Thai Butternut Squash Soup (Easy & Creamy)
Thai butternut squash soup is a creamy, flavorful twist on the classic, made with coconut milk and curry paste for Thai-inspired flavor. This easy version comes together in about 30 minutes with simple ingredients.
It’s smooth, comforting, and just a little bit different – perfect as a starter or a light meal.
What you can expect
A creamy, Thai-inspired twist on classic butternut squash soup.
- Smooth, velvety texture from coconut milk
- Gently spiced with curry paste for a mild kick
- Vegan and dairy-free
- Ready in about 30 minutes
- Great as a starter, served in small cups for entertaining
Ingredients – tailored to your taste
- Butternut squash: Choose one with a matte, firm skin and no soft spots or blemishes. Or take the shortcut and buy it pre-peeled and cubed (I do).
- Coconut milk: Use canned coconut milk for cooking (not sweetened). It adds creaminess and balances the spice.
- Curry paste: Use red or green curry paste. Red is spicier and gives a deeper color; green is milder and a bit fresher in flavor.
- Broth: Use vegetable or chicken broth – just enough to cover the vegetables in the pot.
Variations
- Adjust the spice: Use more or less curry paste, or add a pinch of red chili flakes. You can also add a little grated fresh ginger for extra warmth and depth.
- Make it thinner: Skip the potato or add a splash of broth or water to adjust the consistency.
- Switch the base: If you’re not a fan of butternut squash (or don’t have any), use sweet potatoes for a slightly sweeter flavor.
- Boost the flavor: For a delicious, fresh flavor, try this homemade 3-minute Thai green curry paste instead of a store-bought one.
Garnish ideas
- Fresh cilantro, parsley, pea shoots or green onions
- Bean sprouts or toasted coconut flakes for crunch
- Lime zest for a citrusy finish.
Step-by-step instructions
Full instructions are in the recipe card below.
Tip: How to cut butternut squash
Butternut squash is hard to cut. To make it easier, pierce it in a few places with a knife, then microwave it for about 3-4 minutes. This softens the skin, making it much easier to peel and cut.
Here’s a helpful video on how to cut a squash by The Minimalist Baker. Also see the shortcuts below (which I use a lot)
Shortcuts
- Buy pre-peeled, cubed butternut squash to skip peeling and chopping. It’s a bit more expensive, but a real time-saver.
- Use frozen butternut squash cubes for even faster prep. No need to peel, cut, or defrost. Just add them straight to the pot.
What to serve with butternut squash soup
This Thai-inspired soup works well as a starter or light main.
Serve it with:
- Pad Thai or other noodle dishes
- Sweet chili Thai wings
- Grilled Vietnamese chicken
- Panko-crusted salmon. or grilled salmon
To make it a light meal:
Add cooked shrimp, tofu, or shredded chicken to the soup for extra protein.
Recipe FAQs
While coconut milk is a key ingredient in this recipe, you can substitute it with half-and-half cream or almond milk if needed. Keep in mind that the flavor and texture of the soup will be a little different.
Yes. The flavor will be similar, but the soup will be lighter and less rich.
Yes. Roasted butternut squash seeds make a nutritious snack. You wash, dry, season, and roast them till crisp the same way you roast pumpkin seeds.
Yes. Store the soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring well.
Yes, but the texture may change slightly. Coconut milk holds up better than dairy, but the soup may separate or become grainy. Reheat gently and whisk or blend again to smooth it out. Freeze for up to 2 months in a sealed container, leaving some space for expansion.
More easy butternut squash recipes
Butternut squash soups
- Butternut squash & apple soup – a classic version with a touch of sweetness
- Sweet potato & butternut squash soup (with mandarins) – a brighter, citrusy twist
Other butternut squash recipes
- Squash curry (30 minutes) – quick, flavorful, and comforting
- Butternut squash salad with warm cinnamon dressing– sweet and savory
- Quinoa and butternut squash salad – hearty and nutritious
- Butternut squash ‘noodles’ – a lighter option
- Butternut squash salad cups – simple and great for entertaining
Please leave a 5-star rating ***** with a comment in the recipe card below if you like the recipe. Thank you so much!
Please leave a 5-star rating ***** with a comment in the recipe card below if you like the recipe. Thank you so much!
Thai Butternut Squash Soup
Equipment
- blender or immersion blender
Ingredients
- 2 pounds butternut sqaush, peeled and cut in small chunks, Note 1 (about 5-6 cups)
- 1 onion, cut up in chunks
- 1 potato, peeled, cut in chunks (optional – use if you want more body to soup)
- 2 tablespoon red or green curry paste (for about 7/10 level of spiciness)
- 4 cups vegetable or chicken broth, (you might need a bit more or less)
- 1 teaspoon kosher salt (or to taste)
- 1 14-ounce can regular coconut milk (~1 3/4 cups) (for cooking, NOT dessert)
- cilantro for garnish
Instructions
- SAUTE VEGETABLES: Heat oil on medium-high heat in a medium-to-large pot. Add onion and sauté until tender for 3-4 minutes. Add squash, curry paste, salt and potato (if using). Sauté another few minutes.
- ADD BROTH AND SIMMER: Add just enough broth to cover the vegetables. Bring to boil, then lower heat and simmer for 15-20 minutes until vegetables are soft.
- FINISH AND SERVE: Remove soup from heat. Stir in the can of coconut milk. Purée the soup with an immersion blender or blender. Adjust seasonings. Serve with cilantro or a fresh crouton garnish, Note 3 for serving suggestion.
Recipe Notes
- How to cut a butternut squash. Here’s a video on how to cut a squash by The Minimalist Baker. TIP: To soften the squash for easier cutting, I pierce it with a knife in several places, then microwave it for 4 minutes.
- Shortcut: Buy fresh pre-peeled and cubed butternut squash in the store. Or use frozen butternut squash cubes (which will cook faster – no need to defrost).
- Variations
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- Use less coconut milk (or light coconut milk) if you like your soup less creamy.
- Substitute coconut milk with 1/2 cup/118 ml half-and-half cream. (you won’t get the coconut flavors, though).
- Vary the spice level with the amount of curry paste or with added red pepper flakes.
- Omit the potato for a thinner soup.
- If you want that extra authenticity, use our homemade 3 Minute Thai Green Curry Paste instead of a store-bought one.
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- Serving suggestion: Instead of soup bowls, try serving it as an appetizer in espresso cups or shot glasses. No spoons needed. I pour the hot soup into a thermos ahead of time and let guests help themselves.
- Make ahead:
- Fridge: Leftover spicy Thai butternut squash soup can be stored in an airtight container for 4 days.
- Freezing: Cream soups can separate or get grainy when frozen. Creamy coconut milk does a bit better but may need to be whisked vigorously or blended again. Make a double batch and freeze half for up to 2 months in a sealed container or Ziploc, once cooled, leaving an inch at the top for expansion.
This made a wonderful healthy lunch today. I did use a small sweet potato instead of the regular one in the recipe.
Glad you enjoyed it!
This was great, thanks so much! We added more of the curry as well as a few other spices, because this was an appetizer for our first dinner with our daughters Pakistani bf and we know he likes extra spices because I had him tasting different foods as I started learning to make them. Anyway, thanks again! It was approved all around!
That’s the beauty of making it your own. So glad you all liked it Liz including the bf 🙂