January 12, 2014

Thai butternut squash soup

I have been on a bit of a soup kick lately, and I had some butternut squash lying around in my kitchen and thought to myself, why not spice it up? Naturally I did more of a Thai twist on things and it turned out really great! 

* 2 medium sized butternut squash
* 1 yellow onion
* 4 Cups of chicken stock
* Juice of 2 limes
* 1" piece of ginger, chopped
* 2 or 3 cloves of garlic
* 1 can of coconut milk
* 1 bunch of cilantro
* 1 Tbsp cumin
* 3 ripe tomatoes, or 1 large can of chopped tomatoes
* 2 Tbsp of Thai red chili paste


- Preheat the oven to 400 degrees F.

- Take the squash and cut them in half lengthwise and put on a baking sheet and drizzle with a bit of oil and then sprinkle with salt and pepper. Roast squash for approximately 1 hour or until soft.

- In a frying pan, cook the onion with the garlic and ginger.

- Take the squash out of the oven and let cool. Then, scoop out the squash and place in a large pot with the chicken stock. Add the onion mixture into the pot and bring to a slow boil. 

- Add the chilli paste, tomatoes, and cumin.

- Using an immersion blender, blend until smooth.  

- Finally stir in the coconut milk and the cilantro.

XO, Erin


  1. Looks and sounds gorgeous, I love hearty soups like this

    Caroline x
    Cocktails and Caroline

  2. Yum, looks delicious! I love taking an ingredient and making something completely random and delicious out of it - I might have to try this one :)

    xx Becky

  3. Looks delicious! I can't wait to try it.

  4. going to have to give this a whirl!

  5. It's very pretty, and sounds delicious!

    Isabelle @ Head Red + Blondi

  6. oh yum, thank you so much for sharing!

  7. Yum! sounds delicious! I have a butternut squash that's just waiting for some inspiration,thanks! Meabh

  8. My mom sometimes makes this soup. It is sooooo goodd ! :)