Save This Thai Curry Butternut Squash Soup gives you a bowlful of vibrant flavors and creamy comfort with minimal effort. Sweet butternut squash melts right into the spicy coconut broth, making it my favorite way to warm up on chilly nights or when I crave something cozy yet exciting.
This comforting soup first came together during a week when I had only a squash, some soup staples, and favorite Thai curry paste on hand. Now I crave it for its cheerful color and the little kick it brings to busy weeknights.
Ingredients
- Butternut squash: Choose a firm squash with matte skin and no soft spots The natural sweetness is the base for this soup
- Yellow onion: A fresh onion brings depth and savory backbone to the broth Look for one that feels heavy and has no sprouting
- Fresh garlic: For bright earthy flavor Use plump cloves with papery skin
- Fresh ginger: Adds gentle heat and citrusy aroma Choose a piece that is taut and not shriveled
- Red Thai curry paste: Creates layers of aromatic warmth Try to use brands with real lemongrass and galangal for richer taste
- Olive oil or coconut oil: Either works but coconut oil amplifies Thai flavor Opt for virgin coconut oil for sweetness
- Vegetable broth: Quality matters here Use a low-sodium broth without artificial flavors for the cleanest taste
- Coconut milk: Full-fat coconut milk yields a creamy velvety result and nutty sweetness Shake the can well before using
- Soy sauce or tamari: This is the core salty umami Choose tamari for a gluten-free version
- Lime juice: Adds tang and balance Fresh lime is preferred as it lifts all the flavors
- Salt and black pepper: For seasoning Adjust to taste as the curry paste may be salty
- Cilantro: For a lively herbal garnish Fresh leaves should be bright and not wilted
- Sliced red chili: For an optional spicy garnish Only needed if you want an extra kick Look for firm fresh chilis
Instructions
- Prepare the Aromatics:
- Dice the onion finely and grate your ginger and garlic Peel and prep the butternut squash into even cubes for fast even cooking
- Sauté the Onion:
- In a large pot heat your oil gently on medium heat Add the diced onion and sweat it for around four minutes until translucent and soft but not browned This creates mellow sweetness for the soup
- Build the Flavor Base:
- Add your minced garlic and grated ginger to the pot Stir constantly and sauté for about one minute until they are fragrant and just softened This prevents bitterness
- Toast the Curry Paste:
- Spoon in the red Thai curry paste and stir constantly over medium heat for one to two minutes This wakes up the aromatics in the paste and deepens the overall flavor
- Coat the Butternut Squash:
- Add the cubed butternut squash stirring so each piece is coated with the curry and aromatics This layering allows the squash to start absorbing flavors before liquid is added
- Simmer the Soup:
- Pour in your vegetable broth and bring the pot to a gentle boil Lower the heat and simmer uncovered for twenty to twenty five minutes until the squash is fork tender and you can mash a piece easily with a spoon
- Add Coconut Milk and Soy Sauce:
- Reduce the heat to low and pour in coconut milk and soy sauce Stir gently and let it bubble for about five more minutes which brings the flavors together and enriches the soup
- Puree the Soup:
- Remove the pot from the heat Blend the soup until silky Using an immersion blender is safest and easiest right in the pot If using a traditional blender do it carefully and in small batches letting steam escape to prevent splattering
- Adjust Seasoning and Brighten:
- Taste the blended soup and add salt pepper and all the fresh lime juice to taste Season just until the flavors pop
- Serve and Garnish:
- Ladle soup into bowls Top each with plenty of fresh cilantro and sliced chili Serve steaming hot with a wedge of lime if you wish
Save Butternut squash is my favorite winter vegetable because it is so sweet and satisfying I love watching my family’s faces light up as the colorful bowls hit the table on blustery nights
Storage Tips
Once cooled store soup in airtight containers in the fridge for up to five days For a freezer meal let it cool then portion into freezer safe containers and freeze for up to three months Thaw in the fridge and reheat gently on the stove with a splash of water or broth if needed Pureed soups like this keep their texture best when reheated slowly
Ingredient Substitutions
Swap sweet potato for some or all of the butternut squash This adds a different sweetness but works well For extra protein stir in cooked chickpeas or top with pan crisped tofu Use light coconut milk if you want a less rich soup or add extra chili for heat If soy is an issue use coconut aminos instead of soy sauce or tamari
Serving Suggestions
Serve this soup as a main course with jasmine rice or sticky rice for a hearty meal It also goes beautifully with a thick slice of sourdough or crusty bread For a fancy touch drizzle coconut cream on top or sprinkle roasted peanuts for crunch I sometimes add a handful of spinach right at the end to wilt for a pop of green
Cultural or Historical Context
Thai curries come from a tradition known for rich spice pastes and coconut based broths Thai red curry paste brings together chilies lemongrass galangal and makrut lime for unmatched aroma Butternut squash is not native to Thailand but the creamy texture is perfect for adapting classic Thai flavors and makes a perfect autumn twist
Seasonal Adaptations
Use kabocha squash or pumpkin when butternut is not available Add a handful of baby spinach or kale at the end for extra greens Try with sweet corn kernels in summer for a fresh flavor lift
Success Stories
Many friends have asked for the recipe after just one taste My nephew the pickiest soup eater surprised us all by finishing a second bowl If you double the batch it makes a perfect lunch meal prep or work from home lunch that never feels boring
Freezer Meal Conversion
Double the ingredients and make two pots Let both cool to room temperature before portioning into single serving containers Label with the date and freeze These heat up beautifully for quick dinners on busy nights
Save This soup is a delightful blend of sweet, spicy, and creamy elements that is perfect for a comforting meal. Enjoy the vibrant flavors and velvety texture.
Cooking Questions
- → Can I adjust the spice level?
Absolutely! Increase or decrease the amount of red curry paste to suit your preferred heat.
- → What’s a good substitution for butternut squash?
Sweet potato can replace half or all of the butternut squash, offering a different flavor twist.
- → Is this soup suitable for a gluten-free diet?
Yes, just use tamari or a certified gluten-free curry paste and broth to ensure it’s gluten-free.
- → What can I use instead of coconut milk?
For a lighter version, substitute coconut milk with a creamy plant-based milk or more broth, though flavor will vary.
- → How do I achieve a smooth texture?
Use an immersion or countertop blender to puree the cooked vegetables until silky and smooth.