Thai-Style 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

If you’re in need of a little comfort food right now, then I have just the cozy recipe for you. This Thai-style butternut squash soup made with 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 garnishes are not obligatory, but I love the vibrant flavors and textures — 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-Style Butternut Squash Soup

how to make thai butternut squash soup

How to Make Thai-Style Butternut Squash Soup

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-Style 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


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
  • 2-1/2 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
  • 1-1/2 tablespoons fish sauce
  • 3 tablespoons sugar
  • 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
  • 1/4 teaspoon salt

Optional Garnishes

  • Sriracha sauce, for drizzling
  • 4 scallions, thinly sliced
  • 3/4 cup salted peanuts, roughly chopped
  • 1/3 cup chopped fresh cilantro


  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 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, if necessary. 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

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  • 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, 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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Reviews & Comments

  • Variation alert! I made this with frozen yellow CORN instead of butternut squash … absolutely incredible. I omitted the ginger because I don’t like ginger, but otherwise spot-on. Blended in my regular blender for 7-8 minutes to truly smooth out all the corn pieces. Easily one of my favorite soups ever, and I’ve made hundreds in my time. Didn’t even need the lime, and I’m a lime fanatic. Thank you, Jenn!!

    • — Laurie on July 19, 2020
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  • Thank you, Jenn, for all your amazing recipes. I have tried at least 30 of them in the last few months and 99% of them are five stars. My husband and eat fresh ginger almost daily, but didn’t care for it in this soup with the butternut squash. We ate it, but not a recipe I’d do again. I feel the toppings are a must however, without would be very bland.

    • — Dani M on May 4, 2020
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  • Another winner!! So quick and easy and absolutely delicious. I made it the night before I planned to eat it and thought it was a touch too sweet and thin, but the next day all the flavors of the curry melded through and balanced the flavors out, and it had thickened a bit. With the garnishes (I also added a little chopped scallions), this is phenomenal.

    • — Jen on April 17, 2020
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  • Absolutely delicious! The lime made the soup ‘pop’; only used half the amount of coconut milk. Love your recipes, Jenn – my go-to time & time again.

    • — Mia on April 16, 2020
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  • Being restricted to home, I have no fresh ginger. Would substituting powdered ginger work, and if so, how much would you recommend using?

    • — Christina Hunter on March 24, 2020
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    • Hi Christina, it should work in a pinch. I’d recommend about 1/2 tsp. Hope you enjoy!

      • — Jenn on March 24, 2020
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  • Can one use frozen butternut squash? Thank you

    • — Marilyne on January 17, 2020
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    • Hi Marilyne, I haven’t made this with frozen squash, but a few readers have commented that they have successfully. Hope you enjoy!

      • — Jenn on January 19, 2020
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    • Hi Jenn!

      I made this recipe for dinner today. It came out REALLY good. I will definitely make it again 🙂

      • — Robert on February 15, 2020
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  • Super Soup! Wimped out on the 3 Tblspoons of red pepper paste, cut it back to one but it was needed so did just mild curry with it. Now we can enjoy the Siracha as well. Great recipe, thanks

    • — Quick Login on January 16, 2020
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  • Another family favourite! As my family loves your Thai Chicken Soup with Rice Noodles I threw in a generous quantity of rice noodles. This soup works really well with Panang curry paste too. Thanks again for the brilliant recipes.

    • — Yvonne on January 12, 2020
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  • I love this soup, but I have a son who hates ginger, will omitting the ginger really alternate the taste? What can I use as a substitute?

    • — Valerie Haddad on January 1, 2020
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    • Hi Valerie, I like the warmth the ginger adds to the soup, but I think you could get away with replacing it with some ground allspice or cardamom. Please LMK how it turns out!

      • — Jenn on January 2, 2020
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      • I ended up putting about 1/2 tsp of cardamom and a pinch of allspice. It was very good, but I will definitely add the ginger when I can 🙂

        • — Valerie Haddad on April 6, 2020
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        • Good to know — thanks for the follow-up!

