This vegan Thai coconut squash soup recipe is creamy, sweet, and silky with a delicious touch of spice! Healthy and easy!
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.
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
Hope you love this creamy butternut squash soup recipe! Questions? Ask me below! Made this recipe? Tag me #saltandlavender on Instagram.
Thai Coconut Squash Soup
- 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)
- 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.
- 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.