Zesty Thai Chili Cream of Squash Soup


Another Fall recipe for you! Squash soup is clearly "in" right now. To be honest, I was feeling a little un-original about making my own recipe when I saw that every other status update on my Facebook news feed was another version of squash soup. Regardless, I still felt like making it for myself, and it turned out to be so delicious that I owe it to myself and all of you to post the recipe. The original base for this recipe was given to me by my friend Danny over at Primal North. Danny eats an extremely primal diet and has been experimenting with ketosis while documenting all of his experiences and medical reports. To that degree, his original recipe was on the simple side (though delicious) and he had no problem allowing me to tweak it to make it my own. If you like it extra thick and creamy then this is the soup for you. It will fill your tummy, and warm you from the inside out.

Don't forget to check out our Fall Giveaway Contest, details are in this post here! We've decided to give both prizes to one winner rather than one prize to two winners. Since we only have so many fans and we're asking you to post a photo, we thought we would sweeten the deal for one lucky individual. Treat yourself right; pick a recipe, make it, enjoy it, share your photo, win a contest ;)

, Happy hunting.

- Jon.

YEILD: 6-8 bowls of soup

PREP TIME: 15 min

COOK TIME: 1.5 hours


1 medium/large organic butternut squash

2 cans of full fat coconut milk (bpa-free can preferred)

2 cups of organic %35 whipping cream (use water instead to go dairy-free)

The juice of 3 organic limes

2 tbsp Indian madras/curry paste

1/2 tsp sea salt

2-4 Thai chili peppers (depending on desired level of spice)


1. Pre-heat oven to 375 degrees. Cut the squash in half length-wise, clean out the seeds, and rub the inside of it with coconut oil. Pour a thin layer of water onto a baking tray and place squash open side down on tray. Cover with tin foil and bake for 1.5 hours or until you can poke a fork through the skin with little to no effort.

2. Remove squash from tray and allow to cool lightly (so that you can handle it without burning yourself).

3. The size of your blender/food processor will determine how efficiently you can do this next step. Ideally, you may be able to do it as follows: Scoop half of the squash into the blender along with half of the coconut milk, half of the cream, and half of the madras paste. Blend ingredients together until they become silky and smooth. Pour mixture into a large pot and repeat process for the other half of the ingredients (or as many times as you need to until you've blended everything together).

4. Dice your peppers and stir them into the soup along with the salt and lime juice. Warm-up soup on the stove over a medium heat, stirring frequently, until it reaches your desired temperature. Serve and enjoy with loved ones.