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Thai butternut squash coconut curry soup in a white bowl
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5 from 5 votes

Thai Coconut Squash Soup

This vegan Thai coconut butternut squash soup recipe is creamy, sweet, and silky with a delicious touch of spice!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: Thai
Keyword: butternut squash soup with coconut milk, Thai coconut squash soup
Servings: 6
Author: Natasha Bull

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: 223kcal | Carbohydrates: 20g | Protein: 3g | Fat: 16g | Saturated Fat: 13g | Sodium: 641mg | Potassium: 602mg | Fiber: 3g | Sugar: 5g | Vitamin A: 14409IU | Vitamin C: 29mg | Calcium: 84mg | Iron: 3mg