I can’t get over how this Thai Butternut Squash Soup turns simple squash into a silky, coconut-kissed bowl with just the right kick. One spoonful and it feels like the kind of healthy dinner I want on repeat.

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I’m obsessed with this Thai butternut squash soup because it hits that sweet, spicy, creamy spot without feeling heavy. I love how the butternut squash turns silky and almost buttery, then the red curry paste comes in with a little punch that keeps every spoonful interesting.

But the flavor is the real reason I keep craving it. Bright, rich, a little savory, a little tangy.

And honestly, it tastes like something I’d order twice at a tiny Thai spot, then think about all week. Simple bowl, big attitude.

Exactly the kind of soup I want on repeat again and again.

Ingredients

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Butternut squash makes it creamy, sweet, and honestly pretty filling.
Olive oil helps everything roast and taste a little richer.
Butter adds that cozy, silky thing you’d miss if it wasn’t there.
Onion gives the soup a mellow, savory base that feels homemade.
Garlic brings the good kind of punch, without taking over.
Fresh ginger keeps it bright, warm, and a little zingy.
Red curry paste is where the Thai-inspired flavor really shows up.
Cumin and coriander add earthy warmth, Basically, they round things out.
Coconut milk makes it creamy, smooth, and just a little lush.
Fish sauce adds salty depth, and no, it won’t taste fishy.
Lime juice wakes everything up.
Plus, wedges make serving more fun.
Pepitas, peanuts, cilantro, and green onions add crunch, freshness, and color.

Ingredient Quantities

2 lb butternut squash, peeled, seeded and cut into 1 inch cubes

2 tbsp olive oil

1 tbsp unsalted butter

1 medium yellow onion, chopped

3 garlic cloves, minced

1 tbsp fresh ginger, minced

1 1/2 tbsp red curry paste

1/2 tsp ground coriander

1/2 tsp ground cumin

4 cups vegetable broth or chicken broth

1 can (13.5 oz) coconut milk, shaken

1 tbsp fish sauce

1 tbsp lime juice, plus lime wedges for serving

1 tsp light brown sugar

Salt and black pepper to taste

Fresh cilantro, chopped, for garnish

Toasted pepitas or chopped peanuts for garnish

Sliced green onions for garnish

How to Make this

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1. Peel, seed and cut 2 lb butternut squash into 1 inch cubes; mince garlic and ginger and chop the onion and cilantro, slice green onions, and toast pepitas or chop peanuts if not pre-toasted.

2. Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large pot over medium heat until butter melts.

3. Add 1 medium chopped yellow onion and cook until softened, about 5 minutes.

4. Stir in 3 minced garlic cloves and 1 tbsp minced fresh ginger and cook 30 to 60 seconds until fragrant.

5. Add 1 1/2 tbsp red curry paste, 1/2 tsp ground coriander and 1/2 tsp ground cumin, stirring to coat the aromatics and bloom the spices, about 1 minute.

6. Add the butternut squash cubes and pour in 4 cups vegetable or chicken broth; bring to a simmer, cover, and cook until squash is very tender, about 15 to 20 minutes.

7. Use an immersion blender or transfer the soup in batches to a blender and puree until smooth, then return to the pot.

8. Stir in 1 can (1
3.5 oz) shaken coconut milk, 1 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp light brown sugar; heat gently until warmed through but do not boil.

9. Taste and adjust seasoning with salt and black pepper and more lime or fish sauce if needed.

10. Serve topped with chopped fresh cilantro, toasted pepitas or chopped peanuts, sliced green onions, and lime wedges.

Equipment Needed

1. Large heavy pot with lid
2. Cutting board
3. Chef knife
4. Vegetable peeler
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula
7. Immersion blender or countertop blender (with lid)
8. Can opener
9. Ladle and serving bowls

FAQ

Can I make this soup dairy free? Yes. The recipe is already dairy friendly if you omit the unsalted butter or replace it with 1 tablespoon neutral oil or vegan butter; coconut milk provides the creamy texture.

How can I adjust the spice level? Reduce the red curry paste to 1 tablespoon or 1/2 tablespoon for milder heat, or add an extra tablespoon for more heat. You can also control heat by serving with lime juice and a cooling garnish like chopped cilantro.

Can I use frozen or preroasted butternut squash? Yes. Use about 2 pounds frozen squash, thawed, or substitute equal volume of preroasted cubes. Reduce initial sauté time since frozen squash will soften faster.

How long does the soup keep and can I freeze it? Refrigerate in an airtight container for up to 4 days. Freeze for up to 3 months; thaw overnight in the fridge and reheat gently, stirring to recombine any separated coconut milk.