          • — Jenn on April 7, 2020
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  • This is a delicious soup! I followed the recipe closely (but not exactly as written) and we all enjoyed it immensely. A few notes: I used a can of Coconut Cream instead of Coconut Milk becasue it was all they had that day at the market. I only had 2 cups of Chicken broth handy so I used good quality vegetable bullion cubes to make up the difference: fabulous results! I knew to cut back to 2 Tbsps of the Red Curry Paste because the particular brand we like is quite hot and I didn’t want to overdo the heat for those who don’t like it too spicy. With these small changes it still came out very well indeed!
    In summary, this recipe is easy to make, tastes great and is definitely a keeper! Thank you for this wonderful recipe, Jenn. 🙂

    • — Joel D. from Lethbridge AB on December 13, 2019
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  • Do you think this would be good with vegetable broth instead?

    • — Stacy Iamele on December 2, 2019
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    • Sure, Stacy, it will still be delicious! 🙂

      • — Jenn on December 2, 2019
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      • Just made this! Wow! Absolutely fabulous. I do think the add-ins like coriander, spring onions and peanuts made this from really good to fantastic!!

        • — Lee Ann on February 8, 2020
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  • I accidentally bought roasted red chili paste Thai kitchen brand. Do think this will be an okay substitute?

    • — Francis on November 24, 2019
    • Reply
    • Hi Francis, I haven’t tried that product but my hunch is that it will work.

      • — Jenn on November 25, 2019
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  • This soup is delicious and easy to make. Followed the directions as written and it came out very well–so smooth and full of flavor. Don’t skip the extra garnishes–the cilantro, peanuts, and sriracha really do add the extra “ooopmh.” Roasted pumpkin seeds would also be nice, I imagine. The added rice was a good option, too. It makes a whole bunch, so we ate some, I froze some, and now I am enjoying it for lunch today. Just as good from the freezer. This is a keeper!

    • — Cristina on November 19, 2019
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    • No paste. Can you use curry powder?

      • — Vickid on March 30, 2020
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      • You could — just keep in mind that it will have more of an Indian flavor than a Thai one with the curry powder. I’d use 1 Tbsp. of curry powder, omit the fish sauce, and add a pinch more salt. You may need to add a little more salt to taste before serving as the fish sauce adds a lot of salty flavor. I’d love to hear how it turns out if you try it this way!

        • — Jenn on April 1, 2020
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  • This recipe won me first place in my company’s soup cook-off contest! I added a little more lime than called for but otherwise followed the recipe closely.

    I love Jenn’s recipes! They’re easy to make and I can find all the ingredients in regular grocery stores, yet there is something special about these dishes and they’re always delicious.

    • — Tim Hack on November 15, 2019
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  • 11/13/19 I just made this soup for lunch today. Although the flavor is mostly there the soup itself is watery, does not have enough substance. I have it on top of the stove in it’s puréed form on a very low simmer now, hope to reduce it and intensify the flavor. Used Red Boat fish sauce and the same other ingredients shown in your photo. Yet, I want a bit more oomph!!

    • — Susie on November 13, 2019
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    • Sorry to hear this was disappointing — did you make any adjustments to the recipe?

      • — Jenn on November 13, 2019
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    • I loved this recipe! It’s perfection. I changed nothing. I did add basmati rice but only to allow the soup to last an extra day or too. My 2 year old (who is fussy about soups) LOVED it. I had to share with him as he finished his before I could. Jenn, you are so talented! Thanks!!

      • — Michelle L on January 4, 2020
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      • ❤️ Glad you enjoyed it!

        • — Jenn on January 5, 2020
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        • Is there a substitute for fish sauce? I am a vegetarian.

          • — Neha Gattani on February 17, 2020
          • Reply
          • Hi Neha, The fish sauce adds an authentic Thai flavor to the soup but you can use soy sauce instead — the soup will still be good, but it will lack that traditional Thai flavor. Hope you enjoy!

