Thai-Inspired 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.
This Thai-style butternut squash soup, flavored with red curry paste and coconut milk, is as soothing as it is flavorful. The ginger and spices add just the right amount of heat to warm you up, while the toppings—Sriracha, peanuts, scallions, and cilantro—bring vibrant flavor, texture, and a pop of color. For me, this soup is hearty enough to enjoy as a main course, but if you’ve got heartier appetites at the table, a scoop of jasmine rice makes a perfect addition to bulk it up.
Table of Contents
“This might be my new favorite Once Upon a Chef recipe! Easy and delicious…a winning combination!”
What You’ll Need To Make Thai-Inspired Butternut Squash Soup
- Vegetable Oil: Helps sauté the onions, garlic, and ginger, forming a flavorful base for the soup.
- Onions And Garlic: Provide a savory depth that balances the sweetness of the squash and carrots.
- Fresh Ginger: Adds a warm, slightly spicy note that complements the curry flavor.
- Butternut Squash And Carrots: Create the creamy, slightly sweet body of the soup.
- Chicken Broth: Forms the liquid base, adding depth and richness.
- Fish Sauce: Enhances the umami element of the soup, adding a subtle savory note and authentic Thai flavor.
- Sugar: Balances the subtle heat of the curry paste with a hint of sweetness.
- Thai Red Curry Paste: Infuses the soup with a bold flavor. Red curry paste is generally not very spicy, but the flavor profile can vary between brands.
- Unsweetened Coconut Milk: Adds creaminess and a slight sweetness that tempers the spice.
- Lime Juice: Provides a bright, tangy contrast to the rich, creamy soup.
- Sriracha, Scallions, Peanuts, and Cilantro: Optional garnishes that add texture and additional layers of flavor to the finished dish.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin, heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger.
Cook, stirring frequently, until softened, 6 to 8 minutes.
Add the butternut 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.
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; bring to a simmer but do not boil. Taste and adjust seasonings, adding the remaining tablespoon of curry paste if more heat is desired.
Ladle the soup into bowls. Drizzle with Sriracha and garnish with the scallions, peanuts, and cilantro, if desired. Enjoy!
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Thai-Inspired Butternut Squash Soup with Coconut Milk
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
- 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.
- 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.
- 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
Nutrition Information
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, Edamam.com. 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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Wow! SO good! My husband doesn’t even like butternut squash but loves this soup. I made it using vegetable broth instead of chicken in order to be vegetarian. I used 2 rather than 3 Tbsp of red curry paste since I have a pretty powerful one. Simple, quick and delicious! I found that it freezes well. Many thanks!
Terri what red curry paste do you use?
Made this last winter and absolutely LOVED it (and I don’t even typically like butternut squash)! Such a great recipe for fall and winter – spicy but not too spicy, so flavorful, warm and filling! I was planning on making this fall season and wanted to add protein – do you have any meat protein recommendations to add?
So glad you like it, Annie! This would be nice with shredded rotisserie chicken added to it.
This is one of my favorite ways to use squash, and with vegetable broth it works for a vegan, gluten free diet. The flavors are complex and it’s a great winter warmer. Double the recipe and it freezes well.
We really enjoyed this soup! I only had acorn squash which had already been roasted, but it worked fine. I did add some honey at the end as I might have added too much curry paste. lol and I forgot the lime juice, but this is a very forgiving recipe and next time I may add some chicken. Thanks
I love this soup! Spicy, warm and healthy! It makes enough for leftovers which is a bonus. I keep frozen butternut squash at the ready so I can make it anytime. I topped mine with hemp seeds for extra protein and healthy fats.
This recipe is fantastic! I generally serve with a scoop of basmati rice.
Never any leftovers!
I made this soup for my family, and my son declared it the best soup he has ever had. (I thought so, too.) The flavours are amazing and the presentation stunning! Don’t skip the garnishes. Thanks, Jenn!
Love this recipe and I’ve made it several times so far. An especially good winter soup! I’ve subbed vegetable broth & soy sauce for the chicken broth and fish sauce and it was fantastic. Made lots of Jenn’s recipes – all great. Measurements & instructions are always clear & accurate!
I made this soup on Monday and have thoroughly enjoyed it for lunch all week – it’s delicious! It’s so easy to make. I actually baked the squash the night before while my oven was hot when making my dinner, then I was all set to add the rest of the ingredients the next day just before lunch hour. Great soup!
Love this Thai butternut squash soup, I love that I can serve this to me Vegan friends by just using vegetable broth instead of chicken broth. The taste is the same either way. If you prefer more heat you can add more curry paste, if you like it sweeter you can add an extra carrot or two. This recipe is easy to add your own touch without compromising any flavor.
Wonderful. Thanks.
Omitted all the sugar, added 1 1/2 tsp tumeric, 1 tsp cumin.
This is super easy and delicious and also so pretty to serve. It feels decadent and looks beautiful on a table- especially with all the garnishes. I don’t alter anything in this recipe, other than adding a teeny bit more salt. But otherwise it is perfect.