How can I make the soup thicker or thinner? For thicker soup simmer uncovered longer to reduce liquid, or blend less. For thinner soup add more broth a little at a time until you reach the desired consistency.

Can I substitute protein for a heartier meal? Yes. Stir in cooked shredded chicken, grilled shrimp, or crispy tofu when reheating. Add cooked grains like jasmine rice or quinoa to the bowl for extra substance.

Thai Butternut Squash Soup Recipe Substitutions and Variations

Butternut squash: swap with sweet potato, pumpkin puree (use less liquid), or kabocha squash for a slightly denser, sweeter soup.
Coconut milk: use light coconut milk for fewer calories, full-fat coconut cream thinned with water for richer texture, or unsweetened cashew cream for a dairy-free alternative.
Fish sauce: replace with soy sauce or tamari plus a squeeze of lime for saltiness and acidity, or use a tablespoon of miso dissolved in broth for umami in vegetarian versions.
Red curry paste: substitute with Panang or Massaman curry paste for a different but complementary flavor, or a mix of 1 tsp curry powder, 1 tsp chili paste, and a pinch of paprika if paste is unavailable.

Pro Tips

– Roast some of the squash instead of boiling it. Toss half the cubes with a little oil, salt, and pepper and roast at 425 F until caramelized. Fold those in after blending for deeper, sweeter flavor and a nice texture contrast.

– When pureeing, work in hot batches but let them cool slightly so you do not vent a blender lid or scorch the soup. For ultra silky texture, push the soup through a fine mesh sieve or blend with a small splash of broth or coconut milk to help it emulsify.

– Taste and adjust at the end. Curry paste, fish sauce, lime, and sugar all play tug of war. Add fish sauce in small increments for umami, then brighten with lime and balance with a pinch more brown sugar if needed.

– Garnish with contrasting textures and brightness. Toasted pepitas or peanuts add crunch, a squeeze of lime lifts the flavors, and a few whole roasted squash cubes or a drizzle of coconut milk make the bowl look and feel more luxurious.

Thai Butternut Squash Soup Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

Servings

servings

Calories

263

kcal

Equipment: 1. Large heavy pot with lid
2. Cutting board
3. Chef knife
4. Vegetable peeler
5. Measuring cups and measuring spoons
6. Wooden spoon or heatproof spatula
7. Immersion blender or countertop blender (with lid)
8. Can opener
9. Ladle and serving bowls

Ingredients

2 lb butternut squash, peeled, seeded and cut into 1 inch cubes
2 tbsp olive oil
1 tbsp unsalted butter
1 medium yellow onion, chopped
3 garlic cloves, minced
1 tbsp fresh ginger, minced
1 1/2 tbsp red curry paste
1/2 tsp ground coriander
1/2 tsp ground cumin
4 cups vegetable broth or chicken broth
1 can (13.5 oz) coconut milk, shaken
1 tbsp fish sauce
1 tbsp lime juice, plus lime wedges for serving
1 tsp light brown sugar
Salt and black pepper to taste
Fresh cilantro, chopped, for garnish
Toasted pepitas or chopped peanuts for garnish
Sliced green onions for garnish

Directions

Peel, seed and cut 2 lb butternut squash into 1 inch cubes; mince garlic and ginger and chop the onion and cilantro, slice green onions, and toast pepitas or chop peanuts if not pre-toasted.
Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large pot over medium heat until butter melts.
Add 1 medium chopped yellow onion and cook until softened, about 5 minutes.
Stir in 3 minced garlic cloves and 1 tbsp minced fresh ginger and cook 30 to 60 seconds until fragrant.
Add 1 1/2 tbsp red curry paste, 1/2 tsp ground coriander and 1/2 tsp ground cumin, stirring to coat the aromatics and bloom the spices, about 1 minute.
Add the butternut squash cubes and pour in 4 cups vegetable or chicken broth; bring to a simmer, cover, and cook until squash is very tender, about 15 to 20 minutes.
Use an immersion blender or transfer the soup in batches to a blender and puree until smooth, then return to the pot.
Stir in 1 can (1
5 oz) shaken coconut milk, 1 tbsp fish sauce, 1 tbsp lime juice, and 1 tsp light brown sugar; heat gently until warmed through but do not boil.
Taste and adjust seasoning with salt and black pepper and more lime or fish sauce if needed.
Serve topped with chopped fresh cilantro, toasted pepitas or chopped peanuts, sliced green onions, and lime wedges.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.