RECIPE: Butternut Squash Coconut Soup

Makes about 3 Pints


  • 2 tablespoons olive oil
  • 1 large yellow onion, diced
  • 6 cups cooked butternut squash, skin and seeds removed
  • 2 teaspoons vegetable bouillon
  • 1 14-ounce can light coconut milk
  • 2 cups water
  • 1 teaspoon green curry paste
  • 1 teaspoon garlic-chili paste
  • 2 cups baby spinach leaves
  • Lime wedges
  • Salt
  • Pepper


  • Drizzle olive oil in large soup pot over medium heat. When oil glistens, add yellow onion. Cook onion until softened, but not  browning. Lightly season with salt & pepper.
  • Add butternut squash, bouillion, coconut milk, and water. Increase the temperature and allow the soup to simmer for 10 minutes.
  • Add green curry paste and garlic chili paste. Season with salt & pepper. Allow soup to simmer for an additional 15 minutes. Carefully taste the soup & add more curry paste or chili paste if desired.
  • Remove soup from heat. If you have an immersion blender, blend the soup until it is nearly smooth. Otherwise, you can smooth out the soup with a hand-held potato masher.
  • To serve, put a handful of raw spinach leaves on the bottom of a bowl. Ladle soup on top of spinach & garnish with a lime.

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