A bowl of soup with pumpkin seeds and parmesan cheese.

Thai Butternut Squash Soup w/Red Curry and Coconut Milk – by Anthony Salemme

By Anthony Salemme, contributing chef

Serves 6

A filling simple soup, layered with spice and sweetness is ready in under an hour.


1 3-pound butternut squash, peeled and seeded

1 medium onion, peeled and diced

4 cloves garlic, peeled and minced

2 Tablespoons coconut oil

1 Tablespoon ginger, freshly grated (or 2 teaspoons dry ginger)

3 Tablespoons red curry paste

4 cups chicken or vegetable stock

1 15-ounce can coconut milk


Toasted pumpkin seeds

Grated unsweetened coconut

Plain yogurt mixed with a little milk or water to swirl into soup

In a soup pot, melt the coconut oil, add the curry paste, onions, ginger, and garlic. Sauteé for 7-8 minutes until soft. Next add the butternut squash and the stock. Bring to a boil for 10 minutes then reduce heat add the coconut milk . Simmer until squash is soft about 15-20 minutes.

With an immersion blender, blend the soup until smooth. Divide into bowls, garnish and serve.


Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at