Creamy Thai Squash Soup

How to Make Butternut Squash Soup

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




  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.