Our cookbook, Love Real Food, is here! Have you ever gotten to the airport only to find that your pilot has gone missing? I only wish I’d been smart enough to pack basic toiletries and a butternut squash soup with coconut milk of clothes in my carry on. Here’s to hoping that my luggage meets me in Tel Aviv eventually.

I love how cultures collide in airports. Then there’s the pink-faced stranger of unknown origin who’s snoring loudly a few seats over. Snoring is a universal language, n’est-ce pas? This soup is a blend of origins, too. I don’t think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors.

Curried butternut soup has been on my list of recipes to conquer for a while and I just couldn’t resist seasoning it with red Thai curry paste like I did for my sweet potato soup. I added some other Thai flavors to round it out, like cilantro and toasted coconut flakes. This soup isn’t so spicy that it won’t pair well with other foods. In fact, I think its colors and flavors would liven up a traditional Thanksgiving meal. Watch how to make Thai curried butternut squash soup in this short recipe video. Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk.

Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes. While the soup is cooking, toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don’t burn. Transfer coconut flakes to a bowl to cool. Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavorful enough for you.

Remove the soup from heat and let it cool slightly. Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro. How Sweet Eats’ similar soup and Simply Recipes. If you love this recipe: You’ll also love my butternut chipotle chili and curried cauliflower soup.