Social Media

Thai Curried Butternut Squash Soup Recipe

This Thai curried butternut squash soup brings a delightful combination of flavors to your table. The sweet, nutty taste of the butternut squash blends perfectly with the spicy, aromatic Thai red curry paste, while the coconut milk adds a creamy, luxurious texture. This soup is not just delicious, it's also packed with nutrients, making it a healthy choice for a cozy, comforting meal.

Image 1
Image 2
Image 3
Image 5

Photos of Thai Curried Butternut Squash Soup Recipe

Image 1
Image 2
Image 3
Image 4

The main component, butternut squash, is a type of winter squash that has a sweet, nutty flavor similar to a pumpkin. You might not have Thai red curry paste and full fat coconut milk readily available at home unless you cook Asian cuisine frequently. Thai red curry paste is a blend of several ingredients and spices like chili peppers, garlic, lemongrass, and kaffir lime. It's the ingredient that gives the soup its unique Thai flavor. Full fat coconut milk is thicker and creamier than regular coconut milk, it gives the soup a rich texture.

Ingredients for Thai Curried Butternut Squash Soup

Coconut oil: Used to sauté the vegetables and spices. Its subtle coconut flavor enhances the overall taste of the soup.

Butternut squash: The star of the soup. It gives the soup its sweet, nutty flavor and vibrant orange color.

Yellow onion: Adds a depth of flavor to the soup.

Garlic cloves: Provides a hint of pungency. Garlic and onion together create a flavorful base for the soup.

Thai red curry paste: Gives the soup its Thai twist. It's spicy, aromatic, and packed with flavor.

Ground coriander and cumin: These spices add warmth and earthiness to the soup.

Sea salt and red pepper flakes: Used for seasoning. The red pepper flakes add a bit of heat.

Fresh lime juice: Adds a touch of acidity to balance out the flavors.

Vegetable broth: The liquid base for the soup. It complements the butternut squash and other flavors.

Full fat coconut milk: Gives the soup a creamy, rich texture.

Unsweetened coconut flakes: Used for garnish. They add a nice crunch and hint of sweetness.

Fresh cilantro leaves: Used for garnish. They add a burst of freshness and vibrant color.

One reader, Julius Spain says:

star icon star icon star icon star icon star icon

This Thai curried butternut squash soup is a flavor explosion! The combination of spices and coconut milk creates a rich and creamy texture that's simply divine. The toasted coconut flakes on top add a delightful crunch. It's the perfect comfort food for a cozy night in. Highly recommend!

Julius Spain

Techniques Required for Making Thai Curried Butternut Squash Soup

How to prepare the butternut squash: Peel the butternut squash using a vegetable peeler, then cut it in half lengthwise. Scoop out the seeds and stringy pulp using a spoon. Cut the squash into cubes.

How to toast coconut flakes: Place the coconut flakes in a dry skillet over medium-low heat. Stir frequently until the flakes turn golden and become fragrant. Be careful not to burn them.

How to blend the soup: Allow the soup to cool slightly before transferring it to a blender. Working in batches, blend the soup until smooth. Be cautious when blending hot liquids, as they can expand and cause the blender lid to pop off. Hold the lid down with a kitchen towel while blending.

How to season the soup: After blending, taste the soup and adjust the seasoning as needed. Add more salt if necessary to enhance the flavors.

How to serve the soup: Ladle the soup into individual bowls, drizzle coconut milk over each bowl, and lightly swirl it through the topmost layer. Finally, top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro before serving.

How To Make Thai Curried Butternut Squash Soup

Make yourself a hearty butternut squash soup for the cold winter nights! It’s flavored with the best of Thai flavors, and made in less than an hour.

