Main Dish Recipes

Vegan Recipe #1: Thai Butternut Squash Soup

You guys, vegan recipes are a bit hard for me. Because. . . no cheese! Or sour cream! Or any of the other three million dairy products I love with all my heart.

But this soup? Doesn’t even need cheese or sour cream (I cannot believe these words are coming from my mouth).

I made it for lunch after church last week when my brother, Crawford, was in town. This was, per my usual, a Sunday morning scramble to figure out what I actually had in the fridge. I did have to call Landen and beg a sweet potato off her, but what are sisters for if not to supply ingredients at a moment’s notice?

Everyone loved this soup, and Bart and I happily ate the leftovers for a couple of days.



Thai Butternut Squash Soup

(adapted from Our Best Bites)
Course Main Dish, Soup
Cuisine Thai
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 6 to 8
Author Janssen Bradshaw


  • 36 ounces peeled seeded butternut squash, cubed (or sweet potatoes or a combo of the two, which is what I did)
  • Olive Oil
  • Kosher Salt
  • 1 small onion diced
  • 3 cups vegetable broth
  • 1-2 T red curry paste depending on how spicy you like things
  • 1 1/2 T lime juice
  • 2 13.5- ounce cans coconut milk regular or lite
  • 1/2 cup shredded sweetened coconut


  1. Preheat oven to 450 degrees and line a baking sheet with tinfoil.
  2. Toss the cubed squash or potatoes with 1 tablespoon olive oil and sprinkle with kosher salt. Spread on the baking sheet in a single layer. Roast for 35 minutes (I find that sweet potatoes cook faster than butternut squash so if you're doing them both together, keep a fairly close eye on them) until fork-tender.
  3. Heat 1 T olive oil in a large pot over medium heat. Add the onion and saute until soft (about five minutes or so).

  4. Add the broth, roasted squash/potatoes, and curry paste and bring to a boil. Reduce heat and simmer for 10-15 minutes.

  5. Add the coconut milk and lime juice. Using an immersion blender, puree until mostly smooth. Stir in shredded coconut and serve hot.
  6. (You can add cilantro, if you're so inclined, but I only stuck it on the top for the pictures).




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  • Reply Janelle February 26, 2013 at 2:35 pm

    Amen! I keep thinking I should try being vegan for a week, or month, or something, just for the experience. And then I remember, "CHEESE!" So, it hasn't happened yet. But this soup looks excellent!

  • Reply Jen February 26, 2013 at 2:39 pm

    I am SO with you on the dairy train. There are literally eight different cheeses in my fridge right now. That said, this soup looks great and totally fits the bill for my desire to add more vegan/vegetarian meals to my repertoire. Can't wait to try it!

  • Reply Miriam February 26, 2013 at 3:40 pm

    I'm going to try this…thanks 🙂

  • Reply Elsha February 26, 2013 at 9:38 pm

    Sounds yummy! I'm always looking for dairy free recipes, because Brian tries to avoid it.

  • Reply his little lady February 27, 2013 at 6:28 am

    Oh wow, this sounds absolutely scrumptious! I'll definitely need to try and make this soon 😉
    xo TJ

  • Reply Alli Aars {You have your blog, we have Aars} February 28, 2013 at 2:26 am

    This looks so yummy! Can't wait to try it!

  • Reply Lisa Michelle February 28, 2013 at 9:36 pm

    I just watched Forks Over Knives the other day and am making strides to eat more whole, plant-based food, so I'm loving that this sounds like it's the beginning of a series (I am a blog stalker, by the way, but I like to think of myself as more of a friend of a friend–Rachel Martinez went to London with you and she is one of my BFFs). Love your blog!

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