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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

Butternut squash soup flavored with Thai red curry paste and coconut milk is soothing and flavorful, and the heat from the ginger and spices will warm you right up. The Sriracha, peanuts, scallions and cilantro add vibrant flavor and texture, and they look pretty, too. For me, this soup is filling enough to serve as a main course but for heartier eaters, feel free to add a scoop of jasmine rice to bulk it up.

What you’ll need to Make Thai-Inspired Butternut Squash Soup

how to make thai butternut squash soup

Step-by-Step Instructions

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

how to make thai butternut squash soup

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

how to make thai butternut squash soup

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

how to make thai butternut squash soup

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

how to make thai butternut squash 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.)

how to make thai butternut squash 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.

how to make thai butternut squash soup

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 knob
  • 2½ lb pre-cut butternut squash (or one 3-lb butternut squash, peeled, seeded and cubed)
  • 3 large carrots, cut into 1-inch cubes
  • 6 cups chicken broth, best quality such as Swanson
  • 1½ tablespoons fish sauce
  • 3 tablespoons sugar
  • 2 - 3 tablespoons Thai red curry paste
  • 1 (14-oz) 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
  • ⅓ cup chopped fresh cilantro

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Make Ahead: 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.
  5. Freezer-Friendly Instructions: The soup can also be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (It may thicken up a bit while in the freezer; if so, just thin it out with a bit of water or broth while reheating.)

Nutrition Information

Powered by Edamam

  • Per serving (8 servings)
  • Serving size: 1 bowl (not including garnishes)
  • Calories: 307
  • Fat: 17 g
  • Saturated fat: 10 g
  • Carbohydrates: 36 g
  • Sugar: 13 g
  • Fiber: 4 g
  • Protein: 8 g
  • Sodium: 658 mg
  • Cholesterol: 6 mg

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.

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Comments

  • Wonderful! Made first time following recipe, except only 2 tbs sugar. Second time one dinner guest was vegan, so used vegetable stock and Yondu umami vegetable sauce instead of fish sauce and no additional salt (Yondu is salty). Great both ways.

    • — patricia herrmann on December 6, 2022
    • Reply
  • Made this delicious soup ! I am a huge lover of soup and this one is defiinely in my soup collections now! Lots of flavour! The thai kick is perfect! I added the scallions a few chopped nuts and few drops of chipotle sauce and a pinch of smoked sea salt ! this soup would also make a great appetizer !
    Love your food Jen!

    • — Michele on November 29, 2022
    • Reply
  • Delicious spin on a classic soup! And it’s easy!

    • — MegM on November 26, 2022
    • Reply
  • Just made this soup. It was so velvety and delicious. My husband is not a great squash lover, but he couldn’t tell it had squash in it and thoroughly enjoyed it. Forgot the limes so just used fresh lemon juice instead, we made our own bone broth. Added the extra tbsp of curry paste. This is definitely one recipe I’ll be using again. Thank you.

    • — Gina Livingston on October 29, 2022
    • Reply
  • I replaced the butternut squash with sweet potatoes, because that’s what I had, and I needed to up the broth to get a good consistency. I used 4T of curry, the last of the jar, so it was plenty spicy without adding sriracha. This was simple and absolutely delicious!!! Finishing it with plenty of lime was key to brightening the soup. I will be hanging on to this recipe! Thank you!!!

    • — Courtney on October 29, 2022
    • Reply
  • Hi Jenn, could you tell me how many ounces a serving is in this recipe? I’m trying to keep to a low sodium diet as much as possible. Thanks. Will be trying this recipe over the weekend, so will let you know!

    • — Helen S. Bend, OR on October 27, 2022
    • Reply
    • Hi Helen, I’d guesstimate that each serving would be approximately 12 ounces. Hope you enjoy it!

      • — Jenn on October 27, 2022
      • Reply
  • Can I use another type of squash, like acorn? I have a big one to do something with.

    • — Janet on October 18, 2022
    • Reply
    • Sure, Janet — the soup may taste a bit different, but it will work. I’d love to hear how it turns out!

      • — Jenn on October 19, 2022
      • Reply
  • This is the best butternut squash recipe!

    • — Joan on September 25, 2022
    • Reply
  • Granny here is trying to get some good nutrition into the grands 10 and 12 y.o. One has very developed palate and the other one does not. This soup was a hit for them both!! Thank you !

    • — GrannyNanny on March 6, 2022
    • Reply
  • I just made this, Thank you for such an easy to follow recipe! I do feel the amount of sugar in this maybe a bit unnecessary, as I found it overly sweet, still mega tasty though!

    • — Judy on January 26, 2022
    • Reply

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