I just love butternut squash and I also absolutely love Thai curries. So, why not combine the two and enjoy this Thai style butternut squash soup? It is the perfect comfort food that is so easy to make and is absolutely delicious. There is no need to roast the butternut squash for this recipe. I’ve made this recipe so easy, it is ready in less than half an hour. In our house, it’s a total hit with all members of the family and guests alike.
Ingredients for Thai Butternut Squash Soup
Some spices, onion and garlic, Thai curry paste, and the star of the show – butternut squash.
Ingredients List for Thai Butternut Squash Soup
- 2 tablespoons oil
- 1 onion – peeled and finely chopped
- 4 garlic cloves – peeled and finely chopped
- 4 cups of butternut squash – peeled and cubed
- 3 tablespoons Thai red curry paste
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- salt to taste
- 4 cups water
- 1/2 cup coconut milk (for topping)
- juice of 1 lime (optional)
- fresh coriander
- fresh red chili for topping
- fresh green onion for topping
Why I think You’ll Love this Recipe:
- Vegan and Gluten Free: this soup is perfect for the vegan and gluten free members of the family.
- Super easy to make: this soup takes no time to make and can be made ahead and reheated when needed.
- Freezer friendly: this soup can be frozen for up to two months and defrosted and enjoyed as if it were fresh.
- Makes for a great starter for parties: this soup makes for an amazing dinner party starter and will have all your guests licking their bowls and asking for more.
More Sides you will Like:
The Starter Base
Any good soup needs to have a good starter base. I just use onions and garlic in this one. Let’s get started with it:
- In a large pot, heat the oil and add 1 chopped red onion and 4 chopped cloves of garlic. Cook them for about 3-4 minutes.
- Once they have softened a little, add 4 cups of peeled and cubed butternut squash to the pot. I use uncooked butternut squash. There is no need to roast or precook it for this soup.
- Cover the pot and allow the squash to cook for about 3-4 minutes.
The Thai Red Curry Paste:
It has become a lot easier to find this premade Thai red curry paste in your local grocery stores. There is no longer a need to go into a specialty Asian grocery store to buy it. Just a little bit of the paste packs a whole lot of punch and brings an enormous amount of flavour to any recipe. Let’s add it to our soup to create that Thai flavour.
- Once the squash has cooked for 3-4 minutes, we can add 3 tablespoons of Thai red curry paste to the pot.
- Mix it in well so it’s evenly distributed all over the squash.
What Spices do I need for Thai Butternut Squash Soup?
Now that the delicious flavour of the Thai red curry paste has been added to the pot, we can add the remainder of the spices. I love the earthy flavour of this soup and to enhance it I add:
- 1 teaspoon of coriander powder and
- 1 teaspoon of cumin powder.
- Salt to taste as well.
Mix well, so that all pieces of squash get coated with the spices. And then add 4 cups of water to the pot. Cover and allow it to come to a boil – for about 4-5 minutes.
How do I get a Smooth Consistency for my Soup?
By now the butternut squash should be soft enough. I test it by using a wooden spoon to press down on one piece. You can always test it by using a fork. If it doesn’t get mushy right away, cover it and allow it to cook for another couple of minutes.
- Now, using a hand blender blend it till it’s smooth. If you don’t have a hand blender, use a regular blender. The idea is to get a smooth consistency.
- If you are using a regular blender, once it’s all blended, return it to the pot.
- Allow the soup to cook for another 1-2 minutes and we’re ready to enjoy our delicious soup.
Although I love this Thai style butternut squash soup as it is, I love altering the soup from time to time as well.
- Replace the Thai red curry paste with Thai green curry paste. Or even with a Thai yellow curry paste. Each has a different flavor profile.
- Can’t find butternut squash in the grocery store, no worries. Use pumpkin in its place. It is just as delicious in this recipe.
- I love using coconut oil in place of regular vegetable oil in this recipe. It enhances the flavour and takes it to the next level.
How can I store my Thai Butternut Squash Soup?
I generally tend to make a larger batch of it, so I can enjoy it more than once. Store it:
- In the Fridge: Keep it in the fridge for up to 2 days. To reheat, pour the required quantity into a small pot and bring it up to a near boil. If it has thickened a little, add a tablespoon of water at a time to get it to the desired consistency.
- In the Freezer: I love freezing this soup. Just the thought of finding it in the freezer on a cold winter day gives me comfort. To freeze, I place it in an air tight container and keep it in the freezer for up to 2 months. To defrost, remove it from the freezer the night before and allow it to slowly defrost in the fridge. Then reheat it as suggested above.
Serving Suggestions for Thai Butternut Squash Soup:
- Garnish the soup with coconut milk and some green onions or finely chopped red chili or even some fresh coriander.
- Serve as a starter or enjoy as a full meal with a side of some of my crusty Italian bread.
Tried and Liked the Recipe?
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Thai Butternut Squash SoupCourse: SidesCuisine: Canadian, AsianDifficulty: Easy
My vegan, gluten free, and easy to make Thai butternut squash soup is comforting and creamy. It is perfect for any cold fall or winter day.
2 tablespoons oil
4 garlic cloves
4 cups of peeled and cubed butternut squash
3 tablespoons Thai red curry paste
1 teaspoon coriander powder
1 teaspoon cumin powder
salt to taste
4 cups water
1/2 cup coconut milk (for topping)
juice of 1 lime (optional)
fresh red chili for topping
fresh green onion for topping
- Add the oil to a large pot.
- Add the onion and garlic to the pot as well and cook for 3-4 minutes.
- Once the onion has softened, add the butternut squash cubes.
- Cover and allow to cook for 3-4 minutes. Stir once to allow for an even cook.
- Add the red Thai curry paste, cumin powder, coriander powder, and salt to taste to the pot.
- Mix well to coat the butternut squash.
- Add the water, cover the pot, and allow it to come to a boil for about 4-5 minutes.
- Once the squash is softened, blend the soup – using a hand blender or a regular blender.
- Allow it to cook for a further 1 minute and enjoy hot!