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Allred's Butternut Squash Soup


Unusual because of the green curry paste. It is in cans or jars and I usually buy Thai Kitchen brand in a small jar and stores in refrigerator after opening.

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  • 1 large butternut squash, halved, seeded and rubbed with olive oil
  • 1 onion, diced
  • 2 Gala apples, peeled and diced
  • 1 cinnamon stick (or 1 teaspoon cinnamon...I like Vietnamese cinnamon)
  • 2 T. diced ginger
  • 1 quart chicken broth
  • 1 can coconut milk (12-13 oz)
  • 1 t. Thai Green curry paste
  • 2 peeled and diced Gala apples finely for garnish
  • 1/4 cup toasted slice almonds
  • Salt and white pepper
  • Chives (optional)



Step 1

Roast squash cut side down 400° for 30-40 minutes, soft and and slightly brown. Cool and scoop out.
Sweat onion, apple, ginger, and cinnamon in extra virgin olive oil until translucent. Add squash and cover with chicken stock in a saucepan (not a wide, flat skillet or stock pot). Cook 20-30 minutes. Add coconut milk and curry paste. Purée all. Add salt & pepper.
Serve in soup bowls with almonds ( or other nuts like macadamias or hazelnuts) apples in small dice and chives.
Can add shrimp, crab, smoked salmon and crême fraiche or sour cream.

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