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4.9 from 495 votes

Thai-Inspired 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.

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

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

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

  • Make-Ahead/Freezer-Friendly Instructions: 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. The soup can also be frozen for up to 3 months. Defrost the soup in the refrigerator overnight and then reheat it on the stovetop over medium heat until hot, thinning with water or broth if necessary.

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: 8Serving

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.