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How to Make Butternut Squash Soup

Creamy Thai Squash Soup

  • Yield: 6 servings. 1x


Silken tofu is the secret in making this non-dairy, creamy and spicy Thai Squash Soup.


  • 4 pounds of squash (butternut, carnival, acorn or delicate), cooked and pureed (about 2 1/4 cups)
  • 1 cup light coconut milk
  • 1 cup low sodium vegetable broth
  • 1 tablespoon sugar
  • 2 teaspoons fish sauce (optional)
  • 1 teaspoon Thai red curry paste
  • 1/4 teaspoon ground ginger
  • 8 ounces silken tofu, drained and coarsely chopped
  • 1 tablespoon lime juice
  • Chopped fresh cilantro, garnish
  • Roasted squash seeds, garnish


  1. In a large pot over medium heat, mix together squash puree, coconut milk, broth, sugar, fish sauce, red curry paste and ginger. Stir in tofu and heat soup for about 15 minutes.
  2. Using an immersion blender (or regular blender), blend soup until tofu is completely blended. Cook for another 5 – 10 minutes.
  3. Ladle into bowls and garnish with cilantro and roasted squash seeds, if desired.