Thai Me Up Butternut Squash Soup Recipe

Name: Thai Me Up Butternut Squash Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons extra virgin olive oil; 2 garlic cloves, minced; 1 medium onion, diced small; 1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes; 2 medium carrots, peeled and chopped; 1 potato, Yukon gold or russet, cut into 1 inch cubes; 4 cups vegetable stock or fish stock (for the original Thai flavor); 1 cup canned coconut milk; Salt and pepper as needed; If stock appears too thick-light cream or half & half can be added as needed.

Servings: persons

1
1. In a large pot, heat oil to medium-low. Add garlic, onions and a pinch of salt, stirring until translucent, about 3 to 5 minutes.
2
2. Add squash, carrots, potato and stock, bring to boil, lower heat to a simmer and cook for 25 to 30 minutes or until vegetables can be easily pierced with a fork. Remove from heat and add the coconut milk.
3
3. Puree soup in a blender, working in batches so you don't overflow. Season with salt and pepper to taste. (or hot pepper flakes)
4
4. Garnish with a sprig of thyme or chopped parsley and a drizzle of good quality extra virgin olive oil.
5
For a more authentic Thai flavor-add (hot) chili peppers, boiled shrimp, and/or a cooked white fish such as flounder or tilapia.

415

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tablespoons extra virgin olive oil, 2 garlic cloves, minced, 1 medium onion, diced small, 1 large, or 2 pounds butternut squash, peeled, seeded, then cut into 1 inch cubes, and more.

Yes, Thai Me Up Butternut Squash Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Me Up Butternut Squash Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions