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Thai Butternut Squash Soup

Butternut squash cream soup garnished with heavy cream and fresh sunflower microgreen. Creamy pumpkin fall soup in white bowl on the gray table. Selective focus

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Thai Butternut Squash Soup

Thai Butternut Squash Soup is a creamy and delicious soup that will warm you up on a chilly day. The combination of the sweetness of butternut squash and the spices of Thai curry paste creates a unique and delicious flavor. The addition of coconut milk gives the soup a creamy texture, making it the perfect comfort food.

If you’re looking for a more traditional soup, you might love this recipe for Vegan Cream of Mushroom Soup. Yes! It’s vegan! Need another appetizer to serve? I highly recommend these easy Sweet and Sour Meatballs.

Why You’ll Love Thai Butternut Squash Soup

This soup is oh so delicious, and it’s a healthy option, too. Here are a few reasons to love this recipe:

  • Butternut squash is high in fiber. It’s also full of vitamins. The addition of coconut milk and vegetables like carrots make this soup a complete and hearty meal.
  • The use of sesame oil and Thai spices gives the soup a unique flavor that will leave you wanting more.
  • It comes together very easily.
  • It has a unique flavor and creamy texture.
  • It provides the warm flavors of Thai spices and seasonings while still feeling like familiar comfort food.

Helpful Equipment To Make Thai Butternut Squash Soup

These tools will help make this recipe even easier!

Recipe Ingredients

For the Roasted Vegetables:

  • 6 cups (900g) Butternut Squash (Peeled and Chopped)
  • 3 Large Carrots
  • 1 Tbsp Sesame Oil
  • 1/2 tsp Sea Salt
  • 1/2 tsp Ground Black Pepper

For the Thai Butternut Squash Soup:

  • 2 Tbsp Sesame Oil
  • 1 Medium Onion (White, Yellow, or Brown, Chopped)
  • 2 Cloves Garlic (Crushed)
  • 2 tsp Thai Green or Red Curry Paste
  • 1 14-ounce can (400ml) Coconut Milk
  • 2 cups (480ml) Vegetable Stock (or Broth)
  • 2 Tbsp Soy Sauce
  • Salt and Pepper (To Taste)

Raw butternut squash with carrot, red onion, ginger and garlic on wooden table. Pumpkin soup ingredients. Top view, flat lay

How To Make Thai Butternut Squash Soup

Start by preheating the oven to 400°F (200°C).

Add peeled and chopped butternut squash and carrots into a mixing bowl. Drizzle the sesame oil over top, then sprinkle in sea salt and black pepper. Toss well so that the butternut squash and carrots are lightly coated in the oil and spices.

Spread the vegetables out in a roasting pan or on a parchment-lined baking sheet (if you don’t have a roasting pan). Bake for 35 minutes or until fork tender.

While it’s baking, chop your onions into small pieces. Add the sesame oil to a pot and add in the chopped onions. Sauté until the onions are softened and translucent. Then, add the crushed garlic and Thai green curry paste and sauté for a minute to lightly toast the spices.

Add coconut milk and vegetable stock to the pot, then add soy sauce and the roasted butternut squash and carrots. Stir well.

Simmer for 10 minutes to blend the flavors and then turn off the heat. Blend the soup with a blender until creamy and uniform in texture. Season with salt and pepper to taste.

Serve in bowls topped with a drizzle of coconut milk, crushed roasted salted peanuts, red pepper flakes, and some fresh cilantro.

Prep Time

With this recipe, you’ll invest time in prepping your vegetables. It should take about 20 minutes to clean and chop everything you’ll need for this soup.

What is Thai Food? What Makes This Recipe ‘Thai’ Cuisine?

Thai cuisine is known for its balance of flavors – sweet, sour, salty, and spicy. Thai recipes usually use fresh ingredients and spices. Common ones include lemongrass, ginger, and chili peppers. Thai restaurants and recipes are becoming more and more popular all over the world for the warmth and comforting vibes Thai food puts out.

White bowl with thick butternut squash bisque garnished with heavy cream and rosemary on gray concrete table. Bowl of pumpkin cream soup with ginger. Vertical image, minimal style

What’s the Difference Between Regular Butternut Squash Soup and the Thai Version?

The biggest difference between regular butternut squash soup and this yummy Thai version is the addition of Thai spices and coconut milk. Thai spices provide a unique and delicious flavor, while coconut milk gives the soup a creamy texture. Regular butternut squash soup would omit the coconut milk and use broth instead.

Recipe Variations

There are many variations of this soup that you can try. Here are a few ideas:

  • Add in diced potatoes
  • Use different types of squash
  • Use different types of curry paste or mix red and green together
  • Add in diced chicken or shrimp for a heartier meal
  • Try pumpkin or sweet potato instead of squash
  • If you don’t have coconut milk, use half and half (for a different flavor)

You can also try a few different ways of serving this soup. Try sprinkling any of these on top:

  • Drizzle of coconut milk
  • Crushed roasted and salted peanuts
  • Red pepper flakes
  • Fresh cilantro

If you want to serve this soup alongside other dishes, these pair very well:

  • Roast chicken
  • Roasted root vegetables
  • Roasted potatoes
  • Fresh bread for dipping
  • Kale chips
  • Pork chops

Tips & Tricks and Recipe Notes

  • You’ll need about 4 lbs of un-peeled, raw butternut squash to make sure you have enough for this recipe.
  • Make sure you buy canned, full fat and unsweetened coconut milk.
  • Peel and chop the squash into small, even pieces so that it will cook consistently, about 1×1 inch.
  • To get the most flavor out of your Thai green or red curry paste, add it in with the onion and garlic and cook for 2-3 minutes before adding in the rest of the ingredients.
  • If you like your soup to be spicier, you can add in more curry paste or a diced chili pepper.

