Creamy Thai Coconut Curry Butternut Squash Soup

Butternut squash soup is a fall favorite, and this Thai-inspired curry version elevates it with bold, aromatic flavors. A touch of red curry paste brings warmth and depth while coconut milk creates a silky, rich texture. It’s an easy recipe that produces a comforting, slightly exotic bowl perfect for cool evenings or casual dinner parties.

The red curry paste gives this soup a pleasant kick and a fragrant curry backbone. Coconut milk softens the heat and adds a luscious mouthfeel, while lime juice and fresh herbs brighten the finished dish. It’s a family-friendly soup with flexible swaps to suit vegetarian diets or milder palates.

When butternut squash is in season, pick one up and try this Thai-Inspired Curry Butternut Squash Soup. It’s satisfying on its own or served with warm bread, a grain bowl, or a light green salad. The recipe scales easily and stores well in the freezer for quick weeknight meals.

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 large shallots, halved and thinly sliced
• 4 cups medium-diced butternut squash (about 1 medium squash)
• 4 garlic cloves, smashed or minced
• 2 Thai chiles, thinly sliced (adjust to taste)
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons red curry paste (reduce for less heat)
• 2 cups low-sodium vegetable or chicken broth (use vegetable broth to keep vegetarian)
• 1 tablespoon fish sauce (omit for vegetarian)
• 1 cup unsweetened coconut milk
• 1 tablespoon freshly squeezed lime juice
• Lime wedges, for serving (optional)
• Fresh cilantro and/or Thai basil, for garnish (optional)

Step-by-step

Step one: Cook the shallots, squash, and aromatics

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced shallots, diced butternut squash, garlic, and thinly sliced Thai chiles. Season with the kosher salt and black pepper. Cook, stirring frequently, until the shallots begin to soften and the squash just starts to tenderize, about 5–7 minutes.

Step two: Add the curry paste

Stir in the red curry paste and cook for another 1–2 minutes to toast the paste and deepen its flavor. Toasting the paste briefly helps release its aromatics and makes the curry flavor more pronounced.

Step three: Simmer the soup

Pour in the vegetable or chicken broth and add the fish sauce (if using). Bring the mixture to a gentle simmer, then reduce the heat to low. Cover and simmer until the butternut squash is fork tender, about 8–10 minutes.

Step four: Blend until smooth

Stir in the coconut milk and lime juice. Use an immersion blender to puree the soup until smooth and velvety. If you don’t have an immersion blender, carefully transfer the soup in batches to a blender and process until smooth, then return it to the pot. Simmer uncovered for another 3–5 minutes to thicken slightly and allow the flavors to marry.

Step five: Garnish and serve

Ladle the hot soup into bowls and finish with a drizzle of coconut milk, a squeeze of lime, and fresh cilantro or Thai basil. Serve with lime wedges on the side. Toasted pepitas, chopped peanuts, or a sprinkle of chili flakes make lovely optional toppings.

Recipe FAQs

Notes

Nutrition (per serving)

• Calories: 295 kcal
• Carbohydrates: 26 g
• Protein: 4 g
• Fat: 22 g (Saturated fat: 14 g)
• Sodium: 2003 mg (use low-sodium broth and reduce fish sauce to lower sodium)
• Fiber: 5 g
• Vitamin A: 16,337 IU
• Vitamin C: 38 mg

Nutrition information is automatically calculated and should be used as an approximation.

Additional info

• Author: Alex Snodgrass
• Servings: 4
• Calories: 295 per serving

Food photography and styling by Eat Love Eats.