Thai-Inspired Butternut Squash Soup with Coconut Milk

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This Thai-style butternut squash soup is soothing and flavorful, and the heat from the curry and Sriracha will warm you right up.

Thai Butternut Squash Soup

This Thai-style butternut squash soup, flavored with red curry paste and coconut milk, is as soothing as it is flavorful. The ginger and spices add just the right amount of heat to warm you up, while the toppings—Sriracha, peanuts, scallions, and cilantro—bring vibrant flavor, texture, and a pop of color. For me, this soup is hearty enough to enjoy as a main course, but if you’ve got heartier appetites at the table, a scoop of jasmine rice makes a perfect addition to bulk it up.

“This might be my new favorite Once Upon a Chef recipe! Easy and delicious…a winning combination!”

Holly

What You’ll Need To Make Thai-Inspired Butternut Squash Soup

Soup ingredients including lime, fish sauce, and ginger.
  • Vegetable Oil: Helps sauté the onions, garlic, and ginger, forming a flavorful base for the soup.
  • Onions And Garlic: Provide a savory depth that balances the sweetness of the squash and carrots.
  • Fresh Ginger: Adds a warm, slightly spicy note that complements the curry flavor.
  • Butternut Squash And Carrots: Create the creamy, slightly sweet body of the soup.
  • Chicken Broth: Forms the liquid base, adding depth and richness.
  • Fish Sauce: Enhances the umami element of the soup, adding a subtle savory note and authentic Thai flavor.
  • Sugar: Balances the subtle heat of the curry paste with a hint of sweetness.
  • Thai Red Curry Paste: Infuses the soup with a bold flavor. Red curry paste is generally not very spicy, but the flavor profile can vary between brands.
  • Unsweetened Coconut Milk: Adds creaminess and a slight sweetness that tempers the spice.
  • Lime Juice: Provides a bright, tangy contrast to the rich, creamy soup.
  • Sriracha, Scallions, Peanuts, and Cilantro: Optional garnishes that add texture and additional layers of flavor to the finished dish.
  • Jump to the printable recipe for precise measurements

Step-by-Step Instructions

To begin, heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger.

Onion, garlic, and ginger in a Dutch oven.

Cook, stirring frequently, until softened, 6 to 8 minutes.

Dutch oven of softened onions.

Add the butternut squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste.

Butternut squash and other ingredients in a Dutch oven of broth.

Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.

Simmering Dutch oven of soup.

Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.)

Immersion blender in a Dutch oven of soup.

Stir in the coconut milk, lime juice, and salt; bring to a simmer but do not boil. Taste and adjust seasonings, adding the remaining tablespoon of curry paste if more heat is desired.

Thai butternut squash soup with coconut milk in a Dutch oven.

Ladle the soup into bowls. Drizzle with Sriracha and garnish with the scallions, peanuts, and cilantro, if desired. Enjoy!

Thai Butternut Squash Soup

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Thai-Inspired Butternut Squash Soup with Coconut Milk

This Thai-style butternut squash soup is soothing and flavorful, and the heat from the curry and Sriracha will warm you right up.
Servings: 8
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

Ingredients 

For the Soup

  • 2 tablespoons vegetable oil
  • 2 medium yellow onions, roughly chopped
  • 3 cloves garlic, very roughly chopped
  • 2 tablespoons roughly chopped fresh ginger, from a 2-inch (5-cm) knob (see note)
  • lb pre-cut butternut squash or one 3-lb (1.3-kg) butternut squash, peeled, seeded and cubed
  • 3 large carrots, cut into 1-inch cubes
  • 6 cups chicken broth
  • tablespoons fish sauce
  • 3 tablespoons sugar
  • 2 to 3 tablespoons Thai red curry paste
  • 1 14-oz (400-ml) can unsweetened coconut milk (preferably not low fat)
  • Juice of half a lime, plus more limes for serving
  • ¼ teaspoon salt

Optional Garnishes

  • Sriracha sauce, for drizzling
  • 4 scallions, thinly sliced
  • ¾ cup salted peanuts, roughly chopped
  • cup chopped fresh cilantro

Instructions

  • Heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger and cook, stirring frequently, until softened, 6 to 8 minutes. Do not brown; reduce heat if necessary.
  • Add the squash, carrots, broth, fish sauce, sugar, and 2 tablespoons of the curry paste. Bring to a boil, then lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes.
  • Using a hand-held immersion blender, purée the soup until silky smooth. (Alternatively, cool the soup slightly, then purée in a blender in batches, making sure to leave the hole in the lid open to allow the steam to escape.) Stir in the coconut milk, lime juice, and salt (if the coconut milk is solidified, use the immersion blender to mix it in). Bring to a simmer, then taste and adjust the seasonings, adding the remaining tablespoon of curry paste if more heat is desired. Ladle the soup into bowls. Drizzle with the Sriracha and garnish with the scallions, peanuts, and cilantro, if using.

Notes

Make-Ahead/Freezer-Friendly Instructions: This soup can be made up to 3 days ahead of time and stored in a covered container in the refrigerator. Keep in mind that the soup will thicken up quite a bit as it cools, so you'll need to add a bit of water or broth to thin it back to the right consistency upon reheating. The soup can also be frozen for up to 3 months. Defrost the soup in the refrigerator overnight and then reheat it on the stovetop over medium heat until hot, thinning with water or broth if necessary.

Nutrition Information

Per serving (8 servings)Serving: 1gCalories: 307kcalCarbohydrates: 36gProtein: 8gFat: 17gSaturated Fat: 10gCholesterol: 6mgSodium: 658mgFiber: 4gSugar: 13g

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Comments

  • 5 stars
    I used New England pumpkin (previously cooked in the instant pot) and skipped the fish sauce. It was very good. Silky, smooth, rich and full of flavor.

    • — J Ramos on October 2, 2024
    • Reply
  • 5 stars
    test

  • Yeah …this recipe was an experience enjoyed by all my family. Very different (spicy) than the more common creamy version of butternut soup (which is also very good in its own right.) We will still make the creamy traditional version …but we will still make (and enjoy) this version from time to time. A great recipe! Thanks for sharing!

    BobB & Family

    • — BobB on August 29, 2024
    • Reply
  • 5 stars
    So good! Ended up using green curry paste instead of red, but still so delicious!

    • — Andi on February 11, 2024
    • Reply
  • 4 stars
    Okay, so we kinda took this recipe and ran with it…. Very good! I halved the recipe because it’s just my husband and I and it was a very good soup, but it makes for an even BETTER side of puree that we served with pork chops. If we do the “puree” again with half the recipe, I’d use only 1TBS of red curry paste and a bit less liquid, but it seriously went so well with the pork chops and we will definitely make again.

    • — Lettie on February 8, 2024
    • Reply
  • 5 stars
    This might be my new favorite Once Upon a Chef recipe! The whole family LOVED this soup. Easy and delicious…a winning combination!

    • — Holly on January 6, 2024
    • Reply
  • 5 stars
    Whole family LOVES this soup!

    • — Jenny on January 1, 2024
    • Reply

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