This Spicy Thai Butternut Squash Soup is loaded with Thai flavour and just the right amount of spicy for a warming and flavourful soup. The base is made from vegetable broth and butternut squash, so the soup takes on a super smooth and creamy texture!

Three bowls of Thai butternut squash soup topped with cilantro on a marble counter

*This recipe was originally published in 2019. It has been updated to make the recipe even better.

Butternut Squash Soup with coconut milk

I don’t think there’s any type of food that makes me think of Fall more than squash. They come in so many shapes, sizes and different textures, but they all taste delicious in warming Fall dishes. 

For this recipe, we’re using butternut squash. The squash gets mixed with the soup broth, coconut milk and curry paste to make a delicious Thai-inspired soup that is packed with flavour.

Coconut milk is a key ingredient in many Thai dishes that adds richness and creaminess to a soup. If you’re not a huge fan of coconut flavour, you don’t taste it much in this soup, but you can always leave it out if needed.

Butternut squash has a sweet nutty flavour, similar to a pumpkin, and becomes luscious and creamy when it’s pureed. It’s pretty much as if it were meant to be used for soup recipes! (It’s also delicious in creamy fillings for ravioli and makes a great vegan mac and cheese!)

I wanted to combine my love for butternut squash with my love for Thai food to bring you this spicy Thai butternut squash soup. If you’ve scrolled through my collection of recipes, you probably know I’m no stranger to Thai dishes. (Like this Northern-style Thai vegan coconut soup) Thai food is my favourite cuisine.

And omg the results are just UH-MAZING. This soup is smooth as can be, luscious, creamy, spicy, tangy…it’s got it all people!

Why you’ll love this recipe

  • Super creamy. This soup combines the creaminess of butternut squash with a splash of coconut milk and red curry paste for a butternut squash soup that will make your tastebuds dance!
  • Quick and easy. This soup is made on the stovetop and is made with just a handful of ingredients, for an soup that’s quick and easy to make.
  • Wow your guests. This soup is amazing to serve if your hosting dinner. It’ll wow your guests with something a little extra special!
  • Freezer friendly. This butternut squash soup with coconut milk is freezer friendly so you can make a double batch and keep some on hand in the freezer for those busy weeknights.
  • Vegan and gluten-free. it’s suitable for all kinds of diets! the soup gets blended up in a Vitamix to make it extra smooth and creamy, but you can also use an emulsion blender if that’s what you have on hand.

Thai Butternut Squash Soup Ingredients

Ingredients for spicy Thai butternut squash soup

  • Butternut Squash: Butternut squash is nautually sweet and creamy making it perfect for soups!
  • Onion: Onions provide a savory depth and natural sweetness that form the flavorful base for the soup.
  • Garlic: Garlic adds a fragrant and slightly spicy kick, enhancing the overall warmth of the soup. I recommend using fresh garlic in this recipe!
  • Thai Red Curry Paste: This is an essential ingredient in this recipe that will give it that spicy Thai flavor!
  • Curry Powder: A blend of warming spices, curry powder brings an earthy, mildly spiced flavor to complement the sweetness of the squash.
  • Vegetable Broth: This is the foundation of the soup. You can substitute with chicken broth or any other broth you love.
  • Coconut Milk: Creamy coconut milk adds richness and creaminess.
  • Soy Sauce: A splash of soy sauce brings umami and a savory balance to the dish, enhancing the other ingredients.

*This is just an ingredient and recipe overview. The FULL recipe, measurements and instructions can be found below in the recipe card.

How to make Spicy Thai Butternut Squash Soup

Step 1

Heat some oil in a large pot and sautee some onions and garlic until they’re fragrant and the onions are translucent. Next, add the butternut squash and the seasoning and mix it all together. You can either add cubed uncooked butternut squash, or you can roast the butternut squash before adding it to the soup. I recommend roasting the squash as it will give the soup another dimension of flavour. If you add uncooked butternut squash you’ll have to cook the soup slightly longer, about 20-25 minutes to cook the squash.

  • sautéed onion and garlic in a white pot
  • sautéed onion, garlic and butternut squash in a white pot

Step 2

Then add the broth and let the soup simmer on low for 15 minutes. Transfer the soup to a blender and blend until smooth and creamy. And voila! Quick and easy delicious butternut squash soup with coconut milk.

