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Thai Butternut Squash Soup

This Thai Butternut Squash Soup is a dairy-free and paleo-friendly recipe by Ashley of MyHeartBeets.com

Thai Butternut Squash Soup

5 from 6 reviews
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  • 2 pounds Butternut Squash peeled
  • 4 cups Organic Chicken or Vegetable Broth
  • cup Cashew Butter
  • 2 tablespoons Organic Coconut Oil
  • 1 Onion roughly chopped
  • 5 Garlic Cloves minced
  • 1- inch Ginger minced
  • 3 tablespoons Thai Curry Paste
  • 2 tablespoons Fish Sauce
  • 4 tablespoons Coconut Aminos
  • ½ teaspoon Crushed Red Pepper
  • ½ teaspoon Salt adjust to taste
  • ¼ teaspoon Ground Black Pepper
  • 1 Lime juiced


  • Melt the coconut oil in a dutch oven or heavy bottomed pot over medium heat.
  • Add the onions and saute for 7-10 minutes, or until they begin to brown.
  • Once that happens, add the garlic, ginger and Thai curry paste and give it a quick stir.
  • Then add the butternut squash, chicken stock, cashew butter, fish sauce, coconut aminos, spices and lime juice.
  • Stir until the cashew butter melts into the soup, then reduce the heat to medium-low, cover the pot and cook for 20-25 minutes or until the butternut squash is tender.
  • Use an immersion blender (or a regular blender) to carefully puree the soup.
  • Garnish with crushed cashews, cilantro or Thai basil if desired.
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