Thai Butternut Squash Soup by Chef De Home

thai curry paste, butternut squash, olive oil, ginger, garlic, yellow onion, coconut milk, sugar, lemon grass, lime, salt and black pepper, herbs, bouillon cube


– 2 tbsp Thai Curry Paste (Red Curry Paste)
– 2.5 lbsButternut Squash (1 fresh squash, peeled and cut into 6-7 large pieces)
– 2 tbsp Olive Oil
– 1 tbsp Ginger (about 1.5 inch, rough chopped)
– 1 tbsp Garlic (about 3 large cloves, rough chopped)
– 1 Yellow Onion (medium, about a cup when chopped)
– 12 OzCoconut milk (unsweetend)
– 2 tbsp Sugar (adjust to taste)
– 1 stalkLemon Grass
– 2-3 Lime (to get a tsp zest and 2-3 tbsp juice)
– 1/2 tspSalt and Black Pepper (adjust to taste)
– Fresh Herbs (such as basil, cilantro, for serving)
– 1 bouillon Cube (vegetable or use stock instead of water)



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