Thai Butternut Squash Soup - 1 Guiding Stars
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One Guiding Star icon One Guiding Star indicates good nutritional value.

You’ll love this fresh twist on a classic fall favorite. Red curry paste can be found in the international section of most grocery stores or at Asian markets. Be sure to use the lowest fat coconut milk available for the healthiest preparation.


  • 2 Tbsp. olive oil
  • 1 carrot, diced
  • 1 stalk celery, diced
  • 1 onion, diced
  • 1 Tbsp. red curry paste
  • 4 cups cubed butternut squash
  • ½ tsp. chopped fresh thyme
  • 4 cups low-sodium vegetable broth
  • ½ cups unsweetened, low-fat coconut milk
  • ¼ tsp. salt
  • ½ tsp. pepper
  • ¼ cup chopped fresh cilantro


  1. Heat oil in a large soup pot. Add carrot, celery, onion, and red curry paste. Cook until vegetables have begun to soften and onion turns translucent (5-8 minutes).
  2. Stir in remaining ingredients except for the cilantro. Bring to a boil, reduce heat, and simmer until squash is tender (15-20 minutes).
  3. Use an immersion blender to purée the soup. Alternatively, let the soup cool slightly and carefully purée in batches in a traditional blender, leaving the vent open and covered with a kitchen towel.
  4. Serve hot, garnished with cilantro.
Nutritional analysis per serving: Calories 125; Total Fat 6g (8% Daily Value); Saturated Fat 2g (10% DV); Trans Fat 0g; Cholesterol 0mg (0% DV); Sodium 380mg (17% DV); Total Carbohydrate 17g (6% DV); Dietary Fiber 3.5g (14% DV); Total Sugars 5g; Includes 0g Added Sugars (0% DV); Protein 2g; Vitamin D 0% DV; Calcium 6% DV; Iron 6% DV; Potassium 8% DV; Vitamin A 70% DV; Vitamin C 25% DV; Manganese 15% DV.
Recipe by Guiding Stars at
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