            • — Jenn on February 17, 2020
  • Another Hit!! I added a two-inch piece of tumeric because I had it. I put all three tablespoons of red chili paste in at the beginning. It was good however next time I will put four tablespoons in. Delicious as EVERY recipe of yours has been.

    • — Debbie H. on November 8, 2019
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  • Hi Jenn, I made this Thai Butter nut Squash soup today and it is great. Will definitely make it again! We had grown the squash in our garden this summer but if you are in a hurry buy the already peeled and chopped squash. Thanks for sharing your love for cooking with us.

    • — Pennie M Manto on October 31, 2019
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  • I’m always looking for interesting ways to prepare vegetables. I don’t like the texture of butternut squash, so it’s been a challenge. This recipe does the trick. The flavor blend and smooth texture are wonderful. I’m sure I’ll make it often. I just sent it to my mother-in-law. She plans to make it for Thanksgiving dinner.

    • — Leanne Jewett on October 27, 2019
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  • Is it best frozen without the coconut milk

    • — Vivienne on October 4, 2019
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    • Hi Vivienne, because the coconut milk is non-dairy, it’s fine to freeze it. Hope that helps!

      • — Jenn on October 4, 2019
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  • This was amazing and makes lots.

    • — Chrissy on October 3, 2019
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  • Hi Jenn,
    Amazing recipe! Could you share what would you recommend as a main or an accompaniment if this were to be served as a starter?
    Many thanks!!

    • — Kim on September 24, 2019
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  • Recipe as written makes a TON of soup. I halved it, except for the coconut milk. I ended up putting the whole can in because I didn’t have a use for it left over. It came out great! Would definitely make again.

    • — Kara on August 11, 2019
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  • Oh WOW! Spectacular! Perfect summer soup. Added a habanero and half of a serrano for some background heat. Garnished with a cilantro lime pesto, scallions, and siracha. SOOOOO GOOD

    • — Lisa O on June 25, 2019
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  • I’m always drawn to Thai inspired fare. This butternut squash soup with coconut milk won me over. I decided not to add the rice, used my own homemade chicken bone broth for that extra collagen and depth and substituted coconut sugar for the sugar. Served it with veggie egg rolls and sweet chili dipping sauce for the win! Would definitely make it again…and again!

    • — Cathy R on April 12, 2019
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  • This Thai style soup is full of wonderful flavor. We grow our own squash, so I used a red kuri squash which has intense color. I think it enhanced the soup adding additional color.
    My husband loves spicy food, and was able to add as much sriracha as he liked to his bowl. Without it, it’s mild but still very very flavorful.
    This recipe is a great addition to traditional squash soups which can be boring.

    • — Kristi on April 11, 2019
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  • Jenn, I absolutely love this recipe. I cannot say enough about the seamless blend of flavors in it. I’ve made a lot of similar recipes as this one, but this is my favorite. I sometimes omit the Sriracha, depending on the audience. 🙂 I love the Sriracha in it. I also, not sure why, warm the curry paste first in the pan until it is fragrant, with the sugar. I then start the recipe with a new pan, starting where you did, and adding in the curry paste where you’ve added it. Thank you SO much for your site, your cookbook, and for all you teach us about great culinary methods!! 🙂

    • — Lee on April 11, 2019
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  • I love everything about this soup! Smooth , creamy, filling & healthy. The color is so vibrant!

    • — Diane on April 11, 2019
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  • Made it tonight—absolutely fantastic

    • — Melanie on February 6, 2019
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  • Wow, this is delicious. Perfect for a mid winter’s night. Hearty and belly warming. Very easy recipe to follow.

    • — Jeana on February 5, 2019
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  • Making this soup on a rainy Sunday here in the Pacific NW, but wondering how many cups might be in 2.5 pounds of peeled and cubed squash? Cannot seem to find that information anywhere!

    • — Kathryn Heatherly on January 20, 2019
    • Reply
    • Hi Kathryn, I’m guessing about 8 cups. Hope that helps! 🙂

      • — Jenn on January 20, 2019
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  • Delicious and healthy with the butternut squash!

