Spicy Butternut Squash Soup



1½ tablespoons coconut oil

1 yellow onion, diced

¼ cup red curry paste

One 2" piece of ginger, grated or finely minced

4 cloves garlic cloves, minced

4 cups vegetable broth or water

1 butternut squash, peeled and chopped (about 4½ cups)

One 13.5 Oz. can, coconut milk

¼ cup cashew butter or almond butter

1 tablespoon reduced-sodium tamari

1 tablespoon maple syrup or agave nectar

1 teaspoon sea salt, + to taste

3 teaspoons lime juice

½ cup fresh cilantro, chopped, plus more for garnishing

Coconut yogurt, scallions, roasted peanuts, and sesame seeds, for toppings.


In a Dutch oven or similar large pot add coconut oil, onion, and a pinch of salt and cook until starting to brown, for 6 to 7 minutes.

Add curry paste, ginger, and garlic, then cook until very fragrant, stirring frequently, for 1 minute.

Pour in broth and use a wooden spoon to scrape up any browned bits on the bottom of the pot.

Add squash, coconut milk, cashew butter, tamari, maple syrup, and salt, then stir to combine.

Bring a boil, then partially cover the pot and let simmer until squash is fork tender, for 15 to 20 minutes.

Add lime juice, then use an immersion blender, and blend until you have a smooth and creamy soup.

Or, you can pour the soup into a blender, using a dish towel to cover the cap to prevent steam from expanding.

Once the soup is pureed, stir in the chopped cilantro.

Serve in bowls and top with coconut yogurt, scallions, peanuts, more cilantro, and sesame seeds. Enjoy!

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