Thai Butternut Squash Soup (Butternut Curry Soup!)

Made with coconut milk, this Thai butternut squash soup is a creamy curry that’s completely vegan! The tangy flavors from the ginger and garlic paired with the sweet butternut are like a flavor explosion in your mouth. Whip it up for a cozy weeknight dinner or use it for meal prep – it stores great!

You know what they say… a bowl of soup a day keeps the doctor away! Okay, I know they don’t say that, but it’s what I tell myself when I’m on my fourth soup recipe of the week.

But who can blame me? When the weather starts to get chillier and I officially begin my annual 200-Day Countdown to Summer, I have to take my warmth where I can get it. Which, in this case, is an overflowing bowl of creamy, herby, curried butternut squash soup.

I love that it’s jam-packed with vegetables because I can enjoy it, resting assured that I’m getting all of the nutrients I need! Oh, and that slight hint of spice? YES.

Here’s What You’ll Need

Cooking soup calls for one thing and one thing only: lots of different flavoring ingredients! In this Thai-inspired curry butternut squash soup, we’re going heavy on the spices to create a blend of flavors that are equal parts savory, sweet, earthy, and tangy. Oh, and everything is vegan! Jump to the recipe card for the full quantities.

• White Onion: Our first vegetable is diced onion. Feel free to use yellow onion if that’s what you have.
• Red Bell Pepper: You can also use green, yellow, or orange if that’s what you have.
• Red Curry Paste: This Thai curry paste brings major flavor. We’ll use 2 Tbsp, but the spice lovers can add a bit more!
• Ginger and Garlic: The flavorful base to any Asian-inspired curry.
• Butternut Squash: Finally, the most important ingredient… the squash! It should be peeled, deseeded, and cubed.
• Vegetable Broth: We will mix everything with 2 cups of vegetable broth to create the soup consistency. Feel free to use store-bought or homemade vegetable broth.
• Coconut Milk: Be sure to use full fat canned coconut milk.
• Cilantro: A handful of finely chopped cilantro for a herby touch.
• Lime Juice: Fresh-squeezed lime juice cuts through the sweet butternut, lightening up the flavors.
• Soy Sauce: Finally, soy sauce for salt (or use tamari for a gluten-free option).

How to make butternut squash Curry soup

This recipe comes together faster than you can say “curry butternut squash soup” 5 times fast. Dinner in 30 minutes or less? I’ll take it. This is just an overview. Jump to the recipe card for the full instructions.

Step 1: Prepare the Base
Heat oil in a large sauté pan or pot over medium heat. Add onion and pepper, cooking until vegetables soften, about 5 minutes. Add curry paste, ginger, and garlic, continuing to cook until fragrant, about 2 minutes.

Step 2: Cook the Fillings
Next, add the cubed butternut, broth, and coconut milk to the pan. Cover and let simmer until the butternut is fork-tender, about 10 to 15 minutes.

Step 3: Blend Together
Using a handheld immersion blender (or working in batches with a countertop blender), carefully blend the mixture until smooth.

Step 4: Add the flavorings
Finally, stir in the cilantro, lime juice, and soy sauce. Taste and adjust as needed (if you like it spicy, you can add more curry paste). Serve warm, optionally topped with fresh cilantro, cashews, and limes.

serving ideas

Soups are just… *chef’s kiss.* They’re cozy, delicious, and evoke a weirdly calming sense of warmth. But if you need a little more oomph, try serving this curry with any of these sides.

• Jicama Rice: This is a great low-carb option to pour your curry over.
• Naan Bread: Perfect for dipping!
• Greek Yogurt: Dollop this on top for a bit more protein and to cool down the spice (if you aren’t vegan).
• Any Type of Rice: Purple rice and white sticky rice are some of my favorites.