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Thai Curry Butternut Squash Soup

Thai Curry Butternut Squash Soup

We have all been fighting a terrible cold in my family so I decided to make some soup hoping it would help us all feel better. The smells coming from the soup pot while I was sauteing the veggies and spices were incredible! This Thai curry butternut squash soup took less than an hour to make and was so delicious. The soup turned out creamy, flavorful, and very comforting – we all loved it, especially me. I am looking forward to the leftovers for lunch tomorrow.

Thai Curry Butternut Squash Soup

How to Make Thai Curry Butternut Squash Soup

Heat the coconut oil in a heavy-bottomed soup pot or Dutch oven over medium heat. Add the onion and cook, stirring often, for 2 minutes. Add the butternut squash, curry paste, lemongrass, coriander, ginger, cumin, red pepper flakes, and sea salt, to taste. Mix well and continue to cook for about 5-6 minutes, stirring often. Add the minced garlic and cook, stirring constantly, for 1-2 minutes. Add the vegetable broth and bring to a boil. Reduce heat and simmer for 30 minutes, or until the squash is very soft.

Using a blender, work in batches to blend the soup thoroughly (or use an immersion blender if desired). Pour the soup back into the soup pot and add 1/2 cup of coconut milk and lime juice. Mix well. Taste and season with sea salt or more curry paste, if desired.

Ladle into soup serving bowls then drizzle with a little more coconut milk then top some fresh cilantro and serve with some additional lime wedges on the side. Enjoy.

Thai Curry Butternut Squash Soup

Thai Curry Butternut Squash Soup

Thai Curry Butternut Squash Soup

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Course: Soup
Cuisine: Asian
Servings: 4 -6
Author: Pam - For the Love of Cooking

Ingredients

  • 2 tbsp coconut oil
  • 1 small sweet yellow onion diced
  • 3 cups of butternut squash peeled, seeded, and cut into bite-sized pieces
  • 2-3 tbsp Thai red curry paste more or less per taste
  • 2 tsp fresh lemongrass inner stalk minced
  • 2 tsp coriander
  • 1 tsp fresh ginger minced
  • 1 tsp cumin
  • Pinch of crushed red pepper flakes to taste
  • Sea salt to taste
  • 3 large cloves of garlic minced
  • 4 cups vegetable broth
  • 1/2 cup coconut milk full fat plus more for drizzle
  • 1 tbsp fresh lime juice
  • Fresh cilantro garnish
  • Lime wedges

Instructions

  • Heat the coconut oil in a heavy-bottomed soup pot or Dutch oven over medium heat.
  • Add the onion and cook, stirring often, for 2 minutes.
  • Add the butternut squash, curry paste, lemongrass, coriander, ginger, cumin, red pepper flakes, and sea salt, to taste.
  • Mix well and continue to cook for about 5-6 minutes, stirring often.
  • Add the minced garlic and cook, stirring constantly, for 1-2 minutes.
  • Add the vegetable broth and bring to a boil.
  • Reduce heat and simmer for 30 minutes, or until the squash is very soft.
  • Using a blender, work in batches to blend the soup thoroughly (or use an immersion blender if desired).
  • Pour the soup back into the soup pot and add 1/2 cup of coconut milk and lime juice. Mix well.
  • Taste and season with sea salt or more curry paste, if desired.
  • Ladle into soup serving bowls then drizzle with a little more coconut milk then top some fresh cilantro and serve with some additional lime wedges on the side. Enjoy.
  • Serve with additional lime wedges. Enjoy.
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Recipe Rating




15 Comments

  1. I just made a chipotle butternut squash soup and now I want butternut squash soup all the time! I truly believe coconut milk makes it THAT much more delicious! Your swirls look so pretty 🙂

  2. We love soup anytime, but it’s particularly welcome when we have colds. So soothing, isn’t it? Anyway, this looks excellent — just loaded with flavor. Thanks!

  3. I have a terrible cold, so soup sounds good! This is a unique combination:Thai flavors and butternut squash. I bet it was delicious.

  4. 5 stars
    ¡¡ Delicious !! I love Thailand….so, your recipe sounds like a great taste to try, Also looks so pretty.
    Thanks. Regards from Spain (Mi Cocina)

  5. Soup is the best when you’re sick! Hope you’re all feeling better soon.

  6. More fabulous butternut soup! You know what I’m craving. Love the Thai curry flavors in this!

  7. 5 stars
    the best soup ever!! i have made it 10 times now!

  8. Roselyne Hatch says:

    can this soup be made ahead and either fridge or freeze?

    1. Roselyne,

      I have never tried making it ahead of time and freezing. I have had it in the fridge for a day or two (it never lasts long) and it was just as delicious.

      Pam

  9. The best soup. I have made this recipe 20 times. Always delicious

    1. Jessie,

      Thanks for letting me know! I am so glad you like the recipe.

      -Pam

  10. 5 stars
    This is the best soup!!! I have made it a dozen times. I love it. Thank you!

    1. Jessica,

      Thank you so much for taking the time to let me know. I’m so happy you love this soup.

      -Pam