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Curried Butternut Squash Soup is a creamy, luscious soup with sweet butternut squash, Thai red curry, garlic and ginger. The coconut milk makes this soup extra creamy while lime juice balances and brightens the flavors. This vegan soup is warm, comforting, and perfect for lunch or dinner.
This Curried Butternut Squash Soup comes together in under an hour and turns thick, creamy, and rich with almost no effort once the squash is peeled. Butternut squash simmers with Thai red curry paste, garlic, and ginger, then gets blended smooth and finished with coconut milk and a squeeze of lime. The result is a warm, gently spiced soup that’s naturally vegan and perfect for a chilly weeknight dinner.
I love the warm, rich flavor that are in this Thai inspired recipe. It uses butternut squash, Thai red curry paste, vegetable stock, ginger, garlic and coconut milk. Finish it off with a squeeze of lime juice, cilantro and pumpkin seeds or peanuts. I have added this soup to my rotation throughout the colder months. Nothing beats a big bowl of soup when the temps start falling. If you have an instant pot you could try my Instant Pot Butternut Squash Soup. A few of my other favorites are this Moroccan Red Lentil Soup, Lebanese Lentil Soup and Moroccan Carrot Red Lentil Soup.
Why This Soup Works
• Thai red curry paste does more work than curry powder. It’s a concentrated blend of chilies, lemongrass, and aromatics, so a small amount builds real depth without needing a long ingredient list.
• Simmering the squash until it’s very soft, not just tender, is what makes the soup purée completely smooth.Undercooked squash blends grainy, no matter how powerful your blender is.
• Coconut milk goes in at the end, off the heat, instead of simmering with everything else. This keeps the fat from separating and preserves that rich, glossy texture instead of a broken, oily surface.
Recipe Ingredients
These simple pantry staples are all you need. See the recipe card below for exact amounts and printable instructions.
- Squash: The main star of the recipe. A 3-pound butternut squash comes out to about 4½ cups cubed. Pre-cubed butternut squash from the refrigerated produce section works too and saves you the peeling.
- Spices: Thai red curry paste and fresh ginger give this soup its warm, Thai-inspired flavor. Ground ginger works in a pinch if you don’t have fresh.
- Coconut Milk: Stirred in at the end once the soup is off the heat. Full-fat coconut milk makes the creamiest soup, but you can also use heavy cream, half and half, or whole milk in its place.
Ways to Modify This Soup
- Protein: Add cooked chickpeas or shredded chicken for a heartier, more filling soup.
- Heat Level: Use a mild curry paste for a gentler soup, or add a pinch of red pepper flakes or extra curry paste if you want more spice.
- Broth: Swap vegetable broth for chicken broth if you’re not keeping this vegan.
- Sweetness: A drizzle of maple syrup or a spoonful of brown sugar balances the curry paste if you want a touch more sweetness.
- Squash: Kabocha or acorn squash both work well in place of butternut if that’s what you have on hand.
- Toppings: Try toasted pumpkin seeds, a swirl of Greek yogurt, or crispy chickpeas in addition to the peanuts and cilantro.
How to Make Curried Butternut Squash Soup
Step 1: Sauté the Aromatics. Heat a large soup pot or Dutch oven over medium heat. Add the olive oil, onion, garlic, and ginger and cook just until the onion begins to soften.
Step 2: Add the Curry Paste. Stir in the Thai curry paste, salt, and pepper.
Step 3: Add the Squash and Simmer. Add the squash and vegetable broth and bring to a boil. Reduce the heat, cover, and simmer for about 20 minutes, or until the squash is very soft, this is the step that determines how smooth and thick your soup turns out.
Step 4: Blend Until Smooth. Using an immersion blender or a high-speed blender, blend the soup until completely smooth. Blend a little longer than feels necessary for the silkiest texture.
Step 5: Stir in the Finishing Ingredients. Reserve ¼ cup of the coconut milk, then stir the rest into the soup off the heat. Stir in the lime juice and chopped cilantro.
Step 6: Serve. Ladle into bowls, drizzle with the reserved coconut milk, and garnish with cilantro and peanuts if you like.
Common Mistakes to Avoid
- Not cooking the squash long enough. If the squash isn’t fully soft before blending, the soup won’t purée smooth and can end up thinner than expected. Simmer until a fork slides in with no resistance.
- Using too much broth. If you like a thicker soup, start with less broth than the recipe calls for. You can always thin it out with more later, but you can’t easily take liquid back out.
- Under-blending. A quick blend can leave the soup looser than it should be. Blend longer than you think you need to for the smoothest, thickest texture.
- Skipping a thickener if your soup still turns out thin. If your soup is thinner than you’d like even after a long simmer and thorough blend, whisk in a small amount of flour or cornstarch mixed with a little water, adding it gradually until you reach the consistency you want.
What to Serve This Soup With
This soup is filling enough on its own, but it’s also great alongside crusty bread for dipping, a simple green salad, or a scoop of rice or naan if you want to make it a heartier meal.
Storage Tips
- Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat on the stove over medium-low heat or in the microwave, stirring occasionally.
