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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5 from 11 votes
Thai Curried Butternut Squash Soup
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
 
Author: Elena Tomasi
Course: Soup
Cuisine: International
Servings:4 (about 1 1/2 cup each)

Thai Curried Butternut Squash Soup is sure to warm you up on a cold day! It’s naturally creamy, velvety smooth, filling, and SO delicious! This healthy soup would be a fantastic addition to your Thanksgiving or holiday menu and makes for a comforting weeknight dinner served with a side of crusty bread.

Ingredients
  • 2 lb (900 grams) butternut squash
  • 1 1/2 tablespoon coconut oil or olive oil
  • 1 medium yellow or white onion diced
  • 2 garlic cloves minced
  • 2 teaspoons peeled and grated fresh ginger
  • 2 tablespoons red curry paste
  • 1/2 teaspoon salt more to taste
  • 1/4 teaspoon cayenne pepper optional
  • 4 cups (1 liter) 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
Instructions
  1. Preheat the oven to 200 degrees C (400 degrees F)  and line a rimmed baking sheet with parchment paper.

Roast the butternut squash
  1. Cut the butternut squash in half lengthwise, use a spoon to remove seeds and membrane.

  2. Transfer the butternut squash to the prepared baking sheet cut side down and bake for 30-35 minutes or until the squash is tender and completely cooked through.

Sauté
  1. Heat the oil in a large pan over medium heat. Add the onion and sauté for 3-4 minutes. Add the garlic, ginger, and sauté another 1-2 minutes.

Simmer:
  1. Once the butternut squash is cool enough to handle, use a large spoon to scoop out the flesh. Add it to the pan, along with the red curry paste, cayenne pepper, and salt. Stir everything together, then pour in the vegetable stock.

  2. Bring the mixture to a boil, reduce the heat to low, and let it simmer for 15 minutes, so the flavors have a chance to meld.

Blend:
  1. Use an immersion blender and blend the soup directly in the pan or ladle the soup carefully into a blender and blend until smooth and creamy.
  2. If the soup is too thick, add a bit of vegetable stock to thin it out and blend again. 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
Nutrition Information
Amount per serving (1 portion) — Calories: 144, Fat: 4g, Saturated Fat: 4g, Sodium: 398mg, Carbohydrates: 28g, Fiber: 4g, Sugar: 9g, Protein: 3g

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