Thai-Spiced Butternut Squash and Coconut Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 2 tbsp coconut oil
  • 2½ lb butternut squash - peeled, seeded and cut into 1" pieces
  • 1 medium gala apple, peeled, seeded and cut into 1" pieces
  • 2 large shallots, peeled and chopped
  • ¼ tsp curry powder
  • salt and pepper, to taste
  • 4 cups low sodium vegetable stock
  • ¼ cup unsweetened shredded coconut
  • 1-2 Thai chili peppers
  • ½ cup fancy grade coconut flakes
  • 1tsp sambal oelek
  • 2 tbsp olive oil
  1. Heat oil In a large dutch oven or soup pot over medium and add butternut squash, apple and shallots. Season with curry powder, salt and pepper. Sweat the vegetables for about 8-10 minutes, tossing occasionally, until beginning to release juices and soften. Be careful not to brown them and adjust temperature to medium-low, if needed.
  2. Add vegetable stock, shredded coconut and thai chili peppers to the pot. Add water, if needed to just cover the vegetables, raise heat to high, bring to a boil. Add lid to partially cover and reduce temperature to simmer, about 30-35 minutes, adding water, if needed, until vegetables are soft enough to easily pierce with a fork.
  3. In the meantime, heat oven to 325 degrees and toast coconut flakes for 2-3 minutes, until golden brown. In a small bowl, whisk sambal oelek and olive oil together.
  4. Remove Thai chili peppers, carefully pour soup into Vitamin or blender (in batches, if needed) and puree. Season with additional salt and pepper if needed and add garnish. Poor into bowls and garnish with chili oil and toasted coconut flakes.
Recipe by Jackie Ourman at