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Thai Coconut Squash Soup

Prep Time 15 mins
Cook Time 4 mins
Total Time 19 mins
Servings 4


  • 4 cups cubed butternut squash
  • 1 can of full fat coconut milk (400mL)
  • 2 cups low-sodium vegetable broth
  • 1 tbsp thai red curry paste
  • 5 thin slices of gingerroot
  • 1/4 tsp brown sugar
  • 1/8 tsp of cayenne pepper (or more to taste)
  • pinch of salt or Herbemare
  • pinch of fresh ground black pepper
  • sliced basil to garnish


  • Combine all ingredients except basil in slowcooker. Cover and cook on low for 4 hours (or until squash is very tender)
  • Pour soup into high-speed blender and blend until smooth (or use immersion blender). Taste the soup and add in more cayenne, salt and pepper to taste.
  • Garnish with thinly sliced basil.
Keyword appetizer, fall, gluten-free, nut-free, slow-cooker, soup/stew, soy-free, squash, Vegan