Thai Butternut Squash Soup from Moosewood's Simple Suppers

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 216.0
  • Total Fat: 12.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 824.9 mg
  • Total Carbs: 28.0 g
  • Dietary Fiber: 5.3 g
  • Protein: 4.1 g

View full nutritional breakdown of Thai Butternut Squash Soup from Moosewood's Simple Suppers calories by ingredient
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Number of Servings: 4


    1 cup coconut milk
    1/2 tsp Thai red curry paste
    4 tsp sugar
    1/2 tsp salt
    2 cups vegetable broth
    1 Keiffer lime leaf (optional)
    2 12-ounce packages of frozen cooked winter squash
    1 lime
    2 cups fresh baby spinach


In a soup pot, whisk together coconut milk, curry paste, sugar, salt, and broth. Add the lime leaf and squash, cover, and simmer. Cook, covered, until squash is thawed, about 15 minutes.

Grate the lime peel and juice the lime. Add 1 tsp zest and 2 T of juice to the simmering soup. Stir in the spinach and cook just until wilted.

Number of Servings: 4

Recipe submitted by SparkPeople user LIBRARIANBECK.

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Member Ratings For This Recipe

  • Oh My Goodness! This is sooo delish. I made a few changes..don't we all?! I left out lime leaf but I put about a quarter tsp fennel seeds in and it seemed to add to the flavor nicely. I used 2 tbsps honey instead of sugar and doubled the Thai red curry paste. Enjoying a very delish bowl now!! - 9/5/13

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  • We love this recipe, and I'm so glad to find it already entered! - 4/30/11

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