Thai Butternut Squash Soup
I didn’t love it. But my mom did!

My mom buys cookbooks.  She *loves* cookbooks.  Now keep in mind, she doesn’t use them for cooking per say per se.  They’re more  for  entertainment purposes.  She likes the pretty pictures and has a love of food so deep that she enjoys just reading about it.

The actual cooking part?  Not so much.

Much the same way some people love looking at travel brochures but never actually go on vacation.

It doesn’t have to be a fancy cookbook.  Not anything trendy or even popular.  I’m sure she doesn’t have anything from Gordon Ramsay, René Redzepi or even the queen of food porn, Nigella Lawson.

She came home from Costco the other day with the “Campbells Cookbook”.  One of many cookbooks Campbells has put out actually.  I even have one.  It’s made out of rock hard cardboard and is in the shape of a soup can.

As she flipped through her evening’s entertainment the way normal people would flip through channels, she squealed.  Well cackled really.  Betty’s more of a cackler.  I was on the phone with her at the time so she proceeded to read the entire recipe and describe the accompanying photos with delight.

I’m gonna make this!, she said.

We both knew she never would.

So a quick Internet search and trip to the grocery store on my part and we have SOUP.

I made the soup.

She was never gonna make the soup.

It’s a Thai Butternut Squash soup.  What really sent my mother into fits was the key ingredient in a lot of Thai cooking; Coconut Milk. I have no idea if that’s the proper spot for a semi-colon, but I’m going with it.  Ditto for the comma after the semi-colon.

Now I’m thinking about colons.  The kind that are in your guts.

Speaking of which, the guts of this soup as I mentioned, is Butternut Squash.  There’s also some fresh ginger, chicken broth, curry, some onion … it really had all the makings of a delicious soup.


It’s a fairly easy recipe.  Peel and dice up your squash.



Roast it in the oven with some onions, curry and oil.

Cut Squash


Throw the roasted vegetables along with all the other ingredients into a pot and let it cook.



Blend and serve.

Soup 1


Printable Recipe Here


2 tablespoons vegetable oil

2 teaspoons curry powder

1 butternut squash, peeled, seeded and cut into 2-inch pieces (about 6 cups)

1 large sweet onion, cut into big chunks

1 tablespoon chopped fresh ginger root  (I’d add more if I made it again)

3 cups Chicken Broth

1 can (15 ounces) coconut milk

3 tablespoons chopped fresh cilantro leaves (optional)

  • Heat the oven to 425°F.
  • Stir the oil and curry in a large bowl. Add the squash and onions and toss to coat. Spread the vegetables onto a  roasting pan.
  • Bake for 25 minutes until the vegetables are golden brown.  Stir halfway through.
  • Heat the vegetables, ginger root, broth and cream of coconut in a 4-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Cook for 20 – 30 minutes or until the vegetables are tender.
  • Blend until smooth. You may have to break the blending up in to 2 or 3 batches depending on your blender.  You can also use a handmixer.  Sprinkle with the cilantro.   Serves 6.

Part of what my mother liked about the soup was how smooth it was. But that was courtesy of the fella’s Vitamix blender.  Not the recipe.

It had such potential this soup.  It really did.  Roasted squash, curry powder, ginger. Mmmmmm.

So why did it taste like bird fart to me?

That might be a bit extreme.  It tasted good I guess, but I was expecting to be blown away by this soup and all I came away with was, Yeah, that was pretty good.

My mother on the other hand loved it.  The fella’s thoughts on it were somewhere between this is the most delicious soup in the world and bird fart.  Which I suppose would mean it tasted like a delicious bird fart to him.

Bird fart soup.  I bet even Nigella Lawson would have trouble selling that one.

If given the choice, I’d take my Szechwan Carrot Soup over this one.  But I’m curious … if my hard core sales job on this soup has worked, as … I’m sure it has … let me know what you think of it.  It was good it just something  you’d be hearing Tony the Tiger endorsing.  It’s not GRRRRRRRRRREAT.


