Thai Butternut Squash Soup

Fast Tasty Soup!

19422.8g8.953.77, 1.5 cup


  • 935g, 1 Container of Butternut Squash – I get mine cubed at Costco, you can also use a regular whole squash and cut it up on your own.
  • 1 Can of Reduced Fat Coconut Milk (Full fat gives more flavor and the calories to match)
  • 15g Minced Garlic
  • 133g minced onion
  • 1 lime (the juice from it)
  • 30g Raw Cashews
  • 16 g Bone Broth Packet (you can also use regular bone broth in a box)- 2 cups of liquid
  • Srircha Hot Chili Sauce – Served to taste and/or decoration
  • 7g Olive Oil
  • 40g Red Curry Paste
  • 12g Ginger Paste – You can use fresh, I just own the paste
  • .5g Chili Powder
  • Sea Salt – to taste
  • Black Pepper – to taste
  • Cilantro for topping and to your taste


  1. Preheat oven to 350.
  2. Pour butternut squash on parchment paper and bake for about 30-40 mins or until you can easily stab with a fork.
  3. In a skillet, saute onion, garlic and olive oil
  4. Once the squash is tender, get your blender out and blend the squash, bone broth, and onion mixture together. I had to do this in batches because I use a bullet. *** Watch out! The heat of the ingredients will pressurize the blender.
  5. Pour blended contents into a pot.
  6. With a spatula stir in Ginger, Red Curry Paste, Coconut Milk, Lime Yield and seasoning (Chili, Pepper, Salt) to Taste.
  7. Scoop and dress with Srircha, Cashews and Cilantro.
Orange, Pressurized Goodness
The color after the coconut milk is added.

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