The bold flavors in this Thai-inspired plant-based soup will delight both your vegetarian and meat-eating friends.

Source: Better Homes and Gardens


Credit: Jason Donnelly

Recipe Summary

20 mins
6 cups


Ingredient Checklist


Instructions Checklist
  • In a large saucepan heat oil over medium-high. Add onion; cook 2 minutes, stirring frequently. Stir in curry paste, ginger, and garlic; cook and stir 30 seconds more or just until fragrant. Stir in squash, coconut milk, and broth.

  • Bring to boiling; reduce heat. Simmer 5 minutes. Reduce heat to low. Stir in peanut butter, lime juice, and salt.

  • Using an immersion blender, blend soup until smooth. (Or cool soup slightly and transfer to a blender. Cover and blend until smooth.) If desired, top servings with yogurt, cilantro, and/or sriracha sauce.


Using frozen squash allows this hearty soup to be ready in just 20 minutes. If you want to use fresh squash, steam 4 cups of peeled and cubed squash until tender. Use in place of the two frozen packages.

Nutrition Facts

189 calories; fat 11g; saturated fat 4g; carbohydrates 20g; mono fat 1g; insoluble fiber 2g; sugars 5g; protein 5g; vitamin a 4529.4IU; vitamin c 8.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.7mg; vitamin b6 0.1mg; folate 25.9mcg; sodium 296mg; potassium 234mg; calcium 33mg; iron 1.1mg.