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Thai Butternut Squash Soup Recipe

This is a really delicious, nutritious and economical soup that everyone in your family will love.
Course Soup
Cuisine Thai Canadian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 -8
Author Valerie Lugonja via Jenny Wijesinghe


  • 10 g oil
  • 10 g fresh ginger , peeled
  • 50 g onion , minced
  • 400 g butternut squash , peeled and cut into small pieces
  • 100 g potatoes , cut into small pieces
  • 50 g raw cashew nuts
  • 1 teaspoon salt
  • 1 heaping tablespoon chicken stock paste (optional)
  • 750 g organic chicken stock
  • 200 g coconut milk or cream

Thai Flavour Pack for Bouquet Garni

  • 1 stalk lemon grass , sliced in half, then 1 cm pieces
  • 2 small red thai chilies , halve and remove seeds
  • 1 cm piece of galangal , thinly sliced
  • 4-5 kaffir lime leaves


  1. Prepare Ingredients for the Thai Flavour Pack; place in Bouquet Garni and set aside
  2. Place oil, fresh ginger and onion into soup pot; sauté 2-3 minutes on medium high
  3. Add pumpkin, potato, cashews, soup stock paste, salt, pepper and chicken stock; Gently place Bouquet Garni into the pot
  4. Partially cover; cook for 15-20 minutes at a light boil
  5. Remove Bouquet Garni; carefully aqueeze out any liquid and discard
  6. Blend in small batches in blender; add coconut milk
  7. Stir to combine, adjust seasoning to taste, garnish and serve hot