Preparation: 15 minutes
Cooking: 25 minutes
Total: 40 minutes



  • 2tbspcoconut oilor olive oil
  • 2 lbsbutternut squashor kabocha squash, peeled, seeded, and cut into small ½-inch pieces, about 3 cups
  • 1medium yellow onionchopped
  • 4garlic clovespressed or chopped
  • 3tbspThai red curry paste
  • 2tspground coriander
  • 1tspground cumin
  • ¼tspsea salt
  • tspred pepper flakes
  • 1tbspfresh lime juice
  • 32ozvegetable broth4 cups
  • ½cupfull fat coconut milkfor drizzling on top
  • ½cupunsweetened coconut flakeslarge
  • handfulfresh cilantro leaveschopped


  1. Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat.

  2. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.

  3. Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes.

  4. Add the broth, bring the mixture to a boil, then reduce heat and simmer until squash is soft, for 15 to 20 minutes.

  5. Toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges.

  6. Transfer coconut flakes to a bowl to cool.

  7. Remove the soup from heat and let it cool slightly.

  8. Working in batches, transfer the soup to a blender.

  9. Purée the mixture until smooth.

  10. Transfer puréed soup to a serving bowl and repeat with remaining batches.

  11. Stir the lime juice into the blended soup, then taste and season with additional salt if necessary.

  12. Ladle soup into individual bowls.

  13. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer.

  14. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.

  15. Serve warm, and enjoy!


  • Calories: 353.72kcal
  • Fat: 14.32g
  • Saturated Fat: 11.72g
  • Monounsaturated Fat: 1.06g
  • Polyunsaturated Fat: 0.55g
  • Carbohydrates: 60.17g
  • Fiber: 11.48g
  • Sugar: 11.61g
  • Protein: 6.48g
  • Cholesterol: 0.74mg
  • Sodium: 171.07mg
  • Calcium: 256.39mg
  • Potassium: 1804.10mg
  • Iron: 4.95mg
  • Vitamin A: 2447.97µg
  • Vitamin C: 101.78mg

Helpful Technique for Preparing Thai Curried Butternut Squash Soup

When toasting the coconut flakes, it's crucial to keep a close eye on them. Coconut can go from toasted to burnt very quickly due to its high oil content. Stir them frequently and as soon as they start to turn golden, remove them from the heat. They will continue to cook slightly from the residual heat of the pan. This will ensure you have perfectly toasted coconut flakes to garnish your Thai curried butternut squash soup.

Time-Saving Tips for Preparing This Thai Soup Recipe

Prep ahead: Chop the butternut squash, onion, and garlic in advance to save time when you're ready to cook.

Use pre-cut squash: Consider using pre-cut butternut squash to save time on prep work.

Double the batch: Make a larger batch and freeze the extra portions for quick and easy meals in the future.

Invest in a good blender: A high-quality blender can make the pureeing process quicker and more efficient.

Organize your ingredients: Measure and organize all your ingredients before you start cooking to streamline the process.

Cook in bulk: Make a larger quantity of the soup and portion it out for future meals to save time on cooking later.

Substitute Ingredients For Thai Curried Butternut Squash Soup Recipe

  • coconut oil - Substitute with olive oil: Olive oil can provide a similar richness and flavor to the dish, while also being a healthier alternative.

  • butternut squash - Substitute with kabocha squash: Kabocha squash has a similar sweet and nutty flavor, and it will work well in this recipe.

  • yellow onion - Substitute with white onion: White onions have a slightly milder flavor compared to yellow onions, but they can still provide a good base for the soup.

  • garlic cloves - Substitute with garlic powder: Garlic powder can be used as a substitute for fresh garlic cloves, providing a similar flavor without the need for chopping or mincing.

  • thai red curry paste - Substitute with yellow curry paste: Yellow curry paste can be a milder alternative to red curry paste, and it will still infuse the soup with delicious Thai flavors.

  • ground coriander - Substitute with ground cardamom: Ground cardamom can add a warm, citrusy flavor similar to coriander, enhancing the aromatic profile of the soup.

  • ground cumin - Substitute with ground turmeric: Turmeric can provide a warm and earthy flavor similar to cumin, adding depth to the soup.

  • sea salt - Substitute with kosher salt: Kosher salt can be used as a substitute for sea salt, providing a similar level of salinity to the dish.

