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Thai Coconut Curry Butternut Squash Soup
5 from 87 votes

Thai Coconut Curry Butternut Squash Soup

This Thai Coconut Curry Butternut Squash Soup combines cubed butternut squash simmered with onion, garlic, ginger, and Thai red curry paste, blended until smooth, then enriched with coconut milk and lime juice. The soup is creamy and aromatic, with subtle heat and bright citrus notes from lime, offering a comforting and warming bowl with a balance of spice, sweetness, and creaminess highlighted by fresh herbs and optional spiced peanuts.

Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 6 -7
Course: Side Dish, Appetizer, Soup
Cuisine: Thai, American

Ingredients

  • 2 tablespoons coconut oil or vegetable oil
  • 2 1/2 pounds butternut squash or kabocha squash; peeled, seeded, cut into 1-inch pieces
  • 1 yellow onion chopped, large
  • 4 garlic chopped, cloves
  • 2 inch ginger grated, fresh, piece
  • 2 - 3 tablespoons Thai red curry paste see note above about vegan brands of paste
  • 1/2 teaspoon kosher salt more to taste, coarse
  • 1-2 tablespoons agave syrup or honey (not vegan
  • 1 tablespoon lime juice fresh
  • 5 cups vegetable broth or chicken - not vegan, obviously (1liter)
  • 1 cup coconut milk save the rest of the can for drizzling (250ml)
  • mint leaves chopped, fresh, handful, or cilantro leaves

Instructions

    Cup of Yum
  1. Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. When the oil is shimmering, add onions and cook until soft and translucent (about 5-7 minutes). Add squash, garlic, ginger, curry paste, and salt. Stir to combine and cook for 1 minute, until garlic is fragrant. Add broth and bring to a boil, then reduce heat and simmer until squash is completely soft, about 20-25 minutes.
  2. While soup is simmering, make Spiced Candied Peanuts (if using)
  3. Blend soup well using a stick blender or, working in batches, transfer soup to a blender (do not fill blender more than halfway with hot liquid and use a kitchen towel to protect your hand from any escaping steam). Purée soup and add back to the pot. Add coconut milk and re-heat the soup until just hot, then stir in the lime juice and honey, and adjust the seasoning with salt. Ladle soup into individual bowls. Use a spoon to drizzle a bit coconut milk over each bowl. Top with Spiced Peanuts and a sprinkle of cilantro or mint.