Thai Curried Butternut Squash Soup
Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk.
Updated by Kathryne Taylor on July 17, 2024
Have you ever gotten to the airport only to find that your pilot has gone missing? Apparently that happens. I finally got out of Kansas City and caught a red-eye from Chicago to London (hello from Heathrow!). I only wish I’d been smart enough to pack basic toiletries and a change of clothes in my carry on. Here’s to hoping that my luggage meets me in Tel Aviv eventually.
I love how cultures collide in airports. Right now, I’m listening to a guy speak French into his iPhone while wearing a shirt that says “Brooklyn” across the front. I just accepted German chocolate from a friendly Jordanian and earlier walked by a group of chic Europeans (maybe Italians?) drinking Stella before noon. Then there’s the pink-faced stranger of unknown origin who’s snoring loudly a few seats over. Snoring is a universal language, n’est-ce pas?
This soup is a blend of origins, too. I don’t think butternut grows in Thailand but the sweet squash pairs so nicely with Thai flavors. Curried butternut soup has been on my list of recipes to conquer for a while and I just couldn’t resist seasoning it with red Thai curry paste like I did for my sweet potato soup. I added some other Thai flavors to round it out, like cilantro and toasted coconut flakes. The soup is really creamy yet very light since it’s almost all butternut with just a swirl of coconut milk on top.
This soup isn’t so spicy that it won’t pair well with other foods. In fact, I think its colors and flavors would liven up a traditional Thanksgiving meal.
Watch How to Make Thai Curried Butternut Squash Soup
Thai Curried Butternut Squash Soup
Light and creamy, vegan butternut squash soup recipe. This simple butternut bisque is seasoned with Thai red curry paste and swirled with coconut milk. Recipe yields about 6 cups (48 ounces) soup.
Ingredients
- 2 tablespoons coconut oil or olive oil
- 2 pound butternut or kabocha squash, peeled, seeded, and cut into small ½-inch pieces (about 3 cups)
- 1 medium yellow onion, chopped
- 4 garlic cloves, pressed or chopped
- 2 to 3 tablespoons Thai red curry paste*
- 2 teaspoons ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon fine salt
- ⅛ teaspoon red pepper flakes (up to ¼ teaspoon for spicier soup)
- 1 tablespoon fresh lime juice
- 4 cups (32 ounces) vegetable broth
- ½ cup full fat coconut milk for drizzling on top
- ½ cup large, unsweetened coconut flakes**
- Handful fresh cilantro leaves, chopped
Instructions
- Heat oil in a large Dutch oven or heavy-bottomed pot over medium heat. Once the oil is shimmering, add squash, onion, garlic, curry paste, coriander, cumin, salt and red pepper flakes to skillet. Stir to combine.
- Cook, stirring occasionally, until onion is translucent, about 8 to 10 minutes. Add broth. Bring the mixture to a boil, then reduce heat and simmer until squash is soft, about 15 to 20 minutes.
- While the soup is cooking, toast the coconut flakes in a medium skillet over medium-low heat, stirring frequently, until fragrant and golden on the edges. Keep an eye on them so they don’t burn. Transfer coconut flakes to a bowl to cool.
- Once the squash mixture is done cooking, taste and add a little more Thai red curry paste if it’s not quite flavorful enough for you. Remove the soup from heat and let it cool slightly. Working in batches, transfer the contents to a blender (do not fill your blender past the maximum fill line and be careful with the hot soup!). Securely fasten the lid and use a kitchen towel to protect your hand from steam escaping from the top of the blender as you purée the mixture until smooth. Transfer puréed soup to a serving bowl and repeat with remaining batches.
- Stir the lime juice into the blended soup. Taste and season with additional salt if necessary. Ladle soup into individual bowls. Use a spoon to drizzle coconut milk over each bowl, then lightly swirl the spoon through the topmost layer for a pretty design. Top the soup with toasted coconut flakes and a sprinkle of chopped fresh cilantro.
Notes
Recipe adapted from my creamy (vegan!) butternut squash linguine, How Sweet Eats’ similar soup and Simply Recipes.
*Where to buy Thai red curry paste: Look for it in the Asian section of the grocery store. I like Thai Kitchen brand, which is vegan (many others are not).
