• 1 tablespoon organic, Coconut Oil
  • 5 tablespoons Thai Red Curry Paste (see Thai Red Curry Paste recipe)
  • 3 pounds butternut, squash , peeled, seeded, cubed
  • 4 cups chicken stock
  • 1 2/3 cups coconut milk
  • 2 tablespoons fish sauce, or more to taste
  • kaffir lime leaves, chili flakes and chopped roasted cashews, to garnish
  • lime, wedges, to serve


  1. Heat coconut oil in a large saucepan over medium heat.  Add the Red Curry Paste and cook, stirring, for 2-3 minutes or until fragrant.
  2. Add squash and stock. Increase heat to high and bring to a boil.  Reduce heat to medium low and simmer for 20 minutes or until squash is tender. Set aside and allow to cool until there is no steam coming from the soup.
  3. Reserve 1/2 cup coconut milk and set aside. Add remaining coconut milk to the squash mixture. Transfer a third of the squash mixture into blender jug and secure lid.
  4. Dial to BLEND and process for 10-15 seconds or until smooth. Return mixture back to saucepan.  Repeat with remaining mixture.
  5. Add fish sauce and reheat if necessary.
  6. Divide among serving bowls. Drizzle with reserved coconut milk. Garnish with kaffir lime leaves, cashews and red pepper flakes. Serve with lime wedges.