- This soup also freezes well for up to 3 months. Let it cool completely before transferring it to a freezer-safe container, and leave a little room at the top since the soup will expand slightly as it freezes.
Recipe FAQ
Yes, as written with vegetable broth and coconut milk instead of dairy, this soup is fully vegan.
A drizzle of the reserved coconut milk, fresh cilantro, and peanuts or pumpkin seeds for crunch are my go-to garnishes. A few chickpeas on top also add texture if you want something heartier.
Make sure the squash is completely soft before blending and blend it thoroughly, both make a big difference in texture. If your soup still turns out thinner than you’d like, start with less broth next time, or whisk in a small amount of flour or cornstarch mixed with water and simmer for a couple more minutes until it thickens.
More Soup Recipes
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Curried Butternut Squash Soup
Ingredients
- 2 tablespoons of olive oil
- 1 cup yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon ginger, grated or minced
- 2 tablespoons red curry paste
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 3 pounds butternut squash, peeled and cubed {about 4½ cups uncooked 1-inch cubes}
- 3 cups vegetable broth
- 1 – 15 ounce can coconut milk, divided
- 1/2 of a lime, juiced {about 1 tablespoon}
- 1/2 cup cilantro, chopped {plus more for garnish}
- Peanuts or chickpeas can be added for crunch at the end
Instructions
- Heat a large pot or dutch oven over medium heat. Add the olive oil, onion, garlic, and ginger and cook just until onions begin to soften.
- Stir in the curry paste, salt and pepper.
- Add the squash and vegetable broth and bring to a boil, then reduce heat, cover and simmer for approximately 20 minutes or until squash is very soft.
- Using an immersion blender, blend the squash until smooth.
- Reserve 1/4 cup of coconut milk and set aside. Pour remaining coconut milk into soup and stir well.
- Stir in the lime juice and chopped cilantro. Dish into bowls and drizzle with reserved coconut milk, garnish with cilantro and peanuts if desired.
Notes
- Any type of oil can be used in place of olive oil.
- Use full-fat coconut milk for the creamiest soup. Regular or low-fat both work, but low-fat will be noticeably thinner.
- Cilantro can be left out for those who don’t like it.
- Lime can be added to taste. Start with less and add more if you like it brighter.
- Any broth can be used in place of vegetable broth. If it’s not low-sodium, taste the soup before adding the salt.
- For a thicker soup, start with less broth than the recipe calls for, you can always add more later.
- If you don’t have an immersion blender, purée in batches in a regular blender. Never fill a blender more than halfway with hot liquid, and cover the lid with a towel to let steam escape safely.
- Make sure the immersion blender head is fully submerged before turning it on to avoid splashing and burns.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The instruction #1 and # 3 say add the olive oil. The ingredients list 2 tbs. Of oil oil which I used in #1 which leaves nothing for #3. Did I miss something or is this a typo?
This soup was delish with a very thin or soupy consistency as if I added too much broth. But I didn’t. I was thinking it would be thicker.
Sorry! It should just be the 2 tablespoons at the beginning of the recipe. I will change that. As far as how thin it is- it is thick when I make it. Not sure why it is thin for you. A few ideas- try cooking the squash longer and making sure everything is really soft. You could try just using 3 cups of broth next time. Another option is to add a bit of flour or cornstarch. It’s up to you which you want to add but just make certain that you’re adding in a small amount at a time. If you do happen to add too much, you can always pour in more chicken stock or chicken broth to help thin it out a bit. Another thing to mention- make sure you really blend it well so it thickens up.
So good! I subbed Tom Yum paste as that is what I had on hand, otherwise followed recipe. This will be in my regular rotation.
So glad you liked it! Love that you used Tom yum paste. I bet that worked nicely.
Your recipes are always very engaging! This curried butternut squash soup is again an attractive recipe! The coconut milk highlights the taste of the soup, it’s creamy. And I also like adding peanut and curly to the soup! So delicious!
Thanks! Yes, it really is a great soup. I love the coconut milk in it.
I have tried many different butternut squash soups over the years because it is one of my favorite vegetables. This soup is the best by far and the only one I make now! The flavors are perfect and it is so good with some toasted spiced butternut seeds on top and a little greek yoghurt. I am making another pot right now (it is 48 degrees out and raining…how perfect!)!
Wow thanks Debra! That is such a compliment! I appreciate you letting me know how much you love it. We love it too. Perfect for the cold weather. Stay warm!
This soup sounds like perfection. I’m going to geek out for a moment and say that I just got a new immersion blender that I’ve been itching to try and this soup sounds like a great way to do just that!
I love using my immersion blender for just this reason!! I hope you like it–it is now one of my favorites. I am at my parents house right now for the holidays and will probably make a batch for them. 🙂
I love the flavors. I mean obviously. You can tell from my post today. Soup season is my favorite! I love that beautiful swirl in the middle, perfection!
I hear ya girl – soup is where it’s at! Love the spices in there!
Thanks Jess! We eat so much soup in these cold Chicago months!
My butternut soup is very similar to this and I LOVE it. Mostly in the winter time though. Summers find me wanting one salad after another.
I love it too! But yes, I think it is more of a cold weather soup! 🙂