**Where to buy coconut flakes: Look for them in the baking section at Whole Foods, health food stores or well-stocked grocery stores. The brands I see most often are “Let’s Do Organic” (green package) and Bob’s Red Mill.
Make it vegetarian/vegan: Choose your curry paste carefully to avoid animal products. Thai Kitchen is vegan.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
This soup is amazing! It has so much flavor. I didn’t have coconut or cilantro to garnish. I used an immersion blender and added the coconut milk after blending rather than garnishing on top. I might omit the red pepper flakes next time as it was a tad spicy.
Hello Cookie & Kate, I often make your amazing regular butternut squash soup but tried this recipe today. I used it as a basic framework and then went a bit rogue with it — adding some leftover roasted sweet potato, zucchini, fish sauce, fresh ginger and kale that needed to be used up. But it is sooo good! I’ll definitely be making it again and again. I’m really thankful for people like you, providing healthy, delicious recipes to brighten up our table. Thank you so much! xoxo
Made this soup for dinner tonight. I added roasted red and bellow bell peppers because I needed to use them up. The flavors are delicious and the spice is spot on. Thank you!
Just made this today, was amazing! Husband liked it too, and we love the heat from the chili flakes.
This has to be one of the most delicious soups I have ever had. Hubs and I are obsessed with this recipe. We sometimes use green curry paste if that’s what’s already open, and it’s just as good.
Absolutely incredible soup, and if you have/want red curry paste, then panaeng curry paste is also amazing!!
I’m wondering if you’ve ever made this in a crockpot.
Hi Tish! I haven’t, sorry. If you do, be sure to report back.
I had posted an earlier question about making it in a crockpot. I didn’t see a response, but that’s what I did. I made 1 1/2 recipe – 6 cups broth. I just put everything in the crockpot (except lime juice and coconut milk). Used immersion blender right in the crock pot. It was delicious! My husband and son agreed. Will definitely make it again. Thanks.
Hi Tish! I’m sorry that you didn’t get a response. I try to respond to as much as I can. I haven’t made it in a crockpot, so thank you for sharing what you did!
Made this tonight – loved it! I like things on the spicier/more flavorful side so I added the entire jar of curry paste as well as a bunch of cayenne. Super yummy!
I made this soup exactly as the recipe read it was amazing really satisfying but decadent also loved it
Thankyou
You’re welcome, Carol! I appreciate your review.
Thanks for this wonderful recipe. The only changes I made was added some grated ginger and I didn’t have fresh limes so used dried limes and leaves at the end. Amazing soup!!!
You’re welcome! I’m happy you enjoyed it, Jane.
Hi, I am planning to use this as a base recipe for a mixed squash soup – pumpkin, acorn and delicata squash. If I wanted to roast them first, would that work? And should I change anything else?
Hi, That sounds like an interesting combination. They likely all have different roasting times since they vary. I’m not sure what to change without trying it myself, sorry!
I made it it pumpkin, delicata, and acorn squash. I didn’t end up roasting them. It was delicious, but my red curry paste must have been very spicy, because this had a kick! I ended up adding a can of coconut milk to the entire soup, which toned the heat down a bit. I would make it again, but I’ll reduce the amount of curry paste. Great recipe.
Another winner! Sometimes the usual butternut squash soup gets a bit boring and this definitely kicks it up a notch.
Delicious! We make this recipe often. I sometimes double it, adding some carrot and sweet potato. Thanks for sharing!
Easy and absolutely delicious. I cut the curry paste in half and just mixed the coconut milk in after processing. So good and will be a go-to! Lots you could do to vary it.
It’s pretty good! First time making soup ever! I added extra salt because I’m a salt fiend!
Would this soup freeze well after adding the coconut milk?
Hi! It may separate, but should be ok if rewarmed.
Thank you so much, you are probably correct. I appreciate your input. Irene
Made this soup this afternoon to carry me through the cold Canadian week, and it’s delicious!! Instead of drizzling the coconut milk on top, I mixed it into the soup and blended it some more. Enjoyed it with some garlic bread :)
A great soup for the winter! Thank you for your review, Aliya.
