Thai Butternut Squash Soup

A close up look at a bowl of Thai red curry butternut soup.

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A dreamy combo! Sweet roasted squash is combined with spicy curry paste and aromatics, then balanced with creamy coconut milk and some lime juice. The perfect sweet-sour-spicy-salty combo! Serve this soup garnished with cilantro for more Thai flavor.

Prep Time30

Cook Time45

Total Time1 15

Course: Side Dish

Cuisine: Thai

Servings: cups

Calories: 169kcal

Author: Michelle Miller

Ingredients

2 butternut squash ~4 pounds of squash
2 tablespoons olive oil divided
salt and pepper to taste
1/2 cup shallots finely chopped
1/4 cup ginger fresh, grated
1 tablespoon red curry paste more or less, depending on desired spice level
4 cups vegetable broth or chicken broth
1 cups coconut milk
1/4 cup lime juice
2 tablespoons SunButter

Instructions

Preheat oven to 425º F. Line a large baking pan with parchment paper or a silicone liner.
Peel, deseed, and cut the butternut squash in approximately 1 inch cubes.
Add the chopped squash to a baking pan, and toss with 1 tablespoon of olive oil. Season the squash with salt and pepper. Roast the squash for 30 minutes.
Heat a large soup pot or dutch oven over medium-low heat. Add 1 tablespoon of olive oil, along with the shallots and grated ginger. Sauté to soften, about 10 minutes.
Add the red curry paste, and continue to sauté another 5 minutes. 1 tablespoon of red curry paste will give the soup a medium spicy flavor. Add 1/2 tablespoon for a more mild soup, or 1 1/2-2 tablespoons for a spicier soup.
Add the roasted butternut squash and vegetable stock to the pot.
In batches, add the butternut squash mixture into a blender, and process until very smooth. Return the creamy soup to the pot. Alternatively, leave the mixture in the pot and use an immersion blender to puree the soup.
Bring the soup to a low boil over medium or medium-high heat. Add the coconut milk (or coconut cream), SunButter (or peanut butter), and lime juice. Stir until it’s well mixed, then season the soup with sea salt to taste.
Garnish the soup with an extra drizzle of coconut milk and lots of fresh chopped cilantro. Serve with additional lime wedges or chili sauce!

Video

Notes

HOW TO STORE LEFTOVER SOUP

After the soup has cooled, store leftovers in an airtight container (or dutch oven with lid!) and refrigerate for up to 5 days.

To freeze the soup: add cooled soup to glass freezer containers or ziplock freezer bags, and freeze for up to 3 months. Allow to defrost at room temperature then reheat on the stovetop.

HOW TO SERVE THAI BUTTERNUT SQUASH SOUP

This delicious soup makes a wonderful light meal on it’s own.

As a starter: Add this flavorful soup to a special occasion meal as a starter.

Take-out style meal: Make a fun meal with the family by serving this soup with these Thai Spring Rolls or Thai Chicken Lettuce Wraps.

Soup Bar: The first time I made this soup, it was part of a soup bar for a birthday party. I made Paleo Turkey Chili, Thai Butternut Soup, and Dairy Free Zuppa Toscana. Leave hot pots of soup on the stove or add to a slow cooker to keep warm.

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