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Thai Curry Butternut Squash Soup
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5 from 3 votes

Thai Curry Butternut Squash Soup

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Soup
Cuisine: Asian
Servings: 4 -6
Author: Pam - For the Love of Cooking


  • 2 tbsp coconut oil
  • 1 small sweet 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
  • 1/2 cup coconut milk full fat plus more for drizzle
  • 1 tbsp fresh lime juice
  • Fresh cilantro garnish
  • Lime wedges


  • 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 to cook for about 5-6 minutes, stirring often.
  • Add the minced garlic and cook, stirring constantly, for 1-2 minutes.
  • Add the vegetable broth and bring to a boil.
  • Reduce 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 1/2 cup of the coconut milk and the lime juice. Mix well.
  • Taste and season with sea salt or more curry paste, if desired.
  • Ladle into soup serving bowls then drizzle with a little more coconut milk then top some fresh cilantro and serve with some additional lime wedges on the side. Enjoy.
  • Serve with additional lime wedges. Enjoy.