  • Broth, butternut squash and spices in a white pot
  • A ladle scooping out a spoonful of butternut squash soup

How to store

Fridge: store leftover soup in the pot you made it in or in a sealed container in the fridge for up to a week. Let the soup cool completely before transferring it to a container. Reheat on the stovetop or in the microwave.

Freezer: Let the soup cool completely then transfer to a freezer-safe container. Freeze for up to 3 months. Let defrost on the counter or in the microwave.

Tips for making Thai Butternut Squash SOup

  • Roast your squash before adding it to the pot. Roasted squash tastes on great flavour and will make the soup even better. If you don’t have time to roast the squash, you can alternatively microwave it.
  • Start with 1 tbsp of red curry paste and add more as needed. So brands of red curry paste can be spicier than others, so it’s safe to start with less and add more to your taste.
  • You can make this recipe in a slow cooker. You can definitely make it one if you want to prepare it in advance. For this variation, rather than roasting the squash, just peel and cube the squash and add it to the crockpot with the sautéed onions, garlic and the rest of the ingredients. Turn it on and you’re good to go!
  • Make this recipe in an instant pot. Just follow the instructions in this recipe for Instant Pot Butternut Squash soup.
  • Garnish this soup with a swirl of coconut milk by drizzling some full-fat coconut milk on top and using a knife to swirl it around.
butternut squash soup with coconut milk in a speckled ceramic bowl topped with fresh cilantro

Frequently Asked Questions

Can I make this soup ahead of time?

Yes! This soup stores well in the fridge for up to 4 days. You can make it in advance and reheat it on the stove or in the microwave when ready to serve. It also tastes even better the next day as the flavors intensify.

What can I substitute for coconut milk?

If you don’t like coconut milk you can simply omit it from this recipe, or substitute with cooking cream.

What can I serve with this soup?

This soup pairs beautifully with jasmine rice, quinoa, or crusty bread. For a more complete meal, you can serve it alongside a light salad or veggie spring rolls.

Can I make this soup with other types of squash?

Yes! You can substitute with any squash or pumpkin that you would typically use to make soup.

More soup recipes to try

If you tried this Spicy Thai Butternut Squash Soup or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!

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A bowl of butternut squash soup topped with cilantro

Spicy Thai Butternut Squash Soup

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 23 reviews
  • Author: Jessica Hoffman
  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: Cook
  • Cuisine: Thai
  • Diet: Vegan
Print Recipe

Description

This is the BEST Thai Butternut Squash Soup! It’s loaded with spicy Thai flavour for a creamy soup that is healthy and naturally vegan!

Ingredients

Units Scale

Instructions

  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Cut the squash in half and place face down on the baking sheet. Bake for 25-35 minutes until the squash is tender.
  3. Add the avocado oil to a pot on medium-high heat.
  4. Once heated, add the onions and garlic and sauté for 2-3 minutes.
  5. Using a spoon, remove seeds from the squash, and then scoop out the squash into the pot. Discard the squash shells.
  6. Mix everything together  then add the curry paste, curry powder, soy sauce vegetable broth and coconut milk and bring the soup to a light boil for 1-2 minutes.
  7. Reduce heat to low, then cover and let simmer for 10 minutes.
  8. Transfer the soup to a blender (or use an emulsion blender) to puree the soup.
  9. Garnish with coconut milk, cilantro and sesame seeds.

Notes

Store leftover soup in a sealed container in the fridge for 7 days or in the freezer for 3 months. 

If you are pressed for time, you can microwave the butternut squash until tender. (Though roasted butternut squash has better flavour!) 

Red curry pastes can vary in spiciness depending on the brand you use. Start with 1 tbsp and add more to your desired taste. (I use this brand and used 2 tbsp)

Garnish this soup with a swirl of coconut milk by drizzling some full-fat coconut milk on top and using a knife to swirl it around.

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 150
  • Sugar: 4.5g
  • Sodium: 300mg
  • Fat: 6g
  • Saturated Fat: 3g
  • Carbohydrates: 15g
  • Fiber: 2.5g
  • Protein: 6g