    • — Alice King on January 1, 2019
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  • Scrumptious easy soup to make for those cold winter days. I highly recommend an immersion blender to make the process easy. The toppings are needed to complete the meal. The lime, Sriracha, cilantro and peanuts outset the sweetness of the soup! Yum

    • — Nancy Burroughs on December 28, 2018
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  • Made this soup this afternoon. Came out perfectly. Smooth and just the right amount of heat. Only used 2TB. of the Red Curry Paste. Took a while to make but certainly worth it.

    • — Sunny on December 23, 2018
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  • I love your recipes but live in England so use metric measurements. Could you possibly update this one with metric equivalents as I would like to make it on Christmas Eve. Thank you, and Merry Christmas

    • — Helen on December 22, 2018
    • Reply
    • Done! Hope you enjoy it, Helen. 🙂

      • — Jenn on December 22, 2018
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      • Thank you so much for your prompt response. I couldn’t wait until Christmas Eve so made this today for lunch for me and my husband and it is the best soup I have ever made, just perfect! Thank you

        • — Helen on December 23, 2018
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  • I made this recipe but used organic ingredients as much as possible and cooked it in my InstaPot. It is very tasty and warming, a wonderful soup for cold Alaskan winter evenings.

    • — PJ Roberts on December 20, 2018
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  • Jenn, you have done it again ! !
    Both my husband and I LOVE this soup.
    It is very easy to put together. The flavor is unique, smooth and spicy with just a touch of sweet.
    Thank you for another great weeknight meal in minutes

    • — Kathy L. Windsor, ON on December 20, 2018
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  • Love this soup recipe. Ive made it several times and all have enjoyed. Coconut milk makes it creamy and filling. Enjoy the added flavors of lime and sriacha. Thanks so much.

    • — Betty on December 20, 2018
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  • Absolute perfection and now a family favorite. Delicious! Thank you for the recipe.

    • — Kay on December 17, 2018
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  • I made this soup wow it is so delicious!! Thanks for sharing with us

    • — Grace on December 4, 2018
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  • Hi,
    I had to by the fish sauce just to make this one recipe. Do you have another recipe that uses fish sauce to help me justify the purchase? If not, can the recipe be adjusted if the fish sauce is omitted?

    • — Julie on November 26, 2018
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  • Wow, this is a comforting and nutritious flavor bomb. I made it with leftover roasted veggies from Thanksgiving-butternut and delicata squash, parsnips, carrots and sweet potatoes. It was so easy given the fact that the vegetables were already cooked. The combination worked so perfectly for flavor and texture but I am sure just butternut would be delicious as well. This was lick the bowl good and will satisfy anyone’s craving for Thai flavors yet can be made at home with some Asian pantry items. Thank you Jen.

    • — K Gaylin on November 26, 2018
    • Reply
  • Easy, healthy, delicious! I added a shredded rotisserie chicken, some wilted spinach, and rice to make it into more of a one dish meal. It made a ton (I froze half without spinach or rice). My two year old inhaled it. The peanuts make the dish!

    • — Erika on November 13, 2018
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  • I made this last night, everyone loved it including my elderly father!! Just a fantastic soup warm and and a little spicy! Easy to put together with precut squash! Do not hesitate to try this!!

    • — Ruth on November 12, 2018
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  • Husband said “this is the best soup I’ve put in my mouth”. Nine year old ate two bowls. Eleven year old stared at it and ate something beige instead.
    This soup is awesome. Eat it, enjoy it, freeze it, bring it back. Thank you again Jenn!

    • — Karin on November 9, 2018
    • Reply
  • This is the second time this month that I have made this recipe. We love it. I even used the fish sauce, a big step for me. I have made a couple of your salad recipes this summer and enjoyed them as well. We are living on a boat and this hits the spot on a cold day.

    • — Linda Caballero on October 28, 2018
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  • This soup is absolutely one of the most delicious soups I’ve ever eaten – and I’m in my 7th decade and have eaten around the world. Put the alternative Siracha sauce on as an add-on – it is sooooooo good.

