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Living Well Mom

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Thai Butternut Squash Soup

By Erika in Paleo

butternut squash gluten-free

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Thai Butternut Squash Soup is comfort food in a bowl without the guilt. You'll never guess this satisfying creamy fall soup is Paleo friendly and oh so easy to make! this idea now...

As the days grow shorter and colder, I love to pull out my big stock pot and make soup and stews for my family. I just love soup; it warms me down to my bones!

Would you believe I never made soup up until a couple years ago? I know! I was missing out big time! Soup is an amazing thing because there are almost limitless options. Most soup recipes are easy to make, requiring minimal time in the kitchen, and often you can add the ingredients in a slow cooker and walk away!

This savory recipe for Thai Butternut Squash Soup is one of my favorite meals this time of year. It’s pretty much comfort food in a bowl without the guilt!

Thai Butternut Squash Soup is comfort food in a bowl without the guilt. You'll never guess this satisfying creamy fall soup is Paleo friendly and oh so easy to make!

Thai Butternut Squash Soup is Paleo-friendly and good for you! With delicious vegetables and a creamy sauce made from coconut milk, this satisfying fall soup is a real crowd pleaser.

This easy recipe is a great way to enjoy one of fall’s most abundant veggies – butternut squash.

Thai Butternut Squash Soup is comfort food in a bowl without the guilt. You'll never guess this satisfying creamy fall soup is Paleo friendly and oh so easy to make!

I can almost always find cut-up butternut squash in our grocery store’s produce department year round, so I usually make this butternut squash soup well into the winter and spring too. (I love convenience like that!)

chopped butternut squash

Because this savory fall soup is meatless, it’s budget friendly too. If you eat a gluten free or Paleo diet, you know just how expensive it can be, so if you’re like me, you jump all over an inexpensive dinner for your family!

Thai Butternut Squash Soup is comfort food in a bowl without the guilt. You'll never guess this satisfying creamy fall soup is Paleo friendly and oh so easy to make!

I usually make this recipe twice a month for my family and frequently double the recipe because it’s perfect for leftovers. I love serving this with a side of green vegetables, such as broccoli or green beans.

Thai Butternut Squash Soup is comfort food in a bowl without the guilt. You'll never guess this satisfying creamy fall soup is Paleo friendly and oh so easy to make!

Once the soup is done cooking, you simply whip it up in the blender and the result is a beautiful thick and creamy puree.

Thai Butternut Squash Soup is comfort food in a bowl without the guilt. You'll never guess this satisfying creamy fall soup is Paleo friendly and oh so easy to make!

See why you need to try this soup recipe now?

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Thai Butternut Squash Soup

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4 from 1 review

You’ll never guess this satisfying creamy fall soup is Paleo friendly and so easy to make!

layout of printable recipe binder pages
  • Author: Erika Bragdon
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: serves 8
  • Category: Main

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1/2 onion, chopped
  • 2–3 celery stalks, chopped
  • 3 carrots, chopped
  • salt and pepper
  • 2 teaspoons ground ginger
  • 1 tablespoon curry powder*
  • 2 teaspoons paprika
  • 1/2 teaspoon dried thyme
  • 1 butternut squash (about 2.5 lb) peeled, seeded, and cut into 3/4 inch chunks
  • 3–4 medium sized sweet potatoes, peeled and cut into chunks
  • 3 cups chicken broth*
  • 1 13.5oz can full fat coconut milk
  • cilantro for garnish, optional

Instructions

  1. Saute the onions, celery, carrots in the olive oil in a dutch oven. Season with salt and pepper and cook until softened, 6-8 minutes.
  2. Stir in the spices; add the squash, potatoes, broth, and coconut milk; bring to a boil over medium high heat. Reduce heat to medium-low; simmer until squash and potatoes are tender, approximately 20 minutes. Remove from heat; cool slightly.
  3. Puree in batches in a blender; rewarm if needed. Garnish with cilantro if desired.

Notes

*If I don’t have chicken broth on hand, I have used water and this recipe still tastes delicious!
*Add more or less curry powder depending on how spice you prefer it to be

Thai Butternut Squash Soup is comfort food in a bowl without the guilt. You'll never guess this satisfying creamy fall soup is Paleo friendly and oh so easy to make!

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    Filed Under: Paleo, Recipes, Soup Tagged With: butternut squash, gluten-freePublished on November 9, 2015

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    About Erika

    Erika Bragdon is a flower essence practitioner and a second-generation homeschooling mom with 3 kids at home and 1 in college. She enjoys her chickens, goats, and gardening on a small farm in New Hampshire, and is passionate about sharing flower essences and more ways to renew body, mind, and soul with moms.

    Comments

    1. Andrew says

      November 9, 2015 at 9:30 am

      Oh, I have never had butternut squash soup, but it sounds like a soup I would really like! It sounds delicious, looks tasty and that cup is awesome, too!

      Reply
    2. Scott says

      November 9, 2015 at 10:15 am

      I’ve only had a squash soup once, and that was in a fancy Chinese restaurant. It was very good, but never been brave enough to try and make it on my own.

      Reply
    3. Aubrey says

      November 9, 2015 at 1:53 pm

      I have never tried butternut squash as a soup. I do love squash though. I may need to try this.

      Reply
    4. valmg @ From Val's Kitchen says

      November 9, 2015 at 3:21 pm

      I’ll bet you’re glad you did make that homemade soup a couple of years ago. I love homemade soup, and soup is one reason I love this weather.

      Reply
    5. Amy Desrosiers says

      November 9, 2015 at 3:30 pm

      I love butternut squash soup so much! The fact that this has a kick is really awesome!

      Reply
    6. Dave Miles says

      January 8, 2017 at 10:29 pm

      I love buttenut squash soup. This recipe was a great alternative. I usually make mine with apples instead of potatoes and make it in an electric pressure cooker. Takes less than 25 minutes in total. Thanks again for a great butternut alternative!

      Reply
      • Erika says

        January 9, 2017 at 2:25 pm

        A pressure cooker is a great idea for cooking this recipe. Thanks for the tip, Dave.

        Reply

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