Thai Peanut Squash Soup

  • 2 T coconut oil
  • 2 c yellow onions, chopped
  • 1 T garlic, minced
  • 8 c butternut squash, peeled & cubed (about 1 squash)
  • 2 c carrots, peeled and sliced (4-5 medium carrots)
  • 8 c chicken or vegetable stock (if using water, add 1 tsp salt)
  • 1/2 c. Wander Thai peanut butter
  • 1 - 14 oz can coconut milk
  • 1/4 c fresh squeezed lime juice
  • 1/2 c fresh coriander, chopped
  • chilli flakes or hot sauce to taste
  • Garnishes: swirl of coconut milk, sriracha drops, chopped peanuts, chopped green herbs (coriander, Thai basil, green onions)


  1. In a large pot, heat oil over medium heat and add onions.
  2. Cook until translucent, stirring often.
  3. Stir in garlic and cook for about a minute.
  4. Add squash, carrots and stock then bring to boil.
  5. Cover and simmer for 30-40 minutes until vegetables are soft.
  6. Turn off the stove.
  7. Add coconut milk and peanut butter and give a good stir.
  8. Use an immersion blender to puree the soup in the pot or transfer in small amounts to blender.
  9. While warm, taste and adjust seasonings along with adding any spicy elements.
  10. Serve with any combination of the suggested garnishes.
  11. Enjoy!
Back to blog