Butternut Squash Soup with Lemongrass and Coconut Milk

I had half a tube of lemongrass paste leftover from when I made some tofu pockets and not really knowing what else to use this herb for, decided to make an Asian-inspired butternut squash soup.


What makes this soup taste so good is a whole bunch of fresh herbs like mint and cilantro along with coconut milk which transforms the soup into a light and creamy Thai-inspired squash soup.


Butternut Squash Soup with Lemongrass & Coconut Milk


  • 2 lb cut butternut squash or pumpkin
  • 2 tbsp lemongrass paste ( I bought mine in a tube in the produce isle). If lemongrass is not available, juice of 1 lime makes a great substitute – just add it at the end after the soup is cooked.
  • 4 cloves garlic crushed
  • 1 tsp ginger paste
  • 1 tbsp fresh mint leaves finely chopped
  • 2 tbsp cilantro finely chopped
  • 1 tbsp brown sugar
  • 1/2 tsp chili flakes or paprika
  • Salt
  • 2 tbsp oil
  • 1 15 oz can coconut milk
  • 1 carton vegetable broth (about 5 cups) or 5 cups water


  • In a pot heat 2 tbsp oil. Add garlic, ginger, chili flakes and lemongrass paste and toast in oil for 30 seconds.
  • Add the cut butternut squash and salt to taste. Add water or broth and cook covered for 15-20 minutes until squash is tender. Turn the stove off.
  • Lightly blend squash into a smooth consistency  (but not necessary).
  • Place the pot back on the stove and add fresh chopped mint leaves, cilantro, brown sugar and coconut milk.  Stir and cook for additional 5 minutes.  Soup is ready.
  • Serve hot soup garnished with fresh cilantro and mint leaves.

12 thoughts on “Butternut Squash Soup with Lemongrass and Coconut Milk”

        1. There’s nothing left of it, always s good thing. I exchanged the ginger paste for fresh grated ginger, but otherwise I followed your recipe. I will definitely make it again. I believe I’ve tried around 20 of your recipes now, and I’ve loved them all.

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