Thai Butternut Squash and Chicken Soup
Prep time
Cook time
Total time
Serves: 6 servings
  • 1 large butternut squash, cut in half lengthwise
  • 2 teaspoons olive oil, divided
  • ¼ cup + 1 tablespoon red curry paste
  • 1 onion, roughly chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 2 large carrots, peeled and diced
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 10 ounces cooked boneless skinless chicken breast, chopped
  • 5 Thai basil leaves, roughly chopped
  • 1 ½ cups coconut milk (not canned, I used Almond Breeze Unsweetened Coconut Milk)
  • 2 ½ cups chicken broth
  • 1 lime, cut in half
  • ¼ cup cashews, chopped
  • ¼ cup unsweetened shredded coconut
  • ¼ cup cilantro, chopped
  1. Preheat oven to 425 degrees. Place halved squash on a baking sheet. Rub 1 teaspoon of olive oil over the squash. Sprinkle with of salt and pepper. Roast for 45 minutes until fork tender.
  2. While squash is roasting, heat 1 teaspoon of olive oil in a sauté pan over medium heat. Add 4 tablespoons of curry paste to the oil and mix together with a wooden spoon until incorporated.
  3. Add the onion, garlic, pepper, and carrots and sprinkle with salt and pepper. Sauté for 5 minutes until the vegetables have softened. Add the chicken and basil to the pan and mix with the vegetables.
  4. Mix in coconut milk. Cover and simmer for 15 minutes.
  5. When squash is done roasting, let it cool for a few minutes. The squash should be extremely tender and mushy at this point. If it’s not, pop it back in the oven for another 10-15 minutes. Then, scoop out the seeds and remove the peel.
  6. In a stock pot over medium heat, add the peeled squash and the chicken broth. Thoroughly mix together, until you reach a smooth and thick soup-like consistency. Puree with an immersion blender if needed.
  7. Add the vegetable and chicken mixture. Stir to incorporate all the ingredients. Test for flavor and consistency. If you desire more curry flavor, add another tablespoon of curry paste. If you desire a thinner consistency, add more chicken broth.
  8. Add the juice of half a lime. Cover the soup and simmer on low for 15 minutes.
  9. Serve hot with a sprinkling of cashews, shredded coconut, cilantro, and an additional squirt of lime juice.
Nutrition Information (per serving) from
Calories: 280 Fat: 12g Carb: 25.5g Fiber: 7.2g Protein: 18.6g Sugar 8g Sodium: 607mg
Recipe by Destination Delish at