Thai Curry Butternut Squash Soup
We have all been fighting a terrible cold in my family, so I decided to make this Thai curry butternut squash soup recipe, hoping it would help us all feel better. The smells coming from the soup pot while I was sauteing the veggies and spices were incredible! This Thai curry butternut squash soup took less than an hour to prepare, and it was comforting and delicious. We all thought it was this easy butternut squash soup recipe paired nicely with a loaded Asian kale salad.
Thai Curry Butternut Squash Soup
Ingredients:
- 2 tbsp coconut oil
- 1 small yellow onion, diced
- 3 cups of butternut squash, peeled, seeded, and cut into bite-sized pieces
- 2-3 tbsp Thai red curry paste, more or less per taste
- 2 tsp fresh lemongrass inner stalk, minced
- 2 tsp coriander
- 1 tsp fresh ginger, minced
- 1 tsp cumin
- Pinch of crushed red pepper flakes, to taste
- Sea salt, to taste
- 3 large cloves of garlic, minced
- 4 cups vegetable broth or chicken broth
- ½ cup coconut milk, full-fat, plus more for drizzle
- 1 tbsp fresh lime juice
- Fresh cilantro garnish
- Lime wedges
How to Make Thai Curry Butternut Squash Soup
Heat the coconut oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onion and cook, stirring often, for 2 minutes.
Add the butternut squash, curry paste, lemongrass, coriander, ginger, cumin, red pepper flakes, and sea salt to taste. Mix well and continue cooking for about 5-6 minutes, stirring often.
Add the minced garlic and cook, stirring constantly, for 1-2 minutes.
Add the broth and bring to a boil. Reduce the heat and simmer for 30 minutes, or until the squash is very soft.
Using a blender, work in batches to blend the soup thoroughly (or use an immersion blender if desired).
Pour the soup back into the soup pot and add ½ cup of coconut milk and lime juice. Mix well. Taste and season with sea salt or more curry paste, if desired.
Ladle the soup into serving bowls, then drizzle with a little more coconut milk.
Top with some fresh cilantro and serve with some additional lime wedges on the side. Serve and enjoy.
Equipment
- Large Dutch Oven or Heavy-Bottomed Soup Pot
Ingredients
- 2 tbsp coconut oil
- 1 small yellow onion diced
- 3 cups of butternut squash peeled, seeded, and cut into bite-sized pieces
- 2-3 tbsp Thai red curry paste more or less per taste
- 2 tsp fresh lemongrass inner stalk minced
- 2 tsp coriander
- 1 tsp fresh ginger minced
- 1 tsp cumin
- Pinch of crushed red pepper flakes to taste
- Sea salt to taste
- 3 large cloves of garlic minced
- 4 cups vegetable broth
- ½ cup coconut milk full-fat plus more for drizzle
- 1 tbsp fresh lime juice
- Fresh cilantro garnish
- Lime wedges
Instructions
- Heat the coconut oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onion and cook, stirring often, for 2 minutes.
- Add the butternut squash, curry paste, lemongrass, coriander, ginger, cumin, red pepper flakes, and sea salt to taste. Mix well and continue cooking for about 5-6 minutes, stirring often.
- Add the minced garlic and cook, stirring constantly, for 1-2 minutes.
- Add the broth and bring to a boil. Reduce the heat and simmer for 30 minutes, or until the squash is very soft.
- Using a blender, work in batches to blend the soup thoroughly (or use an immersion blender if desired).
- Pour the soup back into the soup pot and add ½ cup of coconut milk and lime juice. Mix well. Taste and season with sea salt or more curry paste, if desired.
- Ladle the soup into serving bowls, then drizzle with a little more coconut milk.
- Top with some fresh cilantro and serve with some additional lime wedges on the side. Serve and enjoy.
So creamy and warming!
I just made a chipotle butternut squash soup and now I want butternut squash soup all the time! I truly believe coconut milk makes it THAT much more delicious! Your swirls look so pretty 🙂
We love soup anytime, but it’s particularly welcome when we have colds. So soothing, isn’t it? Anyway, this looks excellent — just loaded with flavor. Thanks!
I have a terrible cold, so soup sounds good! This is a unique combination:Thai flavors and butternut squash. I bet it was delicious.
¡¡ Delicious !! I love Thailand….so, your recipe sounds like a great taste to try, Also looks so pretty.
Thanks. Regards from Spain (Mi Cocina)
what beautiful and delicious soup ! I love curry ! xoxo
Soup is the best when you’re sick! Hope you’re all feeling better soon.
More fabulous butternut soup! You know what I’m craving. Love the Thai curry flavors in this!
the best soup ever!! i have made it 10 times now!
can this soup be made ahead and either fridge or freeze?
Roselyne,
I have never tried making it ahead of time and freezing. I have had it in the fridge for a day or two (it never lasts long) and it was just as delicious.
Pam
The best soup. I have made this recipe 20 times. Always delicious
Jessie,
Thanks for letting me know! I am so glad you like the recipe.
-Pam
This is the best soup!!! I have made it a dozen times. I love it. Thank you!
Jessica,
Thank you so much for taking the time to let me know. I’m so happy you love this soup.
-Pam
I have made this recipe at lesser 20 times over the past few years !! I love it. Thank you
Jessie,
Thanks for making my day! I’m so glad you like this soup. I appreciate you taking the time to let me know.
-Pam
Love this recipe. I have been making it for years! Thank you.
Jess,
I’m so glad you love it! Thanks for taking the time to let me know.
-Pam