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spiced butternut squash soup with crouton and cilantro garnish in bowl.
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5 from 14 votes

Spiced Butternut Squash Soup (Thai-Inspired)

Create this velvety, flavorful Thai-inspired spiced butternut squash soup with a kick of heat. Just 30 minutes with a few simple ingredients. 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Soup
Cuisine: Thai
Diet: Vegan
Servings (change as needed): 6
Author: Cheryl Avrich
US Measures - Metric

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
US Measures - Metric

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.

Notes

  1. 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). 
  2. Variations
      • 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 have the milk 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're feeling energetic or just want that extra authenticity, use our homemade 3 Minute Thai Green Curry Paste instead of a store-bought one.
  3. 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. 
  4. 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.
 
Nutrition values are estimates.
Calories: 232kcal | Carbohydrates: 26g | Protein: 4g | Fat: 15g | Saturated Fat: 13g | Sodium: 407mg | Potassium: 851mg | Fiber: 4g | Sugar: 4g | Vitamin A: 16860IU | Vitamin C: 38mg | Calcium: 106mg | Iron: 5mg