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Creamy Thai Butternut Squash Soup

  • Author: Jennifer McDaniel
  • Prep Time: 10
  • Cook Time: 50
  • Total Time: 1 hour
  • Yield: 4 servings 1x


If you like peanut butter, you’ll enjoy this creamy bowl of squash soup.


  • 1 large butternut squash, ~ 3 lbs.
  • 2 T. olive oil, divided
  • 1 small onion, chopped
  • 3 garlic cloves, chopped
  • 1/2 T. maple syrup
  • 1/2 t. salt
  • 1/2 juice of lime
  • 1 T. curry paste (red or green)
  • 1 t. ginger
  • 2 c. vegetable broth
  • 1 c. light coconut milk
  • 1/4 c. peanut butter


  1. Preheat the oven to 425 degrees and spray a baking sheet with non stick cooking oil. Cut the butternut squash in half and lightly coat flesh with 1 T. olive oil. Sprinkle with salt and pepper and place face down on the baking sheet.
  2. Roast squash until it is tender and completely cooked through, about 40 to 50 minutes. Set the squash aside until it’s cool enough to handle, about 10 minutes. Using a large spoon, scoop the butternut squash flesh into a bowl and discard skin.
  3. Meanwhile, in a large soup pot, warm 1 T. olive oil over medium heat until shimmering. Add the chopped onion and salt. Cook, stirring often, until the onion has softened about 3 to 4 minutes. Add the garlic and cook until fragrant, about 1 minute, stirring frequently.
  4. Add the remaining ingredients: butternut squash through peanut butter. Using an immersion blender, carefully blend all ingredients until soup is creamy.
  5. Taste and stir in more salt and pepper, if necessary.
  6. Serve immediately. Optional garnishes: crushed peanuts, cilantro, and lime juice.


  • Serving Size: one bowl
  • Calories: 208
  • Sugar: 5.7 g
  • Sodium: 452.4 mg
  • Fat: 14.8 g
  • Saturated Fat: 4.9 g
  • Carbohydrates: 17.2 g
  • Fiber: 2.8 g
  • Protein: 5.1 g
  • Cholesterol: 0 mg