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Thai-inspired butternut squash soup in bowl with garnish 5
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5 from 8 votes

Thai-Inspired Butternut Squash Soup Recipe

Just a few simple ingredients create this creamy, smooth, flavorful Thai-inspired butternut squash soup with some nice heat.  And it only takes about 30 minutes to make.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Appetizer, Soup
Cuisine: Thai
Servings (change as needed): 6
Author: Cheryl

Ingredients

  • 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

Instructions

  • 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.

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. 
  2. 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. 
Serving: 6g | 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