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, this is SO good! I kept the Thai chili paste to the 2 tablespoons as per the recipe because the soup has exactly the right amount heat for my taste (and more importantly for my husband as he is sensitive to spicy foods).
I used all the juice from 1 lime as the lime itself was a bit small. Don’t be afraid of using the fish sauce – it just deepens the flavour doesn’t add a “fishy” taste.
Another fab recipe Jenn…girl – you rock!
Amazing soup! Could have used a little extra fish sauce if you’re looking for a stronger Thai flavor. But this has become a favorite in our house. My husband isn’t a big soup person, but I paired this with a big bowl of salad for a light dinner and he loved it.
Wonderful soup! Only had green curry paste on hand and it worked great. First timer with fish sauce (I was hesitant), but no fish flavor came through. Served soup with a Thai chicken salad. Great combo!
Once again I made a great recipe, Jenn does not disappoint. Everything I have made is terrific. Thank you Jenn.
This is really delicious and easy to make.
I couldn’t find the fish sauce at the store. So I omitted it.
It is is divine!
Thank you
A delicious soup that is not your standard roasted butternut squash soup! Both my sister and I made it this week and we really enjoyed it. The only suggestion we have is that if you like a slightly thicker soup, you may want to start with 4 or 5 cups of chicken stock rather than 6. You can always add more stock to make it thinner if you wish.
Delicious and satisfying. Will make on a regular basis. Your clear instructions and the fantastic end results of all your recipes make your website my go-to place! Thank you.
Absolutely loved it! Was given a large Butternut but had no real clue what to do with it , then this popped up so I thought I’d give it a go. Went for the 3 tablespoons of paste as we like things hot. Husband was satisfied with just soup nothing else so that’s a win. Thankyou from Adelaide South Australia
I made this soup today and it was SO delicious on a cold, rainy day. I added the extra TB of red curry paste in the end and siracha to my individual bowl. Delicious!
Delicious! I used Sunshine Squash, so the velvety soup was a beautiful coppery orange. The lime juice at the end really brightens the flavour. Quick and very easy to make.