Pumpkin and coconut soup with chicken on white stone background

How to Store

Thai Butternut Squash Soup can be stored in an airtight container in the refrigerator for up to 3 days. Make sure you allow it to cool before putting it in the fridge.

You can also freeze it for up to 3 months. Put it in freezer-safe Ziploc bags and freeze them laying flat so they take up less space and thaw much quicker.

To Reheat

If your soup is frozen, allow it to fully thaw in the fridge overnight. Then, place it in a pot and reheat it over medium/high heat until hot throughout. You may want to add a bit more coconut milk to thin it out if needed. In a pinch, you can also heat it up in the microwave, stirring often, for 2-3 minutes for a nice big bowl.

FAQs

Can I make this soup gluten-free?

Yes, simply use gluten-free vegetable stock or broth and gluten-free soy sauce.

Can I use canned butternut squash instead of fresh?

Yes, you can use canned butternut squash, but the flavor may be different than using fresh.

Can I make this Butternut Squash Soup vegan?

Yes, simply use vegetable stock or broth. Always check your own ingredient labels to be sure.

Can I make Butternut Squash Soup in a slow cooker?

Yes, you can. Simply add all the ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Then, use an immersion blender once your vegetables are fork-tender.

Pumpkin cream soup garnished with heavy cream and rosemary. Thick butternut squash bisque in white bowls on wooden cutting board on white table. Selective focus

Conclusion

Thai Butternut Squash Soup is a creamy and flavorful appetizer or main dish that I think you’ll really love. It’s easy to make, healthy, and quite versatile, with plenty of options for ingredient substitutions and recipe variations. If you need a yummy comfort food to warm you up after a long day, this Thai Butternut Squash Soup is a perfect choice.

Print
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Butternut squash cream soup garnished with heavy cream and fresh sunflower microgreen. Creamy pumpkin fall soup in white bowl on the gray table. Selective focus

Thai Butternut Squash Soup


  • Author: Sam
  • Total Time: 1 hour 10 minutes
  • Yield: 4 1x
  • Diet: Vegetarian

Description

Thai Butternut Squash Soup is a creamy and delicious soup that will warm you up on a chilly day. The combination of the sweetness of butternut squash and the spices of Thai curry paste creates a unique and delicious flavor. The addition of coconut milk gives the soup a creamy texture, making it the perfect comfort food.

If you’re looking for a more traditional soup, you might love this recipe for Vegan Cream of Mushroom Soup. Yes! It’s vegan! Need another appetizer to serve? I highly recommend these easy Sweet and Sour Meatballs.


Ingredients

Units Scale

For the Roasted Vegetables:

  • 6 cups of Butternut Squash (Peeled and Chopped)
  • 3 Large Carrots
  • 1 tablespoon of Sesame Oil
  • 1/2 teaspoon of Sea Salt
  • 1/2 teaspoon of Ground Black Pepper

For the Thai Butternut Squash Soup:

  • 2 tablespoon of Sesame Oil
  • 1 Medium Onion (White, Yellow or Brown, Chopped)
  • 2 Cloves Garlic (Crushed)
  • 2 teaspoon of Thai Green or Red Curry Paste
  • 1 can of (400ml) Coconut Milk (Full fat and unsweetened)
  • 2 cups of Vegetable Stock (or Broth)
  • 2 tablespoons of Soy Sauce
  • Salt and Pepper (To Taste)

For Serving (Optional):

  • Drizzle of coconut milk
  • Roasted Salted Peanuts (Crushed)
  • Red Pepper Flakes
  • Fresh Cilantro

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Toss the peeled, chopped butternut squash and carrots in a bowl with the sesame oil, sea salt, and black pepper. This will give the vegetables a light coating of the seasoning (salt, paper and oil).
  3. If you don’t have a roasting pan, spread out on a baking sheet coated with parchment paper.
  4. Bake for 35 minutes.
  5. While you wait, chop the onions, add the sesame oil to a pot, and cook until the onions are tender. To lightly toast the spices, add the minced garlic and Thai green curry paste and sauté for one minute.
  6. Fill the pot with vegetable stock and coconut milk.
  7. After that, mix in the roasted butternut squash, carrots, and soy sauce.
  8. After 10 minutes of simmering on low to combine the flavours, remove the pan from the heat and puree with an immersion blender.
  9. Add salt and pepper.
  10. Serve in bowls with fresh cilantro, red pepper flakes, crushed salted peanuts, and a drizzle of coconut milk on top.

Notes

This recipe calls for 6 cups (or 2 pounds) of peeled, diced butternut squash (900g). Before the skin and seeds are removed, your butternut squash has to weigh about 4 pounds (1.8 kg) to ensure you have enough.

  • Prep Time: 10
  • Cook Time: 60
  • Category: Soup, Lunch, Snack
  • Method: Oven
  • Cuisine: Thai

Keywords: Soup, Lunch, Snack, thai, vegetarian

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Thai Butternut Squash Soup Thai Butternut Squash Soup

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