• Jaclyn Casiero

Vegetarian Thai Inspired Coconut Squash Soup

This smooth-as-silk winter soup is creamy, dreamy, and full of flavor.

A hearty Thai inspired soup that’s full of flavor and comes together quickly. Beyond the nutrient-rich buttercup squash, carrots, celery and onion are also full of vitamins, minerals and antioxidants. While the coconut milk provides beneficial fat, lauric acid, a medium-chain fatty acid that’s easily absorbed and used by the body for energy. This soup is a real crowd-pleaser and a really good leftover! As the soup warms at the end, roast pumpkin seeds to throw on top, grab a piece of rustic sourdough bread and enjoy.

Author: Jaclyn Casiero

Total Time: 1 hour 20 minutes

Thai Coconut Squash Soup


1 medium buttercup squash, chopped

1 large sweet potato, chopped

2 whole carrots, chopped

2 ribs of celery, chopped

1 sweet onion, chopped

1 red bell pepper, chopped

4-5 cups of vegetable broth

1 can coconut milk

2 heaping spoons of Thai red curry

Himalayan salt

Dash of Harrisa seasoning

Cooking Instructions:

In a 4 to 6 quart Dutch oven or slow cooker medium heat.

Add the onion, stirring occasionally, until the onions are turning translucent.

Add bell pepper, sweet potato, celery, carrots and buttercup squash.

Pour vegetable broth, coconut milk and add thai red curry, salt and harrisa seasoning. Let boil for 15 minutes.

Turn the heat down to medium-low and allow the soup to simmer for about 45 minute.

You’ll know your soup is done when the squash is nice and tender and the liquid has reduced a bit.

Puree with emulsion blender or pour into a blender.


In health and happiness,

Jaclyn Xo