If you’re craving bold, Southeast Asian flavors in a comforting bowl of soup, this Larb-Inspired Butternut Squash Soup from The New Whole30 will knock it out of the park. By combining the vibrant, herby taste of traditional larb with the creamy richness of butternut squash, this recipe is a must-try for Whole30ers and foodies alike.
Larb, a Thai and Laotian meat salad, usually features fish sauce, lime juice, red pepper flakes, and fresh herbs. These bold, zesty flavors come alive when paired with the natural sweetness of butternut squash. The result? A balanced, hearty soup that’s rich with complex, crave-worthy flavor.
How It’s Made
The soup starts with sautéed onion, ginger, garlic, jalapeño, and squash cooked with curry powder and red pepper flakes. Once tender, the ingredients are blended with creamy coconut milk for a velvety texture. The larb topping, featuring chicken, crisp apple, fresh herbs, toasted coconut, and cashews, adds a delightful crunch and burst of flavor in every bite.
Customizable and Convenient
This recipe offers plenty of flexibility to suit your preferences. If you prefer ground meat, sauté ground chicken or turkey for a more traditional larb-inspired topping. Feeling pressed for time? Swap fresh squash for frozen butternut squash—no need to thaw, saving you valuable prep time.
How to Serve
For a pretty presentation, spoon the larb mixture into individual bowls and ladle the warm, spiced soup over the top.
This Larb-Inspired Butternut Squash Soup is perfect for cozy dinners, meal prepping, or impressing guests with a creative Whole30-compatible dish. Give it a try to find a new fast favorite!
Ingredients
For the Soup
- 1 tbsp coconut oil
- 1/2 cup diced onion
- 1 tbsp peeled and minced fresh ginger
- 2 garlic cloves minced
- 1 jalapeño seeded and minced
- 3 cups peeled and cubed butternut squash
- 1.5 tbsp mild curry powder
- 1 pinch of red pepper flakes
- 4 cups compatible chicken bone broth or stick
- 1 (13.5 oz) can full-fat coconut milk
For the Larb
- 2 cups chopped cooked chicken (see tips)
- 1 apple (any variety) peeled, cored, and diced
- 1/3 cup chopped fresh mint
- 1/3 cup chopped fresh cilantro
- 1/4 cup unsweetened coconut flakes
- 1 cup roasted salted cashews
- 1 tbsp Whole30-compatible fish sauce
- 1 juice of 1 lime
Instructions
Make the Soup
- IN a Dutch oven or large saucepan, melt the coconut oil over medium-high heat. Add the onion, ginger, garlic, jalapeño, squash, curry powder, and red pepper flakes.
- COVER and cook, stirring frequently, until the onion is translucent, about 10 minutes.
- ADD the broth. Cover and simmer until the squash is very tender, about 15 minutes.
- BLEND the soup with an immersion blender (or use an upright blender for a smoother consistency). Stir in the coconut milk. Keep warm.
Make the Larb
- COMBINE the chicken, apple, mint, cilantro, coconut, cashews, fish sauce, and lime juice in a medium bowl. Toss until well blended.
- TO SERVE, place one serving of larb in the bottom of each bowl, then ladle the soup over the top.
Tips
- As larb is typically made with ground meat, you could use ground chicken or turkey in this dish, too. In a large skillet or Dutch oven, heat one tablespoon of extra-virgin olive oil over medium heat. Add the ground meat. Cook, stirring often, until the meat is browned, 7 to 10 minutes.
- In a pinch you can substitute two 12-ounce packages of frozen butternut squash; no need to thaw before adding to the pan.