    • — Susan Eriksson on October 25, 2018
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  • very delicious!

    • — Paula Stewart on October 20, 2018
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  • Fantastic!! So easy, especially if you use pre-cut squash. Definitely recommend!!

    • — Eileen on October 17, 2018
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  • Made it the other day. Massive cheating though. Maybe I should call it freezer thai soup. I used a frozen soup base of diced carrots, onions and celery. Added frozen garlic and ginger cubes then frozen butternut squash. The only issue is that the celery may have added a texture that I wanted to strain. Added two tablespoons of chunky peanut butter. Overall very good.

    • — Ken Lutz on October 16, 2018
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  • Hi Jenn! Can I sub raw honey for the sugar in this recipe? I have someone who can only use honey for sweetener.

    • — Noreen on October 14, 2018
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    • Sure, Noreen, that would be fine. Because honey tastes a bit sweeter than sugar though, you may want to cut back on just a bit (or add it to taste). Hope you enjoy!

      • — Jenn on October 16, 2018
      • Reply
  • Has anyone made this with low-fat coconut milk? That’s what I have on hand

    • — Laura P on October 11, 2018
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  • I made this Butternut Curry Soup exactly as written last weekend . It was delicious and so satisfying! We served it with Jasmine rice as suggested, for 2 dinners-I’ve shared the recipe with friends! Thanks, Jenn

    • — Elena on October 11, 2018
    • Reply
  • Hello-

    I’m going to make this for dinner tonight! I will be omitting the fish sauce and I noticed that you suggested adding extra salt because of this. How much extra salt?

    As an aside, I LOVE your recipes!! Have you ever considered opening a restaurant?


    • — Donna on October 11, 2018
    • Reply
    • Hi Donna, I’d start with 1/4 tsp extra and then taste and adjust seasoning from there. Hope you enjoy!

      • — Jenn on October 12, 2018
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  • This was wonderful! I try to avoid meat so used vegetable broth. It was delicious. I like it cold too. I can’t say enough good things about it.

    • — Mary Lew McCarty on October 7, 2018
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  • For your soups that use butternut squash, can other types be used? We have grown some in our garden and would like to try those if you think the product will still be delicious. Thank you.

    • — Barbara Wilson on October 6, 2018
    • Reply
    • Generally, I think that should work, Barbara. The sugar may need to be tweaked a little depending upon the squash, but you can add it to taste. If you have any questions about specific recipes, happy to try to help!

      • — Jenn on October 7, 2018
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  • Made this last night for supper club and it was spot on! The great thing about this soup is you can make it the night before, and then reheat it right before dinner begins. I did add a little more chicken stock the next day for a smooth consistency.

    • — Richard Johnson on October 5, 2018
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  • Soooo Tasty! I made this soup for supper and started by roasting my veggies, it’s just a personal preference. I used honey instead of sugar, otherwise, I followed the recipe exactly. It has the perfect amount of heat to sweetness ratio.
    Great way to use the local butternut squash and kick off soup season. Thanks for another Great recipe!!

    • — Nora on October 4, 2018
    • Reply
  • I made this last year with the first signs of fall. I was worried it might be too spicy, but even my 12 year old loved it! I put more Siracha & cilantro on mine, it was divine!! I’m making again this weekend!! Beautiful soup!!

    • — Amy Getzoff on October 4, 2018
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  • Hi Jenn,
    I’m looking for a pumpkin curry soup using canned pumpkin purée. Do you think pumpkin purée can be substituted in this recipe and if so, how much?
    Have made many of your recipes and all have been wonderful.

    • So glad you like the recipes, Patti! I think that you could get away with pumpkin puree here and that you’d need about 2 1/2 cups give or take. I’d love to hear how it turns out if you try it this way!

  • I tried this soup when I had to figure out what to do with a lot of roasted butternut squash I had leftover from a Christmas buffet. It is perfectly balanced and has become a favorite!

  • Delicious! 10 stars.

