Spicy Thai Butternut Squash Soup

This Spicy Thai Butternut Squash Soup is one of my favorite cozy bowls for chilly days. The natural sweetness of butternut squash pairs beautifully with the bold flavors of red curry, garlic, and coconut milk. I love how creamy and comforting it is, with just the right amount of spice to warm me up from the inside out.

Why You’ll Love This Recipe

I love this recipe because it’s quick, flavorful, and nourishing. The Thai-inspired spices make it stand out from traditional squash soups, and the texture is luxuriously smooth without needing any cream. It’s also naturally vegan and gluten-free, making it perfect for sharing with anyone at the table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 medium butternut squash (approx 4 cups, cubed)
1 1/2 tbsp of avocado oil (or vegetable oil)
1 medium onion, chopped
3 garlic cloves, minced
1–2 tbsp of red curry paste
1 tsp curry powder
1 tsp soy sauce (gluten-free if needed)
1–litre vegetable broth
1/4 cup coconut milk
salt & pepper to taste
coconut milk, cilantro & sesame seeds to garnish (optional)

Directions

1. I start by heating the avocado oil in a large pot over medium heat.
2. I add the chopped onion and sauté for about 5 minutes until it becomes soft and translucent.
3. I stir in the minced garlic, red curry paste, and curry powder, cooking for another minute until fragrant.
4. I add the cubed butternut squash, soy sauce, and vegetable broth, then bring everything to a gentle boil.
5. I reduce the heat, cover, and let it simmer for about 20–25 minutes, or until the squash is tender.
6. Once the squash is soft, I remove the pot from the heat and use an immersion blender to puree the soup until smooth. (If I’m using a regular blender, I blend in batches carefully.)
7. I stir in the coconut milk, then season with salt and pepper to taste.
8. I reheat the soup gently for a few minutes, being careful not to let it boil after adding the coconut milk.
9. I ladle it into bowls and garnish with a drizzle of coconut milk, chopped cilantro, and sesame seeds if I want an extra touch.

Servings and Timing

This recipe serves about 4 people. It takes roughly 15 minutes to prepare and 25 minutes to cook, for a total of around 40 minutes.

Variations

Sometimes I add a small sweet potato or carrot for extra sweetness. For more spice, I stir in a bit of chili oil or a pinch of crushed red pepper flakes. When I want extra creaminess, I use up to half a cup of coconut milk. I’ve also made this soup with pumpkin or kabocha squash—it works just as beautifully.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. It reheats easily on the stove over medium heat or in the microwave. For longer storage, I freeze portions for up to 3 months and thaw them overnight in the fridge before reheating. If the soup thickens, I stir in a splash of broth or water when reheating.

FAQs

Can I make this soup ahead of time?

Yes, I often make it a day ahead—it tastes even better the next day as the flavors meld.

Can I use frozen butternut squash?

Absolutely. It saves prep time and works just as well; I just adjust the cooking time slightly.

How spicy is this soup?

It’s mildly spicy, but I can adjust it easily by adding more or less red curry paste.

What can I use instead of coconut milk?

I sometimes use cashew cream or regular cream for a different kind of richness.

Can I make it oil-free?

Yes, I sauté the onions and garlic in a few tablespoons of broth instead of oil.

What should I serve with this soup?

I love pairing it with jasmine rice, crusty bread, or a fresh salad for a complete meal.

Can I use green curry paste instead of red?

Yes, green curry paste gives it a slightly different but equally delicious flavor.

Can I add protein to this soup?

Yes, I sometimes stir in cooked lentils, tofu cubes, or shredded chicken for a heartier version.

How do I make the soup thicker?

I simply let it simmer uncovered for a few extra minutes or add less broth for a creamier texture.

How long does it last in the freezer?

It freezes beautifully for up to 3 months and keeps its flavor and texture when reheated.

Conclusion

I love how this Spicy Thai Butternut Squash Soup blends the sweetness of squash with the bold, aromatic notes of Thai curry. It’s creamy, comforting, and easy to make, turning simple ingredients into a deeply flavorful meal. Whether I’m cooking for myself or serving guests, this soup never fails to bring warmth and satisfaction to the table.

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