This spicy Thai butternut squash soup is loaded with Thai flavour and just the right amount of spicy for a warming & flavourful soup. The base is made from vegetable broth and butternut squash, so the soup takes on a smooth and creamy texture with no added cream!
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 most popular of all the squashes I’d say!) 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!)
So naturally when I saw a big barrel of squash at the farmer’s market this week I knew I just had to bring one home.
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)
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!
A few notes on this recipe:
This spicy Thai butternut squash soup is naturally vegan and gluten-free. It’s blended up in a
While this recipe isn’t made in a crockpot or instant pot. You can definitely make it one if you want to prepare it in
One thing I LOVE about this spicy Thai butternut squash soup is that it uses roasted butternut squash. This does take a little more time and planning to roast the squash, but it really does give it some incredible flavour! If you’re pressed for time, you can always microwave your squash until it is soft instead.
The spiciness of this soup may vary depending on the brand of red curry paste you uses. I’d recommend starting with 1 tbsp and adding more if you feel you want more flavour and spice. Same goes for the amount of soy sauce you add. Some vegetable broths may be saltier than others. Start with 1 tsp and if your broth isn’t salty enough, then add some more.
I garnish this soup with a swirl of coconut milk, sesame seeds, and fresh cilantro. The garnishes are completely optional but definitely add some great flavour to the recipe. (Plus they makes it look pretty!)
This spicy Thai butternut squash soup is:
- Filled with bold spicy flavour!
This butternut squash soup can be stored in the fridge for up to a week. If you have leftovers, this soup also freezes well! Store in a well sealed Tupperware in your freezer.Print
This is the BEST butternut squash soup! Loaded with spicy Thai flavour for a creamy soup that is healthy and naturally vegan!
- 1 medium butternut squash
- 1 1/2 tbsp of avocado oil (or vegetable oil)
- 1 medium onion, chopped
- 4 garlic cloves, chopped
- 1–2 tbsp of red curry paste
- 1 tsp curry powder
- 1/2 tsp ground pepper
- 1-litre vegetable broth
- 1 tsp soy sauce
- 1 tsp maple syrup (can sub honey, agave…etc.)
- coconut milk, cilantro & sesame seeds to garnish (optional)
- Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
- Cut the squash in half and place face down on the baking pan. Bake for 25-35 minutes until the squash is tender.
- Add the avocado oil to a pot on medium-high heat.
- Once heated, add the onions and saute for 3-4 minutes. Reduce heat to medium and add the garlic.
- Using a spoon, remove seeds from the squash, and then scoop out the squash into the pot. Discard the squash shells.
- Mix everything together well then add the curry paste, curry powder and pepper.
- Add the vegetable broth, soy sauce and maple syrup and bring to a boil.
- Reduce heat to low, then cover and let simmer for 15 minutes.
- Transfer the soup to a blender (or use an emulsion blender) to puree the soup.
- Garnish with coconut milk, cilantro and sesame seeds.
This soup freezes well! Freeze any leftovers to have on hand the next time your in need of some soup!
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)
- Serving Size: 1 bowl
- Calories: 117
- Sugar: 4.5g
- Fat: 3.5g
- Saturated Fat: 1g
- Carbohydrates: 15g
- Fiber: 2.5g
- Protein: 6.5g
Keywords: how to make butternut squash soup, dairy-free butternut squash soup, vegan butternut squash soup
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