Spicy Thai Butternut Squash Soup

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!

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!

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.

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.

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.

More soup recipes to try

• Curried coconut cauliflower soup
• Thai carrot ginger soup
• Spiced carrot lentil and sweet potato soup
• Roasted Garlic Soup
• Korean Tofu Soup

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!

Spicy Thai Butternut Squash Soup

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• 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

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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!

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Ingredients

Units USM Scale 1x2x3x

• 1 medium butternut squash (approx 4 cups, cubed)
• 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
• 1 tsp soy sauce, gluten-free if needed)
• 1 tsp maple syrup (can sub honey, agave…etc.)
• coconut milk, cilantro & sesame seeds to garnish (optional)

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Instructions

1. Preheat the oven to 400 degrees F and line a baking pan with parchment paper.
2. Cut the squash in half and place face down on the baking pan. 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 saute for 3-4 minutes. Reduce heat to medium and add the garlic.
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 well then add the curry paste, curry powder and pepper.
7. Add the vegetable broth, coconut milk,  soy sauce and maple syrup and bring to a boil.
8. Reduce heat to low, then cover and let simmer for 15 minutes.
9. Transfer the soup to a blender (or use an emulsion blender) to puree the soup.
10. Garnish with coconut milk, cilantro and sesame seeds.

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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.

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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