Uploaded October 2015 | Updated September 2026, 41 minutes ago

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Here’s how to make a hearty butternut squash soup with coconut milk for a cold evening. Butternut Squash soup has always been a favourite soup of mine. My Dad would make a Thai pumpkin soup very similar to this as an appetizer.

Recipe: Serves 8 at $.70 /serving.
- 8 Cups of Butternut Squash (peeled and chopped)
- 4 Chicken Thighs (Chopped)
- 1 Large Onion (Chopped)
- 2 Cloves of Garlic
- 2 Tablespoons of Butter
- 1 tablespoon of salt
- 1 Teaspoon of paprika
- 2 tablespoons of Sugar
- 1 Can of Coconut Milk
- 1 Cup of Chicken Stock
- Cilantro to garnish

Instructions
In a large saucepan, on medium high heat, saute the onion, garlic, and squash in butter. Add spices, and sugar and fry for 10 minutes.

Add 1 cup of Chicken Stock, and 1 can of coconut milk. Lower the heat to low, cover and let cook for 25 minutes. If it's thicker than than you prefer, add more hot water or chicken stock.

Add chopped chicken thighs, and cook on medium heat for 10-15 minutes or until chicken is done cooking. Add salt to taste and garnish with cilantro.

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