  • Wow this soup is DELICIOUS thank you so much for the recipe will definitely be making it again!

  • Delicious.

  • We were having guests for dinner and I was making a favorite recipe of mine, Yellow Curry with Yellow Rice, which both also contain coconut milk, so this recipe seemed like a perfect pairing. I prepared it exactly like the recipe and everyone loved it!

  • Love this recipe. I’m fond of fish sauce so I added just a slight bit more. I made it for a dinner party and everyone asked for the recipe.

  • Hi Jenn,
    Love this soup recipe- This lime juice and curry paste add the extra flavour!
    And it’s dairy free!
    I use your recipes all the time.

  • The hardest part of this recipe was getting it into the blender . . .(and peeling the squash) but it was all well worth it. Fabulous flavor, easily sourced ingredients – and a huge hit at dinner. Will make this again soon.

  • This was fab! All the recipes that I’ve tried from your site are really, really delicious!!! I’ve tried chicken, soups, apps, breads…all wonderful!!! Easy to follow & the step by step pics are helpful!! I just pre-ordered the cookbook. I’m a pretty good cook…and now I’d say I’m great because of you! I’m a fan!

    • Thank you, Kat – so happy you’re having success with the recipes!

  • I made this soup last week & followed your recipe exactly…..SO GOOD!!!! Flavour and mouth feel is unforgettable. (used a blender) Shared a container with my daughter who took it to school (a high school teacher;) the other teachers were licking their spoons clean when offered a taste & asking for the recipe. One of her students even commented that she smelled so good. Do try this soup! 5 Stars!

  • I’ve had a lot of butternut squash soups but this – this is the best. The carrot adds a sweetness that balances beautifully – a great Thai soup of the right combination of spicy/sour/and sweet. I was concerned the red curry paste amount would be too much heat for my family but the full fat coconut milk tempers the heat quite a bit. If you choose to use light coconut milk (not recommended) I would scale back on the curry paste. I LOVED the toppings – they added such a great contrast of textures and fresh flavor, especially the green onions and chopped peanuts. I wouldn’t change a thing!

  • Wow! Delicious but very spicy vegetable (but not vegetarian – due to the chicken broth) soup for a cold winter’s day. I used a butternut squash, peeled and cubed, and felt it needed to simmer an extra 5 minutes. *Important: next time we would use one less Tbsp of red curry paste. Not sure if it was our brand or not, but wow; it was spicy!

  • The flavors in this soup are divine. My whole family of picky eaters loved it!

  • Delicious soup. Prep to table in less than an hour. I was pressed for time, so I put the cubed squash in my food processor and pulsed to small pieces which made the cook time much less. I added a clove of garlic, a teaspoon of hot curry powder and a 1/2 tsp dried grated orange peel for some brightness. Definitely include the garnishes for the best flavor as well as lovely presentation. Will make again and freeze half for super easy and delicious weeknight meal.

  • Made this according to the recipe, except substituted soy sauce for the fish sauce. Excellent! A great soup for a cold winter day. Also froze half of it and it reheated beautifully. Great flavors!

  • This was very good! I did add a couple cubed potatoes. Did not have fresh squash but frozen which worked fine. Used two 12 oz bags. Added the extra curry paste. Didn’t make it too spicy. I’m not a “heat “ loving person and found myself adding a little more spice as well as Sriracha. My newfound fav!! Will make this again!

  • This is a great recipe. Just spicy enough and full of flavor. This will be a regular in our home, well RV!

  • This soup is a new favorite! It is delicious. It makes a large batch. I ended up freezing half. I’m glad to say it freezes well. I enjoyed it again, yesterday!

  • This soup is delicious 😋. I bought frozen organic butternut squash at Costco. It came as 4 packaged 1lb. Bags. I used 2 bags and I think I had too much broth. It was very thin. But the squash could have also been watery due to it being frozen. It was still so good. I’ll use less broth next time if using frozen. All the ingredients I had on hand except cilantro. Hubby hates cilantro. Too bad for him. I have been trying more Thai recipes and I love this soup. I also always use the “better than bouillon” brand of soup stock. Chicken and veggie and they are organic also.

