Creamy Thai Winter Squash Soup

By Jill Nussinow
Winter squash is abundant when it’s cold out. This spiced up soup’s aroma will nicely scent your house, and eating it warms you up from the inside. Use your favorite winter squash or try a new variety for this, they are all yummy.
  • Cuisine: Thai
  • Course: Appetizer


  • Chopped onion
  • finely minced fresh ginger
  • fresh squeezed lime juice
  • garlic
  • light or regular coconut milk
  • peeled and chopped winter squash
  • red or yellow curry paste
  • vegetable broth
  • Vegetable Oil


  1. Add the oil to a medium saucepan over medium heat. Add the onion and sauté for about 2 minutes
  2. Add the garlic and ginger and curry powder or paste. Saute another minute or so.
  3. Add the squash, coconut milk or water and broth. Bring to a boil, then reduce the heat to simmer for 25 to 30 minutes, until the squash is tender.
  4. Using an immersion blender blend the soup until it is the consistency that you like, completely smooth or with a few chunks.
  5. Add the lime juice and salt. Taste and adjust seasonings.
  6. op with chopped cilantro or parsley and garnish with a wedge of lime.