Kate, I was so excited to make this recipe, however, are you sure you wanted 2-3 Tablespoons of the Red Curry Paste added into the recipe? We absolutely loveeverything as spicy as possible. However I kept adding more and more broth to calm this dish down. We could hardly eat it until we got to 8 cups of broth. I used Sambal Oelek brand of Fresh ground chili paste and only used one Tablespoon, I wonder if you planned 2-3 teaspoons and this was a typo? I followed the recipe exactly. Anyway, I plan to try again and use a lot less chili paste and see what happens. I will write to you at that time. But if you have a chance, please answer my question. Thank you in advance. Irene
Hi Irene, it could be the spice level of your curry. I used the Thai Red curry. That could be the issues.
Hi Kate. This looks delicious! Would you say the coconut milk is essential to the recipe? If so, could you recommend a substitute? I’m trying to avoid coconut milk due to the high fat content. Thanks!
Hi! I think it really adds to this soup to make it what it is. You can try a light coconut milk or a cream of some sort.
Hello, I work for Wine LALA, which is a wine education and lifestyle site. We are going to feature this recipe on our page, but will of course give credit!! We love your recipes and beautiful photography and have recommended your dishes in the past. Thank you so much for focusing on healthy, beautiful, vitamin packed food!
Another show stopper! You always come through, every time. I would not change a thing about this recipe. I swear, I must have recommended your blog 50 times by now. I love your food and your style. Keep up the solid work.
Thank you, Joshua! Thank you for your review. I appreciate you sharing my blog with others.
This soup is delicious! Thai food can be quite time consuming to prepare. This is a really quick version that has authentic Thai flavours. Perfect for a weeknight meal! I am sharing your post with many of my family who love Thai food.
I added one kefir lime leaf to the soup as it was simmering, removing it before blending the soup, and I added more coconut milk. ;)
Does this work in the instant pot?
Hi Felicia, sorry I haven’t tried it.
This is my go to butternut squash soup recipe. I could eat the whole pot in one serving. Lol. It’s filling, soothing, spices can be easily adjusted to taste. I serve it with a Greek yogurtand lime juice creams. Yummy!
That’s wonderful, Bonna! Thank you for your review.
The soup was absolutely amazing. I made it very spicy because that’s the way we like everything! I never much cared for butternut squash soup I have always found it to sweet but this was not there is no added sugar, no sweetened coconut milk just an amazing recipe!
We have had a cold snap here in South Africa and I wanted a soup with a difference. This soup was perfect. So much flavour and that extra kick with the Thai curry paste and chilli flakes makes it one of my favourites to cook for the family. Thanks for another amazing recipe :-)
Thank you for sharing, Lani! I’m glad you liked it.
I just made a batch of this and a batch of Curried Lentil Soup (https://sooka.info/curried-red-lentil-soup-with-dried-cherries-and-cilantro/%3C/a%3E%29 in the same pot and just blitzed it all up. Highly recommend.
How would you modify this recipe to use with a slow cooker?
I haven’t tried it in a slow cooker, sorry!
This soup is truly my new favorite fall soup! I love the combination of flavors and like that I can eat a lot of it without feeling guilty since Halloween candy already does that…. Thanks for another great recipe!
This looks excellent, my spouse is not a heat person. I suspect I can reduce the red curry paste, but would I sacrifice flavor? what if I used green curry paste instead? Or is that a totallyndifferent flavor profile?
Hi! Yes, you can reduce the amount of curry paste. Let me know what you think!
This is one of my favorite go to fall recipes. I always add extra curry paste (Thai kitchen). I also just cook the coconut milk into the broth.
Don’t skip out in the lime- it totally makes this soup!
YUMMMMMMMM!!!!!!!
Used a kombucha squash that I had left over from a Thanksgiving arrangement and it would amazing!!! Only change I made was to add the whole can of coconut milk with the broth, next time I think that I will add a jalapeño to the mix, bring on the heat!
Thank you for sharing, Sarah!
this was an absolutely amazing recipe. WOW.
smiles for miles. the flavor blend is perfect in every way. We will def be making this every year.
I just got your new cookbook for Christmas! Just love it. I have been using your wonderful recipes for some time. Keep cooking, thanks for your blog.
Chris
I love that! I hope you enjoy it.
