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🥥🍃Creamy butternut squash blended with coconut milk, fresh ginger, and lime juice—this silky Thai-inspired soup is a garden hug in a bowl with a bright citrus finish and just a touch of heat.

This isn’t your standard fall soup. It takes the cozy depth of roasted squash and gives it a fresh lift with Southeast Asian flavors: coconut, lemongrass, lime, and a whisper of chili. It’s fragrant, balanced, and deeply nourishing.

The best part? It’s easy to make and even easier to customize based on what’s in the garden and pantry.

Why You’ll Love This Recipe 💛

• A vibrant twist on traditional squash soup
• Naturally vegan and gluten-free
• Warming but not heavy
• Freezer-friendly and great for batch cooking
• Layers sweet, spicy, creamy, and citrusy flavors beautifully

Quick Reference

Prep Time: 10 minutes
Cook Time: 25–30 minutes
Total Time: 40 minutes
Servings: 4
Dietary Info: Vegan, Gluten-Free

Key Ingredients at a Glance:
🎃 Butternut squash, 🥥 coconut milk, 🍋 lime, 🧄 garlic, 🌶️ chili or ginger

Ingredients 🛒

• 1 tablespoon coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 4 cups peeled and cubed butternut squash
• 1½ cups vegetable broth
• 1 (14 oz) can full-fat coconut milk
• ½ teaspoon salt, more to taste
• Juice of 1 lime + extra wedges to serve
• Optional: 1 stalk lemongrass (crushed), chili flakes or fresh red chili

To garnish:

• Chopped cilantro or basil
• Toasted pumpkin seeds
• Swirl of coconut milk or chili oil

Instructions 🍽️

1. Sauté the aromatics.
In a large pot, heat coconut oil. Add onion, garlic, and ginger. Sauté 3–4 minutes until fragrant.

2. Add squash and liquid.
Add cubed squash, broth, coconut milk, salt, and optional lemongrass or chili. Bring to a simmer and cook for 20–25 minutes until squash is soft.

3. Blend until smooth.
Remove lemongrass (if using), then use an immersion blender to purée the soup until silky. Or transfer to a blender in batches.

4. Finish with lime.
Stir in lime juice and taste. Adjust salt or heat as needed.

5. Serve warm.
Ladle into bowls and garnish with herbs, seeds, and coconut swirls if desired.

Tips & Variations 🌱

• Add protein: Stir in cooked lentils or crispy tofu
• Make it extra spicy: Add Thai red curry paste or fresh chili
• No squash? Try sweet potato, kabocha, or carrot
• Add depth: A splash of soy sauce or tamari brings umami

Serving Ideas & Pairings 🍚

• Serve with Fall Garden Focaccia or crusty sourdough
• Pair with Brassica Leaf Chips for crunch
• Add to a warm lunch board with French Lentil & Carrot Stew
• Great starter before Spaghetti Squash Pad Thai

Storage & Make-Ahead Tips 📦

• Fridge: Keeps 4–5 days
• Freezer: Freeze for up to 3 months
• Reheat: Warm gently on stove, whisking if separated

Garden Reflections 🌼📓

This soup is all about harmony: soft sweetness from squash, warm heat from ginger, brightness from lime. It’s the kind of meal that clears your head and fills your belly. It reminds me that fall doesn’t have to feel heavy—it can be light, fragrant, and full of new flavor pathways.

Save & Share 💌

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🔗 Try next: Creamy Celery Root & Apple Soup, French Gratin, or Moroccan Carrot Tagine