Thai butternut squash soup

By Daniel Vanson
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  • 2 medium butternut squash
  • 1 14 oz can of coconut milk
  • 2 tablespoons red curry paste
  • 3 cups vegetable broth
  • 1 onion
  • 3 cloves garlic
  • 1 teaspoon chilli garlic sauce
  • Juice 2 limes
  • Milk/cream/coconut milk
  • Salt

Pumpkin seed topping:

  • 1/2 cup pumpkin seed
  • 3 tablespoons honey
  • Sprinkle cayenne


  1. Peel and dice your squash, slice your onion, mince your garlic.
  2. Place all your ingredients but the milk and salt into the slow cooker and place on high for four hours or low on eight hours.
  3. Blend the mixtures and bring it to your desired consistency by adding cream or milk.
  4. Add salt to taste.
  5. Add toppings of pumpkin seeds and cilantro. 
  6. Enjoy!

Pumpkin seeds topping:

  1. Preheat oven to 350 F.
  2. Mix everything in a bowl and lay out flat on a baking tray lined with parchment paper. 
  3. Bake until golden, about eight minutes.
  4. Let cool and it will break apart like a brittle.
  5. Sprinkle on top of your soup and enjoy! 

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