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Thai Butternut Squash Soup

  • 2 tablespoons coconut oil
  • 1 sweet onion, diced
  • 1 tablespoon fresh ginger, minced
  • 3 tablespoons fresh garlic, minced
  • 2 medium-sized butternut squash, peeled, seeded, cubed
  • 1 sweet potato, peeled, cubed
  • 1 ½ cups chopped carrots
  • 1 teaspoon sea salt (or more, to taste)
  • 32 oz vegetable broth
  • 1 can (15 oz) full-fat coconut milk
  • 4 leaves fresh basil, chopped (plus more for garnish)
  • Sriracha, to taste
  • Garnish: chopped apple, basil, roasted squash seeds (optional)


  1. In a large pot over medium-high heat, melt coconut oil.
  2. Add onion, ginger, and garlic. Saute for ~5 minutes.
  3. Once softened and fragrant, add squash sweet potatoes, carrots, and salt. Saute for ~5 minutes.
  4. Add vegetable stock (add a little water if you don’t have enough stock to cover the vegetables). Let simmer for ~20 minutes, or until vegetables soften.
  5. Add coconut milk.
  6. Puree soup (use an immersion blender, regular blender, or food processor).
  7. Stir in basil and Sriracha. Adjust seasonings to taste.
  8. Garnish with chopped apple, basil leaves, and roasted squash seeds. (optional)

Recipe Notes

Note: For instructions on making roasted squash seeds, see this post.