  • red pepper flakes - Substitute with cayenne pepper: Cayenne pepper can add heat and spice to the soup, similar to red pepper flakes.

  • fresh lime juice - Substitute with lemon juice: Lemon juice can provide a tangy acidity similar to lime juice, balancing the flavors of the soup.

  • vegetable broth - Substitute with chicken broth: Chicken broth can be used as a substitute for vegetable broth, adding savory depth to the soup.

  • full fat coconut milk - Substitute with heavy cream: Heavy cream can provide richness and creaminess similar to coconut milk, enhancing the texture of the soup.

  • unsweetened coconut flakes - Substitute with chopped cashews: Chopped cashews can add a nutty crunch similar to coconut flakes, providing a satisfying texture to the soup.

  • fresh cilantro leaves - Substitute with fresh parsley leaves: Fresh parsley can be used as a substitute for cilantro, providing a similar herbaceous freshness to the dish.

Presentation Tips for Serving Thai Curried Butternut Squash Soup

  1. Elevate the plating: When presenting the Thai curried butternut squash soup, ensure that the bowl is clean and free of any drips or smudges. The soup should be carefully poured into the bowl, with a steady hand to create a smooth surface.

  2. Garnish with precision: Sprinkle the toasted coconut flakes over the soup with a gentle hand, ensuring an even distribution. The cilantro leaves should be placed delicately on top, adding a pop of color and freshness to the dish.

  3. Consider the bowl shape: Opt for a shallow, wide bowl to showcase the vibrant colors and textures of the soup. The bowl should complement the presentation without overshadowing the star of the dish.

  4. Incorporate negative space: Embrace the beauty of simplicity by allowing some of the bowl to remain visible, creating a balanced and visually appealing presentation.

  5. Precision with coconut milk: Drizzle the coconut milk over the soup in a controlled manner, using a steady hand to create an elegant swirl pattern on the surface of the soup.

  6. Attention to detail: Before serving, inspect the presentation for any imperfections and make any necessary adjustments to ensure a flawless final dish.

Essential Kitchen Tools for Making Thai Curried Butternut Squash Soup

  • Large Dutch oven or heavy-bottomed pot: A large, sturdy pot with a thick bottom, ideal for simmering soups and stews.

  • Skillet: A flat-bottomed pan with sloped sides, used for sautéing, frying, and toasting coconut flakes.

  • Blender: A kitchen appliance used to puree the soup until smooth.

  • Medium skillet: A smaller pan used for toasting the coconut flakes.

  • Spoon: Used for drizzling coconut milk over the soup and for stirring.

  • Serving bowl: A bowl used for serving the soup.

  • Mixing bowl: A bowl used for mixing ingredients.

  • Ladle: A long-handled spoon with a deep bowl, used for serving the soup.

  • Knife: Used for cutting and preparing the butternut squash, onion, and garlic.

  • Cutting board: A flat board used for cutting ingredients.

  • Measuring spoons: Used for measuring small amounts of ingredients such as spices and lime juice.

  • Measuring cup: Used for measuring liquids such as coconut milk.

  • Bowls: Used for holding ingredients and for serving the soup.

  • Skimmer: A utensil used for removing foam or impurities from the surface of the soup.

  • Stove: Used for cooking the soup.

  • Oven: Used for toasting the coconut flakes.

Storage and Freezing Instructions for Thai Curried Butternut Squash Soup

  • To store leftover thai curried butternut squash soup, allow it to cool completely to room temperature before transferring it to an airtight container. Refrigerate the soup for up to 5 days.

  • When reheating refrigerated soup, pour the desired amount into a saucepan and heat it over medium-low heat, stirring occasionally, until it's warmed through. You may need to add a splash of vegetable broth or water to thin the soup if it has thickened during storage.

  • For longer storage, you can freeze the cooled soup in freezer-safe containers or resealable bags for up to 3 months. To save space, lay the bags flat in the freezer until the soup is frozen solid, then stack them vertically.

  • To thaw frozen soup, place the container in the refrigerator overnight or for several hours until it's completely thawed. Alternatively, you can submerge the sealed bag or container in a bowl of cold water, changing the water every 30 minutes until the soup has thawed.

