It’s getting cold out there! I have been thinking of making a fall butternut squash or pumpkin soup for a while but wanted to try doing it with a bit of a twist. I love Thai food, so I thought why not make a Thai butternut squash soup? I used butternut squash, but you can use pumpkin if you would like. This recipe is gluten free, casein free and low carb as well. Even my kids loved it, I hope you do too! Stay warm.

Thai Butternut Squash Soup

  • 2 butternut squash peeled, deseeded and cut into 1 inch cubes


  • 3 10 ounce packages frozen butternut squash
  • 2 cans coconut milk
  • 1 tablespoon minced ginger
  • 1 1/2 tablespoons minced garlic
  • 2 tablespoons canola oil
  • 5 celery stalks, chopped
  • 2 onions, chopped
  • 1 lime
  • 1 teaspoon of salt
  • 2 tablespoons Thai yellow curry paste
  • 1/2 teaspoon lime zest
  • Cilantro for garnish

In a pot, add oil and fry onions, celery, garlic and garlic for 10 minutes. Add butternut squash and pour enough water into the pot to cover the squash. Add curry paste and simmer for 20-25 minutes over medium-high heat. Once the squash is fully cooked, puree the mixture in a blender until smooth. Pour the mixture back into the pot and add the coconut milk, juice of 1 lime, lime zest and salt. Simmer for 10 minutes. Add more water if the soup is too thick. Add cilantro for garnish. Enjoy!

Ambreen Khawaja

Co-Founder, Mandala Integrative Medicine