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Thai Curry Butternut Squash Soup

Creamy Thai curry butternut squash soup served in a white square bowl, garnished with coconut cream, fresh cilantro, and chopped peanuts on a cool gray surface with lime and squash in the background.
Prep Time 60 mins
Total Time 1 hr
Cooking Method:
Cuisine:
Courses: , ,
Difficulty: Beginner
Cooking Temp: 200  F
Servings: 6
Estimated Cost: 32
Total Calories: 1590
Best Season: Fall
Description

A velvety blend of roasted butternut squash, creamy coconut milk, and aromatic Thai curry creates a comforting soup that is both nourishing and full of bold flavor. Balanced with savory spices and a touch of brightness, this easy one-pot recipe is perfect for cozy weeknight dinners, meal prep, or an elegant starter for fall and winter gatherings.

Ingredients
  • 1 tbsp Coconut or olive oil
  • 1 whole Sweet onion (diced)
  • 4 whole Garlic cloves (minced)
  • 1 tsp Ginger (freshly grated)
  • 2 tbsp Red curry paste
  • 3 cups Vegtable stock (low sodium)
  • 4 cups Butternut squash (uncooked - 1 inch cubes)
  • 1 14 oz can Coconut milk
  • 1 whole Lime (juiced)
  • 1/4 tsp Salt
  • 1/4 tsp Pepper
  • 1/2 cup Cilantro (torn fresh for serving)
  • 1/3 cup Peanuts (chopped and roasted for serving)
Instructions
  1. 1

    Heat a large pot over medium-low heat and add coconut oil. Once it’s melted, add in the onions and the garlic with a pinch of salt and stir. Cook until the onions are soft and translucent, about 5 minutes.

  2. 2

    Add in the ginger and curry paste and stir until it is incorporated. Cook the curry and onion mixture for 5 minutes, stirring occasionally. Pour in the stock and add the squash cubes. Cover the pot and increase the heat to medium. Cook until the squash is soft, about 20 minutes.

  3. 3

    Once the squash is soft, turn off the heat and very carefully pour the entire mixture into a blender. Blend until the soup is smooth and pureed. Pour it back into the pot and turn the heat on to medium low.

  4. 4

    Add in the coconut milk, lime juice, salt and pepper, and stir. Cover and cook the soup for 10 minutes until it’s completely warm. Taste and season additionally if desired. Serve the soup with a garnish of torn cilantro and crushed peanuts.

Nutrition Facts

Servings 6

Serving Size 1 cup

Amount Per Serving
Calories 265kcal
% Daily Value *
Total Fat 17.3g27%
Saturated Fat 13.3g67%
Sodium 560mg24%
Potassium 960mg28%
Total Carbohydrate 20g7%
Dietary Fiber 4g16%
Sugars 5.3g
Protein 4g8%
Vitamin A 1467 mcg
Vitamin C 32 mg
Calcium 67 mg
Iron 2.9 mg
Vitamin E 2.4 mg
Vitamin K 13 mcg
Thiamin 0.13 mg
Riboflavin 0.13 mg
Niacin 2.1 mg
Vitamin B6 40 mg
Folate 60 mcg
Biotin 2.7 mcg
Pantothenic Acid 1.1 mg
Phosphorus 127 mg
Iodine 4 mcg
Magnesium 60 mg
Zinc 0.9 mg
Selenium 1.3 mcg
Copper 0.24 mg
Manganese 0.4 mg
Molybdenum 6.7 mcg
Chloride 120 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Thai curry soup, butternut squash soup, coconut curry soup, Thai butternut squash soup, vegan soup recipe, gluten-free soup, fall soup recipe, healthy comfort food, easy weeknight soup, coconut milk soup
Read it online: https://chas.org/recipe/thai-curry-butternut-squash-soup/