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  1. Ruth hirsch says:

    Maybe you prefer a more sweet flavor profile
    (first time using 'fp'. ever.)

    I make a version of this, always others love it. I mostly do.

    I sauté onion in coconut oil, add curry powder + extra numeric (need extra anti-inflame) and at some pt at a small amt red pepper flake. and yes, this recipe
    1. it forgot why Ghandi did the Salt March
    2. once roasted, the veggies re already cooked. Need blending in liquid, but not really cooking.

    Also for blended soups I figured out to make it a bit easier. I do not add all the liquid. Just enough to cook whatever. THEN blend, and then thin w rest of liquid. Much less to blend.
    Works beautifully. Hope I explained that well.
    It's the kind of thing someone'd are into a whole cookbook. Or, in my case, one sent.


    • Karen says:

      Hi Ruth! I actually make a pumpkin soup (the recipe is on here under food, recipes, soups) and I absolutely LOVE it. This particular recipe just didn’t do it for me. :/ And yes it’s a bit sweeter. I love, love curry powder in soups! I make a cauliflower curry soup and it’s delicious. I should try adding a bit to my pumpkin. thx! ~ karen

  2. katie says:

    As my 9th grade English teacher said, “remember the BAFNOSY.” Otherwise known as, “use a comma before the words but, and, for, nor, or, so, and yet”.

  3. Sara says:

    Um…I found myself craving bird fart soup and came over here for a recipe. Ha! No seriously, you did such a great job making this sound appetizing that I’d like to make it this week to use my farmer’s market fall butternut squash centerpiece and move on to Christmas. However, I don’t care for curry. Think I can sub sriracha to get the heat? Also, I’m going to live on the edge and add some rice vinegar, sesame oil and lime juice to see if maybe I can at least bump it from bird fart to bird breath…or something like that. Have you made it again? Did you make any improvements to the recipe? Thanks! Happy weekend!

    • Karen says:

      Sara – I have Not made this soup again. However, I may have come to the conclusion I just don’t like Butternut Squash soup. If you’re looking for something great to do with squash, bake it in the oven like one normally would. Halfway through cooking, pierce it with a fork and add a tablespoon or so of butter and the same of brown sugar. THEN … once it’s cooked scoop it out, mash it (drain if necessary) and add about a teaspoon of fresh minced ginger. MUCH better than the soup. Or … you could make the soup. ~ karen!

      • Vanessa says:

        I didn’t think I liked it either (squash soup that is) then I made it last week, haven’t stopped thinking about it. Roast squash and half an onion, scoop into a pot, ad chicken stock, salt and pepper. Then here’s where I switched it, instead of adding cream, I added sour cream. And it was good, not great. So I added Parmesan cheese! About 1/2 cup. It was so good my kids ate it. Which actually bummed me out because that meant less for me. Try it, really it’s great!!

  4. Judi says:

    Try to roast a couple if pears with the squash and use red curry paste with 1/2 the coconut milk. I have been making this for years and it is one of my favorites

  5. Greer says:

    Your problem may have been curry powder. Thai curries use Thai curry paste; red, green or yellow. The pastes usually contain galangal, lemongrass, shrimp paste (or fish sauce) as well as some of the spices that curry powder contain. Red curry paste works well in a butternut soup – try again!

  6. Martha says:

    I love stuff cooked with coconut milk, but I’m not sure I like bird farts (having never tried them.) So I may pass on this soup (not as in passing gas.) I do make a pretty amazing butternut squash and apple soup. It has apples, onions, butter and a lot of thyme. It’s savory and sweet. I’m even growing my own squash this year. I was inspired by your garden pictures this week.

  7. Amy Schmucker says:

    OMG, Your readers are as funny as you are. Snail farts, elephant farts, bird farts and semicolons. Crack me up you do is what Yoda would say.


