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
  • 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


  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

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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

  • Can one use frozen butternut squash? Thank you

    • — Marilyne on January 17, 2020
    • Reply
    • 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
      • Reply
    • 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
      • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
    • 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
      • Reply
      • 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
        • Reply
        • Good to know — thanks for the follow-up!

          • — Jenn on April 7, 2020
          • Reply
  • 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
    • Reply
  • Do you think this would be good with vegetable broth instead?

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

      • — Jenn on December 2, 2019
      • Reply
      • 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
        • Reply
  • 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
      • Reply
  • 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
    • Reply
    • No paste. Can you use curry powder?

      • — Vickid on March 30, 2020
      • Reply
      • 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
        • Reply
  • 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
    • Reply
  • 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
    • Reply
    • Sorry to hear this was disappointing — did you make any adjustments to the recipe?

      • — Jenn on November 13, 2019
      • Reply
    • 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
      • Reply
      • ❤️ Glad you enjoyed it!

        • — Jenn on January 5, 2020
        • Reply
        • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • Is it best frozen without the coconut milk

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

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

    • — Chrissy on October 3, 2019
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • 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
    • Reply
  • I love everything about this soup! Smooth , creamy, filling & healthy. The color is so vibrant!

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

    • — Melanie on February 6, 2019
    • Reply
  • 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
    • Reply
  • 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
    • Reply
    • Hi Kathryn, I’m guessing about 8 cups. Hope that helps! 🙂

  • Delicious and healthy with the butternut squash!

  • 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

  • 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.

  • 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

    • Done! Hope you enjoy it, Helen. 🙂

      • 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

  • 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.

  • 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
    • Reply
  • 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.

  • Absolute perfection and now a family favorite. Delicious! Thank you for the recipe.

  • I made this soup wow it is so delicious!! Thanks for sharing with us

  • 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?

  • 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.

  • 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!

  • 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!!

  • 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!

  • 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.

  • 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.

  • very delicious!

  • Fantastic!! So easy, especially if you use pre-cut squash. Definitely recommend!!

  • 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.

  • Hi Jenn! Can I sub raw honey for the sugar in this recipe? I have someone who can only use honey for sweetener.

    • 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!

  • Has anyone made this with low-fat coconut milk? That’s what I have on hand

  • 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

  • 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?


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

  • 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
    • Reply
  • 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.

    • 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!

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