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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Made this last night for supper club and it was spot on! The great thing about this soup is you can make it the night before, and then reheat it right before dinner begins. I did add a little more chicken stock the next day for a smooth consistency.
Soooo Tasty! I made this soup for supper and started by roasting my veggies, it’s just a personal preference. I used honey instead of sugar, otherwise, I followed the recipe exactly. It has the perfect amount of heat to sweetness ratio.
Great way to use the local butternut squash and kick off soup season. Thanks for another Great recipe!!
I made this last year with the first signs of fall. I was worried it might be too spicy, but even my 12 year old loved it! I put more Siracha & cilantro on mine, it was divine!! I’m making again this weekend!! Beautiful soup!!
Hi Jenn,
I’m looking for a pumpkin curry soup using canned pumpkin purée. Do you think pumpkin purée can be substituted in this recipe and if so, how much?
Have made many of your recipes and all have been wonderful.
So glad you like the recipes, Patti! I think that you could get away with pumpkin puree here and that you’d need about 2 1/2 cups give or take. I’d love to hear how it turns out if you try it this way!
I tried this soup when I had to figure out what to do with a lot of roasted butternut squash I had leftover from a Christmas buffet. It is perfectly balanced and has become a favorite!
Delicious! 10 stars.
Wow this soup is DELICIOUS thank you so much for the recipe will definitely be making it again!
Delicious.
We were having guests for dinner and I was making a favorite recipe of mine, Yellow Curry with Yellow Rice, which both also contain coconut milk, so this recipe seemed like a perfect pairing. I prepared it exactly like the recipe and everyone loved it!
Love this recipe. I’m fond of fish sauce so I added just a slight bit more. I made it for a dinner party and everyone asked for the recipe.