• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Salt & Lavender logo
  • Recipes
  • 30 Minute Meals
  • About
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Recipes
  • 30 Minute Meals
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes

    Thai Coconut Squash Soup

    Published: Jan 29, 2018 / Updated: Dec 18, 2020 / 30 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe Print Recipe

    This vegan Thai coconut squash soup recipe is creamy, sweet, and silky with a delicious touch of spice! Healthy and easy!

    vegetarian butternut squash soup with coconut milk in a white bowl

    This soup has such a wonderful smooth texture and a little bit of kick from the ginger and curry paste.

    I just love the sweetness of butternut squash in soups. I know it can be too much for some people, so serving this soup with a bit of lime ensures that everyone can adjust the flavor to their liking. And what Thai-inspired dish isn't made better by a squeeze of lime?

    The soup comes together quickly and doesn't have a crazy amount of ingredients. It's the perfect way to warm up whether it's cold outside or in an air-conditioned office. 

    You may also like my more traditional butternut squash soup.

    Thai butternut squash coconut curry soup in a white bowl

    How to easily peel butternut squash

    Don't bother trying to peel it with your potato peeler. That's an exercise in frustration. I cut the ends off, cut it in half (width-wise), and then I (carefully) cut off the tough skin with my knife. This all takes a couple of minutes and makes it soo much easier!

    Recipe notes & tips:

    • Don't worry too much about the weight of the squash. Just pick something that's not too much bigger or smaller than you see at the store. Around 2-3 pounds is totally fine. 
    • Buy pre-cut squash to save time if your local grocery store carries it. 
    • I garnished the soup with some cilantro, basil, and scallions. Any/all/none of these is totally fine.
    • I strongly recommend using Thai Kitchen brand full-fat coconut milk if you don't already have a favorite. I've tested a couple other brands, and Thai Kitchen's is rich and creamy vs. watery, which is so important to recipe success.

    More Thai-inspired recipes to try:

    • 15 Minute Vegan Thai Green Curry Soup with Vermicelli
    • Salmon Coconut Curry
    • Thai Chicken Salad with Peanut Dressing
    • Thai Quinoa Salad
    • Thai Sweet Potato Coconut Red Curry

    Thai butternut squash soup with coconut milk (close-up of bowl)

    Hope you love this creamy butternut squash soup recipe! Questions? Ask me below! Made this recipe? Tag me #saltandlavender on Instagram.

    Thai butternut squash coconut curry soup in a white bowl

    Thai Coconut Squash Soup

    This vegan Thai coconut butternut squash soup recipe is creamy, sweet, and silky with a delicious touch of spice!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Soup
    Cuisine Thai
    Servings 6
    Calories 223 kcal
    Prevent your screen from going dark

    Ingredients
     

    • 1 medium butternut squash peeled & cubed
    • 1 tablespoon olive oil
    • 1/2 medium onion chopped
    • 4 cloves garlic minced
    • 1 teaspoon ginger grated
    • 2 heaped tablespoons Thai red curry paste
    • 4 cups vegetable broth (or chicken broth)
    • 1 (13.5 fluid ounces) can coconut milk
    • Salt & pepper to taste
    • Cilantro, basil, lime wedges, and scallions to garnish (optional)

    Instructions
     

    • Peel and chop the squash (see tips within the blog post on how to do this easily).
    • Add the oil and onion to a soup pot over medium-high heat and sauté for 5-7 minutes.
    • Stir in the garlic, ginger, and curry paste, and cook for 30 seconds.
    • Add the vegetable broth and squash. Increase the heat to high and bring the soup to a gentle boil. Cover (with the lid slightly ajar) and reduce heat and simmer for 20-25 minutes or until the squash is tender. 
    • Blend the soup until smooth (I recommend letting it cool a bit to do this more safely). Use an immersion blender or a regular blender (and do it in batches).
    • Add the coconut milk to the soup. Give it a stir and let it heat through. Season with salt & pepper as needed. Garnish as desired. If you find the soup a bit sweet, I suggest adding some lime juice as needed.

    Notes

    • I used Thai Kitchen red curry paste and coconut milk (I find this brand of coconut milk is thicker and creamier than others I've tried).
    • This is the zester/grater I used to grate the ginger. I always keep some ginger in my freezer so I have some on-hand when needed. It's also much easier to grate when it's frozen. 
    • Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.

    Nutrition

    Calories: 223kcalCarbohydrates: 20gProtein: 3gFat: 16gSaturated Fat: 13gSodium: 641mgPotassium: 602mgFiber: 3gSugar: 5gVitamin A: 14409IUVitamin C: 29mgCalcium: 84mgIron: 3mg
    Keyword butternut squash soup with coconut milk, Thai coconut squash soup
    Author Natasha Bull
    « Healthy Chicken Taco Salad Recipe
    One Pan Gnocchi alla Vodka »

    Loved this recipe? Share it:

    • Facebook
    • Twitter

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Cara says

      January 19, 2021 at 10:20 PM

      Oops, disregard my question about how many pounds for the squash — I just saw that you recommended 2-3 pounds— Thanks!