    Lizard Breath

  8. denise says:

    who’da thunk a bird could fart? logical though, given the scientific conclusion reached in the book “Everyone Poops”

  9. Gayla T says:

    Well, send Betty over. I have several feet of cookbooks that I never use but they are so much fun to read. Just to prove how stupidly obsessive I can be, I have every Pillsbury Bake-off cookbook they have made. I could not rest until finding the last one. For me, forever after, squash soup will be bird fart soup and it shall never pass these lips. My mom put butter and brown sugar in the hole and made this sticky sickening sweet glob of elephant fart. Hmmmmm that’s a handy phrase to have at hand and I never knew I needed it up to now. I dare not use it here at home. If these grandgirls ever heard it, it would become common usage almost instantly and I would be in trouble with the parents. I will just tell them you are a bad influence on me. You know, the art of doing bad stuff. Thanks for the tut on the semi-colon. Not that I am getting forgetful……it’s just been a long long time since the day we covered that and I was probably watching Larry Dykes instead of the board. I throw one in from time to time knowing that most don’t remember the rules and will think I’m smart enough to know when to use it. It’s kind of a shame to not use that key from time to time;D

  10. Sarah In Illinois says:

    I’ve had a different version of Butternut Squash soup and it too, was bland. So I am hesitant to try another. But is sure looks good!

    As for the “bird fart” it reminded me of my brother complaining to me that the electricity went out too often in his house. His actual text read, “mine usually goes out when a snail farts”. I had never considered these animals having flatulence problems.

  11. Leona says:

    The gauntlet has been thrown! I will make this soup, probably with more ginger and a bit of salt/white pepper to accent the broth. I LOVE Curry and may sub in an amazing Curry Paste that I’ve found but have to drive all the way to FREAKIN’ Seattle to get. If it turns out well, I’ll keep it in our homemade cookbook of favorites and it will be called, “Bird Fart Soup” in honor of you! ;) Let them figure it out when I’m dead.

  12. Nancy Blue Moon says:

    The soup looks like it would taste great but of course that means nothing..I’m glad that Betty enjoyed it since you made it for her..The roasted veggies look so good that I don’t know if they would make to the soup stage as I would be wanting to munch on them..As for your punctuation Karen..just do what I do..put a couple of little dots between everything and then you don’t have to think about it..LOL

  13. Debbie says:

    Not going to try it. Too many childhood memories of Mother carving it into fourths, roasting in the oven with butter and making us eat it. Nasty Nasty bird fart stuff…………

  14. Jasmine says:

    Hmmm. Gotta admit the ‘bird fart’ promise makes me really, really want to try it. Or not. I don’t love squash-I think it’s the texture. I do make a mean carrot, pear and ginger soup that sounds kinda similar though, and I do love that.

  15. lemur_lass says:

    Not that you would actually make bird fart soup again, but if you did, I think the addition of garlic, salt and pepper would make a world of difference.

  16. Stephanie says:

    All I want to know is was it a *wild* bird fart or *chicken* fart? Cuz anyone who has had a chicken fart in their face while trying to collect eggs, will certainly not want to try this soup.

  17. Natalie says:

    OMG bird fart! That is the best descriptor ever! :)

  18. Dawna Jones says:

    Wanted to try it but the bird fart thingy ruined it for me!!!! LOL!

  19. Patti says:

    Hahah!! Karen! I totally made this recipe last winter as my first crack at Butternut Squash soup. I thought it would be absolutely fantastically amazing, and it was just `Meh`. It`s not that it wasn`t tasty – it was okay – but it was a lot of work for not what I was expecting.

    But! Thanks for sharing it, and perhaps others will have some good tips on it!

  20. Manisha says:

    Could it have been the curry powder? I haven’t found a ready made one that I like yet, but then I’m Indian and picky about curry flavors. And I generally avoid all recipes that call for curry powder.

  21. Barbie says:

    I also love Butternut squash soup…the only reason I grow butternut squash in my garden each year! I’m with Gayla, maybe it was the missing salt.
    Bird fart! Hilarious! I’m so using that one!

