Just a few simple ingredients create this creamy, smooth, flavorful Thai butternut squash soup with some nice heat. And it only takes about 30 minutes to make.
My friend, Faygie Goodman, contributed this soup to a potluck birthday lunch recently. We served it in mini cups and both the soup and the delivery method were a big hit. I do mini soup cups often for a dinner party appetizer and this soup is perfect for that because you don’t need a spoon.
Needless to say, I asked my friend for her Thai butternut squash soup recipe and here it is. The recipe called for red curry paste but I used green paste instead as that’s what I had on hand. I also added a potato which acts to slightly thicken the soup and give it more body.
- Buying coconut milk: You can now buy coconut milk in most mainstream grocery stores or in Asian markets. Just make sure you get coconut milk for cooking, not for desserts (a mistake my sister made once which threw the whole dish off). There shouldn’t be any added sugar in it.
- How to cut a butternut squash. Here’s a video on how to cut a squash by Serious Eats. Tip: If I buy a whole squash, I pierce it with a knife first before cutting, then microwave it for 4 minutes. This makes it much easier to cut. I’m not going to lie though. Nine times out of ten I use the shortcut below instead.
- I often buy the butternut squash already peeled and cut up. More expensive, but a real time-saver.
Tailor To Your Taste
- This is a vegetarian soup make with vegetable broth. Chicken broth, of course, is fine too for a non-veg version.
- Use green or red curry paste.
- Vary the spice level with the amount of curry paste or with added chili flakes.
- Omit the potato for a thinner soup.
- If you’re feeling energetic or just want that extra authenticity, use our homemade 3 Minute Thai Green Curry Paste instead of a store-bought one.
Garnish for Thai Butternut Squash Soup
- I used homemade multigrain croutons (I know, not exactly Thai-style… but very good!)
- You can also try some fresh bean sprouts, green onions or pea shoots for some crunch.
- Parsley or cilantro are good for garnish too.
- This soup will keep covered in the fridge for 4-5 days.
Other easy butternut squash recipes you might like
- squash curry (30 minutes)
- butternut squash salad with warm cinnamon dressing
- easy squash apple soup
- quinoa and butternut squash salad
Thai-Inspired Butternut Squash Soup Recipe
- 2 pound butternut, peeled and cut in small chunks (about 6 cups) Note 1
- 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)
- vegetable or chicken broth, about 4 cups
- 1 teaspoon salt (or to taste)
- 14-ounce can coconut milk (for cooking, not dessert)
- cilantro for garnish
- SAUTE VEGETABLES: Heat oil on medium high in a medium-to-large pot. Add onion and saute until tender for 3-4 minutes. Add squash, curry paste, salt and potato (if using). Saute 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. Puree the soup with a hand-held electric emulsion blender. Adjust seasonings. Serve with cilantro or fresh crouton garnish.
- 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.
- Serving suggestion for Thai Butternut Squash Soup: 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.