  • When reheating frozen soup, transfer the thawed soup to a saucepan and heat it over medium-low heat, stirring frequently, until it's warmed through. If the soup appears too thick, add a little vegetable broth or water to achieve the desired consistency.

  • To maintain the best flavor and texture, avoid repeatedly freezing and thawing the soup. If you plan to use only a portion of the frozen soup at a time, consider freezing it in smaller, individual servings for convenience.

How To Reheat Leftover Thai Curried Butternut Squash Soup

  • Reheat the thai curried butternut squash soup in a saucepan over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method allows you to control the heat and ensure that the soup is evenly warmed without scorching or separating.

  • If you're short on time, you can reheat the soup in the microwave. Transfer the desired portion to a microwave-safe bowl and cover it with a damp paper towel to prevent splatters. Heat the soup in 30-second intervals, stirring between each interval, until it's heated through.

  • For a creamier texture, add a splash of coconut milk or vegetable broth while reheating the soup. This will help restore the soup's original consistency and prevent it from becoming too thick or dry.

  • If you find that the curry flavors have mellowed after refrigeration, you can enhance the taste by adding a pinch of curry powder, cumin, or coriander while reheating. A squeeze of fresh lime juice can also brighten up the flavors.

  • To add a fresh twist to leftover butternut squash soup, consider topping it with a dollop of yogurt, a sprinkle of chopped cilantro, or some toasted pumpkin seeds for added texture and flavor.

Interesting Fact About Thai Curried Butternut Squash Soup

The Thai curried butternut squash soup is a delicious and nutritious dish that combines the flavors of butternut squash, Thai red curry paste, and coconut milk. It's a great source of vitamins and minerals, including vitamin A and vitamin C, and is also high in fiber. This soup is a perfect option for a cozy and comforting meal during the colder months. It's a versatile recipe that can be easily adapted to suit different dietary preferences, such as vegan or gluten-free. Additionally, butternut squash is a low-calorie vegetable, making this soup a healthy choice for those looking to manage their weight.

Is Making Thai Curried Butternut Squash Soup at Home Cost-Effective?

This Thai curried butternut squash soup recipe is quite cost-effective for a household. The main ingredients, such as butternut squash, onion, and garlic, are affordable and readily available. The use of coconut oil and coconut milk adds a touch of luxury without breaking the bank. The total cost for a household of 4 people is approximately $15. The rich flavors and nutritional value make this recipe a great addition to any meal plan. Overall Verdict: 9/10

Is This Thai Soup Recipe Healthy?

This Thai curried butternut squash soup recipe is a nutritious and flavorful choice, packed with healthy ingredients. The butternut squash provides a good source of fiber, vitamins A and C, and potassium. The coconut oil and coconut milk contain healthy fats that can boost heart health and support weight management. The garlic and onion offer anti-inflammatory and immune-boosting properties, while the Thai red curry paste adds a spicy kick and antioxidants. The vegetable broth keeps the soup low in calories and adds additional nutrients.

To make this soup even healthier, consider the following suggestions:

  • Use light coconut milk instead of full-fat to reduce the calorie and saturated fat content
  • Add more vegetables, such as carrots or bell peppers, to increase the fiber and nutrient density
  • Swap the vegetable broth for a low-sodium variety to control salt intake
  • Include a lean protein source, like tofu or chickpeas, to make the soup more satiating and balanced
  • Garnish with fresh herbs, such as basil or mint, for added flavor and antioxidants

By incorporating these modifications, you can elevate the nutritional value of this already healthy soup, making it an even more well-rounded and satisfying meal.

Editor's Opinion on Thai Curried Butternut Squash Soup

This Thai curried butternut squash soup recipe is a delightful blend of flavors and textures. The combination of butternut squash, Thai red curry paste, and coconut milk creates a rich and aromatic base, while the toasted coconut flakes add a satisfying crunch. The addition of lime juice and fresh cilantro provides a refreshing and vibrant finish. The recipe's method of blending the soup to a smooth consistency ensures a luxurious and velvety texture. Overall, this soup is a perfect balance of sweet, savory, and spicy flavors, making it a comforting and satisfying dish for any occasion.

