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 super smooth and creamy texture!
A tasty butternut squash soup
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!)
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!
Why you’ll love this recipe
- This soup combines the creaminess of butternut squash with an (optional) splash of coconut milk and red curry paste for a butternut squash soup that will make your tastebuds dance!
- 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.
- This soup is amazing to serve if your hosting dinner. It’ll wow your guests with something a little extra special!
- This soup is freezer friendly! So you can make a double batch and keep some on hand in the freezer for those busy weeknights.
- This spicy Thai Butternut Squash Soup is naturally vegan and gluten-free. It’s 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.
How to make Spicy Thai Butternut Squash Soup
Heat some oil in a large pot and sweat some onions and garlic. Add the butternut squash (I recommend roasting it first) and the seasoning and mix it all together.
Then add the broth and let the soup simmer on low for 15 minutes for blending it. And voila! Quick and easy delicious butternut squash soup.
Tips for making this recipe perfectly
- 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 crockpot if you like. 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!
- 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.
Other soup recipes to try
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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
- 1/4 cup coconut milk (optional)
- 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, coconut milk, 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.
If you are pressed for time, you can miscrowave the butternut squash until tender. (Though roasted butternut squash has better flavour!)
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)
Use gluten-free soy sauce if needed.
- Serving Size: 1 bowl
- Calories: 150
- Sugar: 4.5g
- Sodium: 300mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 15g
- Fiber: 2.5g
- Protein: 6g
Keywords: how to make butternut squash soup, dairy-free butternut squash soup, vegan butternut squash soup
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