Soups and stews · Thai · 25 min
Thai Peanut-Coconut Soup with Parsnip, Zucchini & Butternut Squash
- 25 min
- 2–6 servings
- 596 kcal / serving
A cozy, creamy soup with Thai peanut notes and a hint of lemony brightness from lime. It comes together quickly on weeknights with simple pantry staples and frozen squash for convenience.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- 24 fl ozchicken or vegetable broth
- ½ small bunchcilantro
- ½ (13.5 fl oz) cancoconut milk
- 2 cupsfrozen butternut squash, pieces
- ½lime
- 2 mediumparsnips
- ½ cuppeanut sauce
- 1 mediumzucchini squash
- limes
From the pantry: black pepper, chili-garlic sauce, salt
Cookware
can opener · chef's knife · colander · cutting board · ladle · measuring cups · measuring spoons · medium saucepan · stirring spoon · vegetable peeler
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: zucchini
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Produce
- ½ small bunchcilantro
- ½lime
- 2 mediumparsnips
- 1 mediumzucchini squash
- limes
Frozen
- 2 cupsfrozen butternut squash, pieces
Pantry & dry goods
- 24 fl ozchicken or vegetable broth
- ½ (13.5 fl oz) cancoconut milk
Sauces, oils & condiments
- ½ cuppeanut sauce
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chicken or vegetable broth | 24 fl oz | 48 fl oz | 72 fl oz |
| cilantro | ½ small bunch | 1 small bunch | 1 small bunch |
| coconut milk | ½ (13.5 fl oz) can | 1 (13.5 fl oz) can | 1 ½ (13.5 fl oz) cans |
| frozen butternut squash, pieces | 2 cups | 4 cups | 6 cups |
| lime | ½ | 1 | |
| parsnips | 2 medium | 4 medium | 6 medium |
| peanut sauce | ½ cup | 1 cup | 1 ½ cups |
| zucchini squash | 1 medium | 2 medium | 3 medium |
| limes | 1 ½ |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Rinse the produce and pat dry.
- In a medium saucepan, whisk together broth, coconut milk, peanut sauce, chili-garlic sauce, salt, and pepper, then bring to a boil over high heat.
- Peel, trim, and small-dice the parsnips; add them to the simmering broth.
- Trim and dice the zucchini and add it to the pan.
- When the mixture returns to a boil, stir in the frozen butternut squash and simmer until the vegetables are fork-tender, about 8–10 minutes.
- Rinse and pat dry the cilantro; strip the leaves from the stems and finely chop the leaves."
- Squeeze the lime halves and set the wedges aside for serving; stir in the cilantro into the soup off the heat and adjust salt if needed, then ladle into bowls and serve with lime wedges for squeezing.
Two tips
- Prep the cilantro ahead: rinse, dry, and chop to speed up dinner time.
- For leftovers, refrigerate portions and stir in a splash of extra coconut milk when reheating; or serve with a drizzle of lime for a fresh finish.
Nutrition per serving
- Calories
- 596 kcal
- Protein
- 19 g
- Carbs
- 64 g
- Fat
- 34 g
- Fiber
- 10 g
- Sodium
- 1101 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.