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

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
  • 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
  • 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
  • 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

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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Reviews & Comments

  • This is my go to recipes for butternut squash soup. First time i made this i followed the recipe exactly and it was divine albeit very spicy so i made a note to only add 1 tbsp of curry paste. I did eventually try substituting the sugar for brown sugar and i added a couple of kafir lime leaves. It was delicious with a bit more depth of flavor. I love your recipes. None have ever failed, just me:)

    • — Ramona on December 20, 2020
    • Reply
  • I just made this for my Grandson who had his wisdom teeth removed. It is good, but I wanted more zip so I increased the curry paste and lime juice and added the zest of a good sized lime.

    • — Katrinka on December 4, 2020
    • Reply
  • Very flavourful squash soup!!! I put 1.5 tbsp of thai red curry paste because that was hot enough. A full can of unsweetened coconut milk and lime juice was the perfect silky/tangy taste. Who knew fish sauce in soup was so good. Thanks Jenn!!

    • — Vick on November 26, 2020
    • Reply
  • This soup was so delicious! Made as instructed, no need to make any changes! Your cookbook and blog are my go to when I’m searching for a recipe and they are always a home run! Thanks for another one for my recipe folder!

    • — Becki on November 12, 2020
    • Reply
  • One of the tastiest soups I have EVER had! Definitely a keeper!

    • — Jennifer Nixon-Edwards on November 8, 2020
    • Reply
  • First time “commenter”
    I made the soup as per instruction minus the fish sauce.
    It’s delicious, but a tad too spicy the kids, what do you suggest I add to lessen the spiciness. Thanks in advance.

    • — Sharon on October 21, 2020
    • Reply
    • Hi Sharon, You could add some additional coconut milk to temper the heat a bit. Hope that helps!

      • — Jenn on October 22, 2020
      • Reply
  • Another winner from Jenn. I made this tonight using all the ingredients, and even the omnivore husband slurped it down (sans sriracha of course). It’s a little sweet, a little savory, and has just the right touch of Thai spice. We used the scallions, cilantro, and even some stale peanuts to add some crunch. Ancient grains toasted naan made a perfect side.

    • — Cheryl Foster on October 14, 2020
    • Reply
    • Forgot to rate it – 5!

      • — Cheryl Foster on October 14, 2020
      • Reply
  • This was absolutely delicious and super simple to make! The whole family loved it. We skipped the coconut milk/flakes and instead did cilantro and toasted pepitas as garnish with lots of lime juice. Also added a little brown rice to the bowl when serving to make it more substantial. This will definitely be in our regular rotation!

    • — Laura on October 12, 2020
    • Reply
  • Amazing! Made exactly per the recipe, and added red chili paste at the end for a kick. Love!!!

    • — Maggy Makowski on October 10, 2020
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
    • Hi Jen, same here. I love the soup but we now add 100 to 150 grams red lentils. Healthy and thickens it beautifully. PS Try Penang paste!

      • — Marie on December 9, 2020
      • Reply
      • That sounds like a Beautiful variation – when did you add the lentils? Thanks!

        • — Jacki O on January 3, 2021
        • Reply
  • 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
    • Reply
  • 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
    • Reply
    • Hi Christina, it should work in a pinch. I’d recommend about 1/2 tsp. Hope you enjoy!

      • — Jenn on March 24, 2020
      • Reply

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