    • I also topped the soup off with raw baby spinach. Yummmmm

  • Thanks this is really delicious! I decided to roast the squash cubes/ carrots/ onion and garlic in the oven until tender and then add to soup pot and proceed as written. Great soup- thanks!

  • This is such a tasty soup and so easy to make. I substituted veggie broth for the chicken broth and omitted the fish sauce as I am vegetarian. Still delicious!

  • Garnished with cilantro, scallions, and roasted pumpkin seeds, instead of peanuts.
    I froze a portion and it tasted just as good as freshly made. Loved this! Yum!!

  • I didn’t really care for it – perhaps it would have been more to my liking if I used half the amount of fish sauce. Also I was just a “tad” short of the recommended butternut squash amount – perhaps 1/4 lb so maybe that made the fish sauce stand out more. Didn’t really think the coconut milk added that much to the soup either unfortunately. My red curry paste wasn’t a fresh jar either (one month away from expiry) so it’s possible that may have also muted the curry flavor.

    • I thought I was in trouble when I put the fish sauce in. That stuff is awful! So I let it cook out and it got better. Couldn’t taste it at all.

  • You know what Jenn? I do not go out to eat as much anymore, because with your recipes I feel like I am having a fine dining experience at home. This soup is wonderful, the flavors blend to perfection. I added all the optional ingredients and it brought the soup to a new level of goodness. It was easy to make, did not take long and tasted incredible.

  • This was absolutely delicious! I will definitely be making this again. Thank you!

  • Hi Jenn, wanting to try another of your great recipes for a ladies lunch this week. To make this slightly more substantial do you think adding some fish, say prawns and/or cod, salmon for the last few minutes of cooking would work ok? Many thanks, Maxine

    • Hi Maxine, I think prawns would work well here. I might cook them separately and use them as more of a garnish (only because it would look prettier) but either way will work. Hope you all enjoy it!

      • Great idea Jenn thanks, sounds perfect, grilled prawns on top would look top notch!

  • Just made this..another 5 star recipe.!
    I garnished with cilantro and pumpkin seeds instead of peanuts.
    Jenn, keeps the hits coming.

  • My husband and I made this last night for dinner with some rice and it was absolutely delicious! Another great recipe we will make again. Thanks, Jenn!

  • I love this soup. I make a big batch and freeze it in 1 cup portions to use as a wonderful sauce for all kinds of uses. Today I’m using it to marinate cod loins that will cook right in the soup when we’re ready to eat. Marvelous flavor. Thanks!

  • I made the recipe as is and it was delicious but a little thin for my taste. So, I added cooked/mashed yellow potato to the leftovers and it was excellent and hearty. Next time I will cut back on the Fish sauce – it was a little too strong for me. Thanks for all your recipes. You have great taste and I appreciate the short list of ingredients.

  • Loved this soup–and I ramped up the ginger for an extra bright taste by adding some powdered ginger as well. Couldn’t find curry paste out in the “sticks” where I live, so I used curry powder.
    This soup really warmed our sub-zero weather last week!
    Love your recipes, Jenn.

  • What would you pair this with ?

  • Delicious soup!! Kids even loved it. Will definitely make this one again.

  • So good, just made this tonight and I’m a huge fan. I have really been digging these Thai flavors that you use in a lot of recipes. Completely changing how I cook lately. It’s just so good!!!

  • We made this recipe tonight and it was excellent! My husband and I love spice so we actually used 4-5 tablespoons of curry paste. We will definitely be making this again but next time we’ll double it so we can have leftovers in the freezer!

    @Tannis – We used frozen cubed squash (President’s Choice from Fortinos — A Canadian grocery store) which came in 750g bags. 1.5 bags was equivalent to the required 2.5lbs called for in the reipce.

  • This recipe hit my inbox right before a trip to the grocery store. I’m so glad it did! I made it last night and it was a hit for me and my husband.