Enhance Your Thai Curried Butternut Squash Soup Recipe with These Unique Side Dishes:

Garlic Naan Bread: Create a batch of fluffy, aromatic garlic naan bread to dip into the rich and flavorful Thai curried butternut squash soup.
Coconut Jasmine Rice: Whip up a pot of fragrant coconut jasmine rice to serve alongside the Thai curried butternut squash soup for a satisfying and comforting meal.
Mango Sticky Rice: Indulge in a sweet and sticky dessert of mango sticky rice to complement the spicy and savory flavors of the Thai curried butternut squash soup.

Similar Recipes to Thai Curried Butternut Squash Soup

Roasted Vegetable Quinoa Bowl: This hearty and nutritious bowl is packed with roasted vegetables and protein-rich quinoa, making it a satisfying and flavorful meal.
Coconut Curry Chicken: Tender chicken simmered in a rich and creamy coconut curry sauce, infused with aromatic spices and served over steamed rice for a comforting and delicious dish.
Mango Coconut Chia Pudding: A refreshing and tropical dessert made with creamy coconut milk, sweet mango, and nutrient-packed chia seeds, perfect for a healthy and indulgent treat.

Appetizer and Dessert Pairings for Thai Curried Butternut Squash Soup

Stuffed Mushrooms: These savory stuffed mushrooms are the perfect appetizer to kick off any meal. Filled with a flavorful mixture of herbs, cheese, and breadcrumbs, they are sure to impress your guests.
Caprese Skewers: These colorful and refreshing caprese skewers are a delightful way to start your meal. With juicy cherry tomatoes, fresh mozzarella, and fragrant basil, they are a light and tasty option for any gathering.
Chocolate Lava Cake: Indulge in a decadent, rich chocolate lava cake that oozes with warm, gooey chocolate from the center. The contrast between the moist cake and the molten chocolate center creates a truly irresistible dessert experience.
Tiramisu: Transport yourself to Italy with a classic tiramisu, featuring layers of delicate ladyfinger cookies soaked in espresso and layered with a creamy, mascarpone cheese filling. The dusting of cocoa powder on top adds the perfect finishing touch to this elegant dessert.

Why trust this Thai Curried Butternut Squash Soup Recipe:

This Thai curried butternut squash soup recipe is a delightful blend of flavors and textures. The combination of butternut squash, coconut milk, and Thai red curry paste creates a rich and aromatic base. The addition of coriander and cumin adds depth, while the coconut flakes provide a satisfying crunch. With the use of fresh lime juice and cilantro leaves, this recipe promises a burst of freshness in every spoonful. Trust in the harmonious fusion of ingredients to deliver a truly satisfying and flavorful soup experience.

Share your thoughts on this Thai Curried Butternut Squash Soup recipe in the Recipe Sharing forum and let us know if you have any tips or variations to enhance the flavors even more!
Can I use other types of squash for this recipe?
Yes, you can use other types of squash such as kabocha or acorn squash. The flavor and texture may vary slightly, but it will still make a delicious soup.
Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors have more time to meld together. Simply store it in an airtight container in the refrigerator and reheat it when you're ready to enjoy.
Is there a substitute for coconut milk?
If you're not a fan of coconut milk, you can use heavy cream or even plain Greek yogurt for a different creamy element in the soup. Just keep in mind that it will alter the flavor slightly.
Can I freeze this soup?
Yes, you can freeze this soup in an airtight container for up to 3 months. Just be sure to let it cool completely before freezing, and when you're ready to enjoy it, thaw it in the refrigerator overnight and reheat it on the stove.
What can I serve with this soup?
This soup pairs well with a variety of dishes. You can serve it with a side of crusty bread, a fresh green salad, or even a protein like grilled chicken or shrimp for a more substantial meal.

Was this page helpful?

Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!