This curried butternut squash soup is smooth, velvety, and lightly spiced with Thai flavors. It’s vegan, gluten-free, and easy to make, great for a cozy fall lunch, a weeknight dinner, or a make-ahead holiday appetizer.

Bowl of spicy curried butternut squash soup garnished with coconut cream swirls, red pepper flakes, cilantro, chopped peanuts, and sesame seeds.

As the weather gets cooler, soups are always on my weekly rotation. My favorites include ginger and turmeric carrot soup, which is bright and earthy, and apple pumpkin soup, naturally sweet with a touch of spice. This spicy Thai butternut squash soup is the one I reach for when I want something richer.

Roasting the squash gives it a creamy, velvety texture, and the Thai spices add gentle warmth without being overpowering.

Serve it with crusty bread, cloverleaf rolls, or a simple salad for a complete meal.

Recipe Highlights

  • Customizable: Adjust the amount of curry paste or cayenne to suit your taste.
  • Smooth and velvety: Thick and creamy without adding dairy or coconut cream.
  • Freezer-friendly: Make a batch to keep on hand for simple meals anytime.

Key Ingredients & Easy Swaps

  • Butternut squash: Choose a firm squash with matte skin, an intact stem, and no blemishes. A deep orange color usually means sweeter flesh. You can replace it with pumpkin, sweet potato, or carrots.
  • Coconut oil: Use olive oil or avocado oil instead if you prefer.
  • Fresh ginger: Powdered ginger works as well, but it’s less vibrant.
  • Red curry paste: Spice levels vary by brand. Start with 1 tablespoon and adjust to taste.
  • Cayenne pepper: Swap for crushed red pepper flakes, or leave it out for a milder soup.
  • Vegetable stock: Go for low-sodium stock to control the seasoning. I use my homemade stock powder (1½ tsp per 1 liter of water). Chicken stock is a great alternative if you are not making it vegan.
  • Optional toppings: A swirl of coconut cream, a dollop of sour cream, chopped peanuts, sesame seeds, roasted pumpkin seeds, red pepper flakes, lime wedges, or fresh cilantro.

See the recipe card below for a detailed ingredients list and step-by-step instructions.

Thai-inspired roasted butternut squash soup garnished with red pepper flakes, cilantro, chopped peanuts, and sesame seeds.

How to Make Curried Butternut Squash Soup

  1. Roast the squash: Halve the squash, remove the seeds, and roast until tender. You can do this ahead of time and store it in the fridge.
  2. Cook the aromatics: Sauté the onion, garlic, and ginger until soft and fragrant.
  3. Combine and simmer: Add the roasted squash, curry paste, and stock. Simmer for 15-20 minutes.
  4. Purée: Blend the soup until smooth, adding more stock if needed.
  5. Serve: Ladle into bowls and top with your favorite garnishes.

No roast method: Peel, seed, and chop the squash. Add directly to the stock with the aromatics and cook until tender.

How to Store & Freeze

Leftovers: Keep in an airtight container in the fridge for 3 to 4 days. Reheat on the stove or in the microwave. Add a little water if the soup becomes too thick.

Freezing: Let the soup cool completely, then transfer to a freezer-safe container. Freeze for up to 3 months. Defrost in the fridge overnight and reheat on the stove before serving.

Two bowls of vegan curried butternut squash soup with spoons.

More Fall Recipes

If you’ve made this curried butternut squash soup, leave a comment and rating below. I’d love to know how it turned out for you.

Female hands holding a bowl of Thai butternut squash soup garnished with coconut cream swirls, red pepper flakes, cilantro, chopped peanuts, and sesame seeds.
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How To Make It: Curried Butternut Squash Soup

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 (about 1½ cup each)
(5 stars) 12 ratings
Curried butternut squash soup is creamy, velvety, and subtly spiced with Thai flavors. It's easy to make, warming, and perfect as a weeknight dinner, a make-ahead lunch, or a flavorful addition to your holiday menu.

Ingredients

  • 2 lb (900 g) butternut squash
  • 1½ tablespoon coconut oil
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 2 teaspoons peeled and grated fresh ginger
  • 2 tablespoons red curry paste
  • ½ teaspoon salt more to taste
  • ¼ teaspoon cayenne pepper optional
  • 4 cups (1 L) low-sodium vegetable stock

Toppings (optional):

  • fresh cilantro chopped
  • roasted peanuts chopped
  • red pepper flakes
  • lime wedges
  • coconut cream
  • black and/or white sesame seeds

Equipment

Instructions

  1. Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.

Roast the butternut squash

  1. Cut the butternut squash in half lengthwise, and use a spoon to remove seeds and membrane.
  2. Place it cut side down on the prepared baking sheet and roast for 30-35 minutes, until tender.

Sauté the aromatics

  1. Heat the oil in a large pan over medium heat. Add the onion and cook until translucent, about 3-4 minutes.

Combine the ingredients

  1. Scoop the roasted squash flesh into the pan. Add red curry paste, cayenne (if using), and salt. Pour in the vegetable stock and stir everything together.
  2. Stir in the garlic and ginger and cook 1-2 minutes until fragrant.

Simmer

  1. Bring to a boil, then lower the heat and simmer for 15 minutes to let the flavors meld.

Blend

  1. Purée the soup using an immersion blender directly in the pan, or blend in batches in a countertop blender.
  2. Add more stock if you prefer a thinner consistency. Taste and adjust seasonings if needed.

Serve

  1. Ladle the soup into bowls and top with chopped cilantro, roasted peanuts, sesame seeds, and a squeeze of lime juice. 

Notes

  • Red curry paste: It varies in spiciness depending on the brand you use. Start with 1 tablespoon and adjust to taste.
  • Coconut oil: It can be replaced with olive oil or avocado oil. 
  • Storage: Store leftovers in the fridge for up to 4 days or freeze for up to 3 months. Defrost overnight in the fridge and reheat on the stove.
  • Nutrition facts are for 1 portion of soup (1½ cups) without toppings.

Nutrition

Serving: 1 portion, Calories: 144 kcal, Carbohydrates: 28 g, Protein: 3 g, Fat: 4 g, Saturated Fat: 4 g, Sodium: 398 mg, Fiber: 4 g, Sugar: 9 g
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Author: Elena Tomasi
Course: Soup
Cuisine: American