I made this soup using Ma ploy Thai red curry paste, one apple , carrots and your ingredients and it turned out just fantastic.
Thanks for this idea inspiration. We have lived in Thailand few years and we all Thai food and this is perfect fusion
I’m glad you were inspired, Kinnari!
Would this work if i used frozen butternut?
Hi, you will want to thaw it first. Let me know what you think!
i made this for a group of ladies having lunch after a board meeting. I used chicken stock because I always have homemade stock on hand and I used the juice from three limes because I like the lime flavor. As others did – I added ginger and just a bit of sugar. The ladies liked it and requested your recipe. Charlene
Delicious soup! My husband is not a fan of butternut soups but he made several comments during our meal about how tasty the soup was. He even said I should make it again! AMAZING!!! Thanks for the recipe!
That’s great to hear that he enjoyed it too, Kristi! Thank you for your review.
Absolutely my favorite soup I’ve made! I wanted a butternut squash soup a little different with a kick and this is perfect. Helps that I love the red curry. I added 1/2 can of coconut milk with broth and none when serving, I’ve made other soups of yours, vegetable curry lentil, loved it. Thank you for this one!
You’re welcome, Pam! I appreciate your review.
Long time lurker, first time commenter. I made a version of this in my Instant Pot. Subbed some carrots for some of the butternut squash as I didn’t have enough, used some masaman curry paste (as that is what I had on hand) and added a full can of coconut milk at the same time as the lime, post blending. So tasty and my partner, who doesn’t love veggies that much, was a huge fan. Lower capacity use than the Dutch oven and beyond delicious. Thank you!
Love this recipe, make it over and over. For me, it’s easier to bake the squash before peeling (375 1 hr ish), add it after onions and garlic are sautéed. I also cook the onions first, until they start to brown for a bit for extra savory essence.
Thank you for sharing how you made this soup, Greg! I’m glad you loved it.
I made the soup exactly as written. I used 2 tablespoons of Blue Dragon Thai Red Curry paste which I found quite spicy. Next time I will use Thai Kitchen curry paste which I find a lot less spicy or if using the Blue Dragon paste I’ll only use one tablespoon. The soup was good and I’ll be adding it to my rotation.
This turned out just great. Really liked the red Thai curry paste with the cumin and coriander. I didn’t have any veggie stock but it was fine with water. Great on a chilly day.
Great to hear, Libby! I appreciate you taking the time to review.
I have made this recipe several times and it remains a favorite. I will say, though, that 2-3 tablespoons of red curry paste is A LOT! I used 3-4 teaspoons and it was quite hot — I added more broth and a sweet potato (no more squash) to calm it down but it was still very spicy. I would start with a couple of teaspoons and taste before adding more. It may be that different brands of red curry paste are stronger than others. Still delicious, though.
I am not a butternut squash fan. I’ve never liked it in ANY recipe. This soup may just convert me! Oh my goodness! I cannot believe how deliciously flavorful this soup is. I think I’ll personally leave out the coconut flakes next time, but otherwise, this recipe is flawless. I am so excited to try Kate’s linguini recipe this was adapted from!
Making this tonight, can I add baked tofu to make this protein rich?
Sure, or try chickpeas.
The absolute best squash soup ever. I made it exactly as written and it was perfect. I’m printing this recipe out so I have it, and won’t ever have to search for aSquash soup recipe again. Thank you for sharing this superb recipe.
That’s great to hear, Sheila! I appreciate your review.
I love the premise of the recipe, but wow, 2-3 tablespoons of the red curry paste was just too much for me. I used 2 and was reeling from the spice, even though I consider myself used to spice! I served with bread, yogurt, and roasted chickpeas on top to lower it, but it was still too much.
Maybe the spice differs between brands?
Anyhow, I’d make this again, but definitely make some adjustments.
The spice can vary depending on brand. What did you use?
Amazing! I could only find light coconut milk. It drizzled beautifully, but I will use full fat next time. For those wanting a healthier version, the light coconut milk was still yummy.
What was the weight of all of the squash after you peeled, seeded, and cut it? Ended up with a fantastic, but gigantic squash for this recipe, so it felt like I was winging it.
I don’t have that, sorry!