Thai-Inspired Butternut Squash Soup with Coconut and Lime
Creamy butternut squash blended with coconut milk, ginger, and lime — a silky Thai-inspired soup with a bright citrus finish and a touch of heat. Naturally vegan and gluten-free.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
- 1 Tbsp coconut oil
- 1 small onion chopped
- 2 cloves garlic minced
- 1 Tbsp fresh ginger grated
- 4 cups peeled and cubed butternut squash
- 1 1/2 cups vegetable broth
- 1 14 oz can full-fat coconut milk
- 1/2 tsp salt more to taste
- Juice of 1 lime plus 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
In a large pot, heat the coconut oil. Add the onion, garlic, and ginger, and sauté 3-4 minutes until fragrant.
Add the cubed squash, broth, coconut milk, salt, and optional lemongrass or chili. Bring to a simmer and cook for 20-25 minutes, until the squash is soft.
Remove the lemongrass if using, then use an immersion blender to puree the soup until silky (or transfer to a blender in batches).
Stir in the lime juice and taste. Adjust salt or heat as needed.
Ladle into bowls and garnish with herbs, seeds, and coconut swirls if desired. Serve warm.