Thai Beef + Butternut Squash Soup.

Attention teachers + students… Happy Spring Break to all!

(Anyone else know the SNL skit I am referring to? No? Ok.)

Also, the JORD Watch $100 Giveaway winner has been selected! Congratulations to @allison.holcomb! I can’t wait for you to select your beautifully crafted wood watch! Thank you to all who participated, I hope you enjoy your $25 off, too!

For this week’s post, I know some of you guys might already be experiencing spring-like temperatures because #texas, but the rest of you out there that are still stuck at home with bone-chilling weather, so today’s recipe post is for you.

thai butternut squash winter soup

This Thai Beef + Butternut Squash Soup is like a warm hug from the inside out. It’s a nutrient-dense dish that you will definitely want to add to your favorite comfort foods list when you need a warm recipe to stave off the winter chills (and blues).


Thai Beef + Butternut Squash Soup.
Prep time
Cook time
Total time
Recipe type: Soup
Serves: 6
  • 1 lb ground beef
  • 1 medium yellow onion, chopped
  • 5 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 2 tbs butter
  • 1 medium butternut squash (you can also use frozen chopped butternut squash, too!)
  • 1 tbs coconut aminos
  • ½ tsp red pepper flakes
  • ½ tsp white pepper
  • 1 tsp sea salt
  • 1-2 tbs red curry paste (depending on spice preference)
  • 1 14 oz can unsweetened full-fat coconut milk
  • 1 quart chicken or vegetable broth
  • 1-2 cups frozen peas
  • 5-6 collard green leaves, chopped
  1. Preheat the oven to 400 degrees.
  2. Cut the squash lengthwise, scoop out the seeds, and place it cut side down on a baking sheet or dish, and bake for 30-35 minutes until squash is tender to the touch. Scoop out flesh, roughly chop up into cube pieces, and set aside.
  3. While squash is baking, in a big stock pot or dutch oven over medium heat, sauteé the onion, garlic + ginger in butter, until onion turns translucent, and the garlic + ginger are fragrant. Add in ground beef and cook thoroughly. Drain off excess fat.
  4. Add cooked squash, coconut aminos, coconut milk, red curry paste, broth + spices to the pot. Let simmer on low heat for 20 minutes to allow spices to meld.
  5. Once simmered, use an immersion blender to break up some of the squash chunks to
  6. thicken the soup for a creamier texture.
  7. Add in frozen peas + collard greens, stirring until well combined, and they become bright green.thai soup

You could even get crazy + garnish it with some scallions or cilantro! Yum!

If you make this, let me know what you think!