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A bowl of curried butternut squash soup, vibrant red and garnished with cilantro, lime slices, and nuts, rests on a yellow surface. Nearby are additional lime wedges, sprigs of cilantro, and a refreshing glass of water.
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4.60 from 5 ratings

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Healthy Desserts and Sweets, Main Dishes, Soups
Cuisine: butternut squash curry, curried squash soup, currieid butternut squash soup, Thai curry
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: butternut squash soup, curried butternut squash soup, spicy butternut squash soup
Diet: Dairy-Free, Gluten-Free, Vegan, Vegetarian
Time: 30 minutes or less, 45 minutes or less
Servings: 4 servings
Author: Sarah Bond

Ingredients

  • 1 Tbsp olive oil 15 mL
  • 1 cup diced white onion about ½ of a medium onion
  • 1 red bell pepper diced
  • 2 Tbsp red curry paste
  • 2 tsp fresh grated ginger
  • 2 cloves garlic minced
  • ½ medium butternut squash peeled, deseeded, and cubed
  • 2 cups vegetable broth 472
  • 1 14-oz can coconut milk 415 mL
  • ¼ cup cilantro finely chopped
  • 1 Tbsp lime juice 15 mL
  • 1 tsp soy sauce 5 mL
  • Top with: cilantro, cashews, limes

Instructions

  • Base: Heat oil in a large saute 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.
    A pan contains chopped red bell peppers, onions, and garlic with yellow ginger and red tomato paste, creating a vibrant base much like the hues of a curried butternut squash soup against a yellow background.
  • Fillings: Add cubed butternut, broth, and coconut milk. Cover and let simmer until butternut is fork-tender, about 10 to 15 minutes.
    Coconut milk cascades into a pan of diced tomatoes and cubed butternut squash, forming the base for a delightful curried butternut squash soup.
  • Blend: Using a handheld immersion blender (or working in batches with a countertop blender), carefully blend the mixture until smooth.
    An immersion blender swirls through a saucepan of curried butternut squash soup, set against a vibrant yellow background.
  • Serve: Stir in 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.
    A bowl of curried butternut squash soup garnished with lime slices and cilantro sits alongside a spoon, lime halves, and a halved pumpkin on a yellow surface.

Notes

How spicy is it? We use Thai Kitchen brand curry paste for this recipe, which brings a moderate amount of heat. If using another brand, start with 1 Tbsp and work your way up until you reach a spiciness level of your liking (some brands are much spicier).
Storage: You can keep this in the fridge for up to 4 days in an airtight container. Reheat it on the stove top or in the microwave.

Nutrition

Serving: 1serving | Calories: 297kcal | Carbohydrates: 28.6g | Protein: 3.6g | Fat: 20.5g | Saturated Fat: 14.1g | Cholesterol: 0mg | Sodium: 1088mg | Potassium: 710mg | Fiber: 5.2g | Sugar: 7.6g | Calcium: 118mg | Iron: 5mg
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