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Butternut Squash-Coconut Soup

All the comfort of fall in just a few minutes. Thai red chili paste adds a touch of spice and a toasty flavor.

Serves 4
Ready in 15 mins
Prep time 2 mins
Cooking time 13 mins
410 calories per serving


> 1 (14 oz) pkg cubed fresh butternut squash
> 2 tbsp olive oil
> 1/2 cup chopped red onion
> 1 clove garlic
> 1 tbsp Thai red chili paste
> 2 1/2 cups low-sodium vegetable broth
> 1 (15 oz) can coconut milk
> 1/4 cup sour cream
> 1/4 cup chopped unsalted cashews
> 1/4 cup chopped fresh cilantro


Roughly chop squash into smaller pieces. In a large saucepan, heat the oil over medium heat. Saute onion and garlic 2 min. Add chili paste and stir fry 1 min.
Add butternut squash, sauté 3 min., stirring. Raise heat, add stock and bring to the boil. Cook for 6 min., or until squash is soft. Lower heat, add coconut milk and cook 1 min. Season to taste with salt and pepper
Using a hand blender, puree soup until smooth. Thin with more vegetable stock, if necessary. Divide among 4 bowls, top each bowl with 1 tbsp sour cream and sprinkle with chopped nuts and chives.

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