Thai Pumpkin Coconut Soup

Adapted from a 101 Cookbooks recipe, this soup is seriously delicious with just the right amount of spice.


  • 1/2 onion, finely chopped
  • 1 T butter
  • 1 large butternut squash, chopped into cubes
  • 14 oz can coconut milk
  • 14 oz veggie broth
  • 1-2 t red curry paste
  • 1 t salt
  • juice of 1 small lime


  1. Saute onion in 1 T butter over medium heat, for about 7 minutes, until well done and slightly browned.
  2. Add butternut squash, coconut milk, chicken broth, and thai paste.
  3. Bring soup to a simmer, and cook for about 15 minutes, until the squash is tender.
  4. Remove from heat and blend (I use a hand blender) until smooth.
  5. Add lime juice, season with salt (to taste), and add extra water if the soup is too thick.

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