepper to taste.

10Serve in bowls topped with a drizzle of coconut milk, crushed roasted salted peanuts, red pepper flakes and some fresh cilantro.

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