Butternut Squash Thai Soup

Clean Eating Butternut Squash Soup With Coconut Milk And Cilantro (Makes approximately 8 cups)

2 regular sized butternut squash – baked and removed from skin
2 cups No Chicken Broth
1 14 oz. can light coconut milk
2 Tbs. fresh cilantro
2-3 Tbs. fresh grated ginger

(throw in a dash of cayenne, maple syrup, blackstrap molasses, a shake of smoked paprika, a couple shakes of curry & salt to taste)
Fresh cilantro and toasted seeds for garnish


– Bake Squash at 350 – cut in half, seeded, in a pan with some water 30+ min).

– Place your pre-cooked squash, broth, coconut milk, cilantro, and ginger and spices in the blender and blend in batches.

– Gently heat all the ingredients in a pot.

– Serve and garnish with fresh, chopped cilantro and toasted squash seeds.

Why do I always wait till we’ve eaten it all up to take a picture?  This is pretty and delicious!  I served it with a spinach, artichoke hearts & orange salad with orange & lemon juice for dressing.  Sprinkle with flax seeds and toasted squash seeds.  Yummy is all I have to say!  It’s almost gone!


3 Responses so far »

  1. 1

    Amy Ostroff said,

    I love those flavors, especially the cilantro and ginger! Will definitely be trying this!

  2. 2

    Amy Ostroff said,

    I love the flavors of cilantro and ginger! Will definitely be trying this 🙂

  3. 3

    Sparkle said,

    Would love to have a little taste lol

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