Red Curry Butternut Squash Soup

Take Advantage of this seasonal ingredient before its gone: Butternut Squash

It’s end of the season for butternut squash, made a red curry butternut squash soup for Lunch. You could substitute the butternut squash for cauliflower as well. 



Serves 4 


  • 8 c of cooked better not squash=2 large squash. 
  • 3 garlic cloves minced
  • 1 med yellow onion diced
  • 1 c shredded carrots
  • 4 c chicken or beef bone broth
  • 2 15 oz can of native forest coconut milk
  • 1 tbsp  Thai red curry paste
  • 1 c bell Pepper diced
  • 4 drops Ginger essential oil or 3 tsp
  • 4 drops lemongrass essential oil or 3 tsp
  • 2 drops lime or 1/2 lime 
  • 2 tsp Tumeric
  • 2 tbsp coconut oil
  • Fresh cilantro 
  • Handful of roasted cashews
  • Handful of bean sprouts
  • Salt/pepper 
  • Sriracha 

Put your cooked butternut squash in a food processor and blend well, set aside. In a large pot add your oil, garlic, and onions and sauté for a few min. Add your bell pepper, paste, spices, broth, oils and combine well.  Next add coconut milk, butternut squash and salt/pepper. Bring to a boil, cover and simmer for 15-20min. When serving top with shredded carrot, bean sprouts, roasted cashews, cilantro  and sriracha if desired.