Thai Butternut Squash Soup

5 from 14 votes

A creamy, Thai-inspired butternut squash soup made with coconut milk and curry paste. Easy, flavorful, and ready in about 30 minutes.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Soup

Cuisine: Thai

Diet: Vegan

Servings (change as needed):

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

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.

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
- - 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.
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.

Nutrition values are estimates.