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Butternut Squash Coconut Noodle Soup

Butternut squash and coconut milk come together for a velvety, light soup that will warm you right up.

Butternut Squash Coconut Noodle Soup
Recipe Serves 4
Minutes Prep 10
Minutes Cook 8
Total Minutes 18
Difficulty: easy


½ cup fresh cranberries
¼ cup fresh cilantro
2 packs Annie Chun’s Thai-Style Coconut Soup Bowls
1 tablespoon vegetable oil
1 shallot, thinly sliced
2 teaspoons curry powder
½ teaspoon salt
2 cups butternut squash puree
½ cup water
1 ½ cups unsweetened canned coconut milk
¼ cup unsweetened coconut cream


Pulse the cranberries and cilantro in a food processor about 10 seconds, just until the cranberries are coarsely chopped. Set aside.

Empty the soup base packets and dry toppings into 2 separate small bowls.

Heat the oil in a medium saucepan over medium-high heat. Add the shallot and cook until softened, 2-3 minutes. Stir in the dry toppings, curry powder, and salt and cook for 30 seconds.

Add the butternut squash puree, water, coconut milk, and soup base.

Bring to a simmer, then lower the heat and cook 3 minutes. Turn off the heat and stir in the noodles.

Divide the noodles and soup into 4 bowls Top each bowl with about 1 tablespoon coconut cream and cranberry relish.

Recipe courtesy of Familystyle Food

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