I know some people cringe at the idea of meal prepping, but I honestly love it – especially in the fall. As soon as sweater weather approaches, I get extra jazzed to spend a few hours on Sunday whippin’ up delicious, hearty meals that I know will keep me nourished and feeling good throughout the week.

One meal that I almost always include in my weekly line-up is soup…and for obvious reasons. I mean, what’s more satisfying that a big bowl of warm soup on a crisp fall day? Not much. Am I right?

My Thai Butternut Squash Soup is not only satisfying…it’s an easy make-ahead meal that combines the quintessential fall flavor of creamy butternut squash with warming spices, like curry and ginger.

Thai Butternut Squash Soup

This soup is full of immune-boosting nutrients, like vitamins B, C and E, magnesium, iron and fiber. Even better? Once the squash is roasted, this soup takes less than 30 minutes to make. That means you can be slurping spoonfuls of delicious, homemade soup, in less time than it takes to watch an episode of The Haunting of Hill House.

Thai Butternut Squash Soup

Thai Butternut Squash Soup


  • 1 butternut squash, approximately 2 lbs
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon sea salt
  • 1 onion, diced
  • 2 cloves garlic, chopped
  • 1 tablespoon ginger, freshly grated
  • 2 tablespoons coconut oil
  • 1 ½ tablespoons red curry paste
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 tablespoon lime juice
  • ¼ teaspoon lime zest
  • 1/3 cup cilantro


  • A swirl of coconut milk
  • Fresh cilantro
  • A drizzle of chili oil
  • A squeeze of lime
  • Crushed peanuts


  1. Preheat oven to 350° Wash and halve butternut squash; remove seeds. Place squash on baking sheet. Drizzle with olive oil and season with salt. Bake for 45-50 minutes. Once cool enough to handle, peel and cube squash.
  2. In a large pot, sauté onions and garlic in the coconut oil until the onions are translucent. Add ginger and curry paste. Cook for 1 minute. Add prepared squash and broth to pot, bring to a boil. Lower heat and simmer for 20 minutes.
  3. Blend with immersion blender or transfer to blender. If using blender, transfer back to the pot. Once blended, add coconut milk and heat just until hot. Remove from heat and add lime juice and zest.

Once you’ve tried this recipe, I’d love to hear from you. Let me know your thoughts on the soup, on meal prepping or on The Haunting of Hill House. 😉