Thai Curry Butternut Squash Soup (Print View)

Creamy Thai-inspired butternut squash soup with coconut milk and red curry for a vibrant, comforting meal.

# Components:

→ Vegetables

01 - 1 medium butternut squash (approximately 2 pounds), peeled, seeded, and cut into 1-inch cubes
02 - 1 large onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 thumb-sized piece fresh ginger, peeled and grated

→ Flavor Base

05 - 2 tablespoons red Thai curry paste (ensure gluten-free if necessary)
06 - 1 tablespoon olive oil or coconut oil

→ Liquids

07 - 4 cups (approx. 1 liter) vegetable broth
08 - 1 can (13.5 fluid ounces / 400 ml) full-fat coconut milk

→ Seasoning & Garnish

09 - 1 tablespoon soy sauce or tamari (use tamari for gluten-free)
10 - Juice of 1 lime
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - Fresh cilantro, chopped, for garnish
14 - 1 small red chili, thinly sliced, for garnish (optional)

# Directions:

01 - Heat the olive oil or coconut oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, for 3–4 minutes until softened and translucent.
02 - Add the minced garlic and grated ginger to the pot. Cook for 1 minute more, stirring constantly, until fragrant.
03 - Stir in the red Thai curry paste. Cook for 1–2 minutes, stirring frequently, to release its aromatic oils and deepen its flavor.
04 - Add the cubed butternut squash to the pot and toss to coat thoroughly with the curry paste mixture.
05 - Pour in the vegetable broth and stir to combine. Bring the soup to a boil over medium-high heat, then reduce the heat to low, cover, and simmer gently for 20–25 minutes, or until the butternut squash is fork-tender.
06 - Stir in the coconut milk and soy sauce (or tamari). Continue to simmer uncovered for an additional 5 minutes to allow the flavors to meld.
07 - Remove the pot from the heat. Using an immersion blender, carefully puree the soup directly in the pot until smooth and creamy. Alternatively, transfer the soup in batches to a countertop blender and process until smooth, ensuring the lid is vented to release steam, then return to the pot.
08 - Taste the soup and adjust the seasoning with salt, freshly ground black pepper, and fresh lime juice as needed for your preference.
09 - Ladle the hot Thai curry butternut squash soup into individual bowls. Garnish generously with chopped fresh cilantro and sliced red chili, if desired.

# Expert Advice:

01 -
  • Uses pantry-friendly ingredients and is easy to adapt for dietary needs
  • Ready from scratch in less than an hour with simple prep
  • Gives a velvety smooth texture without any dairy
  • Bold Thai curry brings restaurant-level flavor at home
02 -
  • High in fiber and vitamins thanks to the whole squash and aromatics
  • Stays creamy without dairy making it vegan and gluten free
  • Keeps in the fridge for almost a week and freezes like a dream
03 -
  • Roast the butternut squash cubes first for a slightly caramelized flavor
  • Add a little extra lime zest with the juice for brightening flavor
  • Never skip toasting the curry paste as this is where the magic happens
  • If you like it extra spicy try adding extra sliced chili with the garlic and ginger

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