Cookie & Kate’s Thai Curried Butternut Squash Soup

By Cookie and Kate,

Have you ever gotten to the airport only to find that your pilot has gone missing? Apparently that happens. I finally got out of Kansas City and caught a red-eye from Chicago to London (hello from Heathrow!). I only wish I’d been smart enough to pack basic toiletries and a change of clothes in my carry on. Here’s to hoping that my luggage meets me in Tel Aviv eventually.

I love how cultures collide in airports. Right now, I’m listening to a guy speak French into his iPhone while wearing a shirt that says “Brooklyn” across the front. I just accepted German chocolate from a friendly Jordanian and earlier walked by a group of chic Europeans (maybe Italians?) drinking Stella before noon. Then there’s the pink-faced stranger of unknown origin who’s snoring loudly a few seats over. Snoring is a universal language, n’est-ce pas?

This soup is a blend of origins, too. I don’t think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors. Curried butternut soup has been on my list of recipes to conquer for a while and I just couldn’t resist seasoning it with red Thai curry paste like I did for my sweet potato soup. I added some other Thai flavors to round it out, like cilantro and toasted coconut flakes. The soup is really creamy yet very light since it’s almost all butternut with just a swirl of coconut milk on top.

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 minutes

Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. Recipe yields about 6 cups (48 ounces) soup.


    • 2 tablespoons coconut oil or olive oil
    • 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
    • 1 medium yellow onion, chopped
    • 4 garlic cloves, pressed or chopped
    • 2 to 3 tablespoons Thai red curry paste*
    • 2 teaspoons ground coriander
    • 1 teaspoon ground cumin
    • ¼ teaspoon sea salt
    • ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
    • 1 tablespoon fresh lime juice
    • 4 cups (32 ounces) vegetable broth
    • ½ cup full fat coconut milk for drizzling on top
    • ½ cup large, unsweetened coconut flakes**
    • Handful fresh cilantro leaves, chopped

For full recipe and instructions go to Cookie and Kate.


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