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overhead shot of three blue and white bowls filled with thai butternut squash soup on gray background
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5 from 2 votes

Thai Butternut Squash Soup

A simple and healthy vegan Thai butternut squash soup recipe made with lemongrass and coconut milk! Tastes even better on day 2, is gluten- and dairy-free and easy to prep.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: Thai
Servings: 4
Calories: 131kcal


  • 1 tablespoon olive oil
  • 1 onion (diced)
  • 3 cloves garlic (minced)
  • 4 cups butternut squash (peeled and cubed)
  • 2 carrots (peeled and sliced)
  • 2 cups stock (or more; enough to cover the veggies)
  • 2 stalks lemongrass (outer leaves removed and cut into 2-inch pieces)
  • 2 lime leaves
  • 1 teaspoon curry powder
  • ½ teaspoon salt
  • 1 coconut milk (full fat)

To serve

  • yogurt or coconut yogurt (to swirl in)


  • Heat oil in a medium pot over medium heat.
  • Add the onion, and cook, stirring occasionally, until translucent, 5-7 minutes.
  • Add the garlic and cook for 1 minute, stirring frequently.
  • Add the butternut squash, carrots, stock, lemongrass, lime leaves, curry powder and salt.
  • Cook for 15 minutes, or until butternut squash is soft.
  • **Remove the lemongrass and lime leaves from the pot**
  • Stir in the coconut milk, and puree using an immersion blender until smooth.
  • Reheat gently (do not boil) and serve!


  • This soup may be stored in the fridge for up to 4 days or in the freezer for up to 6 months.



  • you can control the thickness of this soup. If you want it thicker, do not fully cover the butternut squash (½- 1 inch below). If you want it thinner as pictured, fully cover the squash
  • make sure you remove all lemongrass and lime leaves as they have an unpleasant texture in soups


Serving: 1/4 batch | Calories: 131kcal | Carbohydrates: 25g | Protein: 2g | Fat: 3g | Sodium: 789mg | Potassium: 657mg | Fiber: 4g | Sugar: 6g | Vitamin A: 20230IU | Vitamin C: 33.9mg | Calcium: 88mg | Iron: 1.5mg