Bowl of Butternut Squash Tom Kha Gai Soup topped with cilantro
4.97 from 27 votes

Tom Kha Gai Butternut Squash Soup

Tom kha gai soup with a twist. Butternut squash puree makes it creamy and luxurious and doubles the flavor. Warm, gingery, spicy and the perfect vegan, GF-friendly soup to warm your weary bones.
Author: Minimalist Baker
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Category: Entree
Cuisine: Gluten-Free, Vegan (optional), Vegetarian
Freezer Friendly 1 month
Does it keep? 3-4 Days


  • 1 small butternut squash (skin and seeds removed & cubed)
  • 1 14-oz. can light coconut milk
  • 4 cups low-sodium veggie broth (DIY or store-bought)
  • 1 small shallot (thinly sliced)
  • 1 small knob fresh ginger (grated // 1 knob yields ~ 3 Tbsp)
  • 2 stalks lemongrass (cut into 6-inch pieces for easy removal before serving)*
  • 1 cup mushrooms (sliced)
  • 1 Tbsp fish sauce (optional)
  • 1/2 medium Thai chili or serrano pepper (thinly sliced, seeds mostly removed)
  • For serving: lime (quartered), fresh chopped cilantro and basil for garnish


  1. Preheat oven to 400 degrees (204 C). Add butternut squash to a baking sheet and toss with 2 Tbsp olive or coconut oil and a bit of sea salt. Roast for 12-15 minutes or until tender and cooked through. Set aside to cool slightly.
  2. In the meantime, add coconut milk, vegetable broth, ginger, lemongrass, and shallot to a medium sauce pan and bring to a boil. Then lower heat to a simmer. Add fish sauce (optional) and sliced pepper and stir.
  3. Add butternut squash to a food processor or blender with 1 cup of the broth and puree until smooth (amount as original recipe is written // adjust if altering batch size). Add back into the soup and stir until well combined. Add mushrooms and cook for 5 minutes more.
  4. Taste and adjust seasonings as needed. I added more ginger and a pinch more salt at this point.
  5. Before serving, discard lemongrass (if you used fresh stalks – otherwise ignore this instruction). Garnish with fresh lime juice (HIGHLY recommended), fresh basil and cilantro.
  6. This would be lovely over rice or on its own. Store leftovers covered in the fridge for several days. Freeze for longer term storage.


* If you can’t find fresh lemongrass, sub 1 heaping Tbsp lemongrass paste (found in the herb section) for the 2 stalks lemongrass.
* Nutrition information is a rough estimate.

Nutrition Per Serving (1 of 4)