  22. Well, it looks really pretty and that’s half the battle. And your mom liked it, so that’s a plus because we no matter how old we get, we always want to make mom happy. :)
    ~ Caroline

  23. AnnW says:

    The vegetables look fine just by themselves. Maybe the chicken stock dilutes it too much. I think you need to Karen-ate this recipe. Don’t add too much cream, maybe Greek yogurt. I think Campbell’s has to appeal to their audience that is used to their c*** chicken soup and tomato soup. We only had Campbell’s soup in our house growing up. When my parents moved to assisted living they had homemade soup every day. My dad was able to have a different great soup every day of his life for the final four years. He really enjoyed it. Ann

  24. lorraine wellman says:

    I make something similar to this only for instance, the squash is the winter variety butternut or some ppl call it the turban squash. My recipe doesn’t have the coconut milk but uses chicken broth. What I love about my squash soup is that it is not bland like you would think that squash soup would have the potential of being. I add polish kielbasa cut into chunks into the pot. Some added chives and garlic, tumeric and onion powder. I serve it with cheesy/garlic croutons, a dollop of sour cream or a tablespoon of shredded cheddar cheese and some crusty garlic bread. This is a hardy soup full of spice and flavor…well except for the fact that it has none of the flavor that the soup recipe you followed seemed to have, thankfully. Hehehe

  25. Kathryn says:

    See this makes me WANT to try it. Does read a bit bland though …

  26. Tigersmom says:

    “it tasted like a delicious bird fart”

    And nice segue from colon to butternut squash guts. ; )

    Nigella. I know some men that Nigella could sell bird fart soup and pretty much anything else to. They are a group that go by the name “BreastMen” and she is one of their goddesses. The rest of us mere mortals must rely on our wit (and I HAVE breasts). : |

  27. Karol says:

    I like your mom! I do the same thing she does, except I don’t actually buy cookbooks. I stand in the middle of the store and read recipes, then put the book back where I found it… and then never make the recipe. So I’m a cheaper, lazier version of your mom.

  28. Deb says:

    You actually sold me on making the Szechwan Carrot Soup, but I think I will pass on the Bird Fart soup. Unlike your mum, I am not a fan of coconut milk. But, since it is supposed to be 94 degrees and muggy today, it is not a soup day, so it will go into the Pinterest file for another day…

  29. Stefanie says:

    Complete sentence on both sides of a semi-colon!

    • Karen says:

      You can also use it to introduce a list. But I’ve done it wrong here. You need an actual list as opposed to one thing and there’s supposed to be a word in front of the semi-colon. Can’t remember how it goes exactly. ~ karen!

      • Shauna says:

        You can introduce it in a list if the series already contains commas. Ex: Among the garden vegetables there was Mr. Lettuce; his cousin Senior Cabbage; Orange Carrot, wishing he were purple; and two vegetables whom I’m sure crashed the party.

        Otherwise, a semi-colon separates the clauses of a compound sentence.

        The soup sounds great. I wonder what was missing that would have taken up a notch past bird fart soup.

  30. Krikit says:

    As for me, I’d definitely add some salt and white pepper — even if it was just in the bowl @ serving. Haven’t made this exact recipe — I tend to “wing” my soup making, and I’ve made many a pot of Butternut Squash soup. Some, even with a teensy pinch of fresh, dried Lavender. Ya-UM!! ~:0)

  31. Vicki says:

    I might add some lemon grass in there too…to make it a little more Thai-ish.

  32. Woke my fella up with suppressed laughter…snorting at your choice in adjectives again….delicious bird farts! Good God, Woman…I wish you were my sister!

  33. Gale says:

    Your recipe didn’t mention salt. Could that be the missing ingredient that would have put it over the top for you?

    I checked another recipe online and it added salt and garlic….and, although the ingredients didn’t list it, it also said to add the lime juice after pureeing.(?) I love butternut squash soup and will have to try this one, although I saved your and haven’t made that yet either.

  34. Laura says:

    Your milk needs a colon in front of it as a way of introduction. The milk would soon move to your colon after you introduce it to your stomach.

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