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Thai-Inspired Butternut Squash Soup with Coconut Milk
4.9 from 495 votes

Thai-Inspired Butternut Squash Soup with Coconut Milk

This Thai-Inspired Butternut Squash Soup balances the natural sweetness of butternut squash and carrots with the warmth of red curry paste and the creaminess of coconut milk. The soup is smooth and velvety, filled with aromatic notes from garlic, ginger, and fish sauce. It offers a gentle heat that can be adjusted, enhanced by optional garnishes like chopped peanuts, scallions, and a drizzle of Sriracha for extra spice.

Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 8
Calories: 307 kcal
Course: Appetizer
Cuisine: Asian

Ingredients

For the Soup
  • 2 tablespoons vegetable oil
  • 2 onion roughly chopped, medium yellow
  • 3 cloves garlic very roughly chopped
  • 2 tablespoons ginger from a 2-inch (5-cm) knob (see note, roughly chopped fresh
  • 2½ lb butternut squash or one 3-lb (1.3-kg) butternut squash, peeled, seeded and cubed, pre-cut
  • 3 carrot cut into 1-inch cubes, large
  • 6 cups chicken broth
  • 1½ tablespoons fish sauce
  • 3 tablespoons sugar
  • 2 to 3 tablespoons Thai red curry paste
  • 1 coconut milk unsweetened, 14-oz (400-ml) can, preferably not low fat
  • lime juice plus more limes for serving, juice of half a lime
  • ¼ teaspoon salt
Optional Garnishes
  • Sriracha sauce for drizzling
  • 4 scallion thinly sliced
  • ¾ cup peanut roughly chopped, salted
  • ⅓ cup cilantro chopped, fresh

Instructions

    Cup of Yum
  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.

Notes

  • The soup can be prepared up to three days in advance and refrigerated; it thickens when cold but can be thinned with broth or water upon reheating.
  • For longer storage, freeze the soup for up to three months and thaw in the refrigerator before reheating gently on the stove.

Nutrition Information

Serving 1g Calories 307kcal (15%) Carbohydrates 36g (12%) Protein 8g (16%) Fat 17g (26%) Saturated Fat 10g (50%) Cholesterol 6mg (2%) Sodium 658mg (27%) Fiber 4g (16%) Sugar 13g (26%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 307

% Daily Value*

Serving 1g
Calories 307kcal 15%
Carbohydrates 36g 12%
Protein 8g 16%
Fat 17g 26%
Saturated Fat 10g 50%
Cholesterol 6mg 2%
Sodium 658mg 27%
Fiber 4g 16%
Sugar 13g 26%

* Percent Daily Values are based on a 2,000 calorie diet.