      Reply
    2. Rachel says

      February 19, 2020 at 1:01 PM

      5 stars
      I made a batch of this last week and just finished my last serving today. I used frozen butternut squash because it's easy and I froze the soup in portions. It was just as good today as it was the first day. Thanks Natasha!

      Reply
      • Natasha says

        February 19, 2020 at 2:38 PM

        Yay I'm so happy you liked it!! 🙂 That's smart using the frozen squash... I need to try that idea.

        Reply
    3. Melanie says

      January 30, 2020 at 9:49 AM

      5 stars
      I made this soup today exactly to the recipe and it was delicious! I like a little extra warmth, so next time might try a little more ginger and curry paste. Thanks for the deliciously recipe!

      Reply
      • Natasha says

        January 30, 2020 at 9:55 AM

        I'm so happy you liked it, Melanie!

        Reply
    4. Lani Lehtonen says

      December 3, 2018 at 4:04 PM

      Can this soup be frozen and if so, does it taste as good?

      Reply
      • Natasha says

        December 3, 2018 at 8:17 PM

        Hi Lani! Can't say I've frozen this one, but I don't see why it wouldn't work.

        Reply
    5. Emily says

      August 23, 2018 at 8:18 AM

      I am excited to try this recipe. Wondering if anyone has ever made a larger batch and frozen the leftovers. If so, how was the flavor after freezing?
      Thanks!

      Reply
    6. Kathy says

      February 11, 2018 at 12:59 PM

      5 stars
      Delicious....I made it in the instant pot and added some chopped granny smith apple as well....then drizzled a tiny bit of sesame oil over the top... great recipe - Thank you!!

      Reply
      • Natasha says

        February 11, 2018 at 1:03 PM

        So happy you liked it, Kathy!! 🙂

        Reply
    7. Jennifer @ Show Me the Yummy says

      January 30, 2018 at 8:45 AM

      Thai soup is my fave!

      Reply
      • Natasha says

        January 30, 2018 at 8:48 AM

        Yes!! I love it too! Thanks!

        Reply
    8. Debs says

      January 30, 2018 at 4:00 AM

      5 stars
      Love this Natasha! Thai flavours are so perfect at this time of year when it feels like ages since we've seen the sun!

      Reply
      • Natasha says

        January 30, 2018 at 8:05 AM

        Yes! Thank you. The color perks me up a bit too.

        Reply
    9. Tieghan Gerard says

      January 29, 2018 at 9:32 PM

      Looks healthy and delicious!

      Reply
      • Natasha says

        January 30, 2018 at 8:06 AM

        Thanks!!

        Reply
    10. Jennifer Farley says

      January 29, 2018 at 7:45 PM

      What a lovely bunch of ingredients!

      Reply
      • Natasha says

        January 30, 2018 at 8:06 AM

        Thanks, Jennifer!

        Reply
    11. Gina @Running to the Kitchen says

      January 29, 2018 at 6:06 PM

      Gorgeous color! I would love to cozy up with a big bowl!

      Reply
      • Natasha says

        January 29, 2018 at 7:21 PM

        Thanks so much, Gina!

        Reply
    12. Naomi says

      January 29, 2018 at 12:03 PM

      Love that slight touch of spice in there, sounds so yummy!

      Reply
      • Natasha says

        January 29, 2018 at 7:21 PM

        Thank you! 🙂

        Reply
        • Cara says

          January 19, 2021 at 10:19 PM

          Hi, Natasha! I’m so excited to try this! I just have a few questions:

          1.) I’m going to get the pre-cut squash in the produce section. How many pounds should I get?

          2.) Thanks for the tip about using the Thai Kitchen coconut milk! Here’s my question —I should get the unsweetened milk, correct?

          Thanks so much! This looks absolutely delicious!😍

          Reply
          • Natasha says

            January 20, 2021 at 10:39 AM

            Yes, unsweetened. 🙂 Hope you enjoy the soup!

            Reply
    13. Leigh Ann says

      January 29, 2018 at 11:50 AM

      I love these flavors and this soup sound like something my whole family would love!

      Reply
      • Natasha says

        January 29, 2018 at 7:22 PM

        Thank you!!

        Reply
    14. Mary Ann | The Beach House Kitchen says

      January 29, 2018 at 11:31 AM

      I'm pleased that January is almost over too Natasha! This soup looks so nice and smooth and creamy, and I LOVE the Thai flavors!

      Reply
      • Natasha says

        January 29, 2018 at 11:33 AM

        Thanks so much, Mary Ann!! Only a few more days to go. Fighting off the worst cold as well. Can't wait!

        Reply
    15. Matt Robinson says

      January 29, 2018 at 11:28 AM

      Healthy, tasty and comforting, love this so much!

      Reply
      • Natasha says

        January 29, 2018 at 11:32 AM

        Thank you!!

        Reply

    Primary Sidebar

    Natasha Bull, founder and author of Salt & Lavender, in the kitchen

    Hi! I'm Natasha. Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!  Read more...

    Get new recipes in your inbox weekly!

    BROWSE RECIPES:

    Footer

    • Contact
    • FAQ
    • Site Policies
    • For Bloggers
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    · Copyright © 2022 Salt & Lavender Inc ·