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Thai Coconut Squash Soup

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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:

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 Save
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Soup
Cuisine Thai
Servings 6
Calories 223 kcal

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
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  1. Cara says

    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

    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

  3. Melanie says

    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

  5. Emily says

    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

    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

  8. Debs says

    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

      • Cara says

        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

  14. Mary Ann | The Beach House Kitchen says

    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