  • Sounds great for a COLD Canadian winter day! Two questions:
    1. Is fish sauce the same as oyster sauce? (Oyster sauce is what I have in the fridge).

    2. I am using frozen cubed squash – how many cups would I use and also, should I partially defrost if first?

    Love your recipes and LOVE LOVE the fact that we can ask a specific question and that questions are answered!


    • Hi Tannis, Thank you for the kind words! 😊 Unfortunately, fish sauce is not the same as oyster sauce. But you don’t need to go out and buy fish sauce if it’s too cold out! You can omit it and just add more salt (fish sauce is very salty). Re. the squash, it’s hard to say exactly but I’m guessing about 8 cups — but use the photos here as your guide (the broth should just barely cover the vegetables) — and no need to defrost it first.

  • This is the most exciting thing I have made with butternut squash this season. Will note it as a must make for next season!

  • i am allergic to coconut; is there a suitable substitute i could use?

    • Hi Linda, You could use 1 cup of heavy cream or half & half instead. Enjoy!

  • Made this tonight for my husband who has a cold and it was the perfect medicine! So warming, spicy and comforting. I’m glad the recipe makes a ton because we’ll be having it again tomorrow. 🙂

  • Saw this in my inbox today and I went straight to the grocery store to make it. Delicious and so easy to make. Thank you for another great recipe!

  • Very good. Nice Thai flavors come through. Don’t hold back on the ginger, or the cilantro and scallion toppings – peanuts not essential in our house. I also added extra paste at the end. Not too spicy at all, just nice and flavorful. Great soup for coming home to after a cold winters day walk/activity. Serve with some fresh crusty bread. Delicious!

  • Excited to try your recipes for 2018. On this one, which I plan to make this weekend, can one leave out the sugar? I’m really trying to kick that habit. Just wasn’t sure if there was a reason you have it in there. Thank you!! Big Fan!

    • Hi Lisa, So glad you’re enjoying the recipes! I always think butternut squash soup begs for a little added sweetness but you can leave the sugar out and add it to taste at the end. If you go that route, I’d leave out the salt and add it only to taste at the end since the sugar and salt sort of balance each other out. Hope that helps and I’d love to know how it turns out!

  • Sounds good but besides subbing veggie broth, what would you suggest as an alternative to fish sauce for vegans?

    • Hi Timaree, You can omit it but you’ll definitely need to add more salt. Enjoy!

    • Ever tried FUSH sauce? Its a vegan umami substitute. Available on Amazon; expensive, but lasts and lasts.

      • — Lisa O on June 25, 2019
      • Reply
  • Hello, do you think it’s ok use canned butternut squash? If so, how much?

    • Hi Jodi, I suspect that would work, but I’m honestly not sure how much you’d need. Assuming the cans are about 15 ounces each, I’d probably start with 2, but have a 3rd can on hand in case you need to thicken up the soup a bit more. Please LMK how it turns out!

  • My husband loves squash so I’ll definitely make this. Sounds heavenly. What is your opinion on substituting vegetable broth in place of chicken broth in this soup, as well as other soup recipes? I’m asking because sometimes I cook for vegetarians. BTW, many of your recipes are favorites.

    • Hi Diane, It depends on the recipe but for this one, I think vegetable broth would be perfectly fine. In general, chicken broth adds much richer flavor than vegetable broth so I wouldn’t substitute it in a recipe where the broth is the “star.” But for puréed vegetable soups like this one, it won’t make that big of a difference. Hope that helps – and so glad you’re enjoying the recipes!

      • I’ve been cooking a lot with veggie broth recently and I’ve found the ready-made (or powder) versions a bit thin on flavour, especially, as you say, in soups where the broth is the star. I’ve started making a stock that is a bit like bone broth but without the bones, but I really make sure the onions are browned and caramelised (in a little olive oil) before I add the rest of the veg and the water. If you throw in a few mushroom stalks for good measure, that gives it a savoury kick too. Soup looks absolutely yummy and is going on my January list of things to make.

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