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.
The weather in Ohio is cooling off quickly which means it is time for soup season.
When I wake up this time of year the temperatures are in the 40s and 50s which calls for soup recipes and I am here to share them with you this fall.
Today’s Curried Butternut Squash Soup is a favorite of mine in fall when squash is in season. It is a fun twist classic butternut squash soup.
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.
Recipe Ingredients
- Butternut Squash: The main star of the recipe is the butternut squash. I used a 3 pound butternut squash which comes out to about 4 1/2 cup of squash. You also use pre-cubed butternut squash which can often be found in the refrigerated produce section.
- Spices: This soup boasts Thai flavors from the thai red curry paste along with the fresh ginger. You can also use ground ginger if you don’t have fresh ginger on hand.
- Broth: When making this soup I add vegetable broth. You can use any broth you have on hand. I also enjoy making homemade broth to use for these soups like this Homemade Vegetable Broth or Homemade Chicken Broth.
- Coconut Milk: Coconut milk is one of the last ingredients you add once you are done simmering the soup. You can use any kind but if you can find full-fat coconut milk it will help make it creamier. When you stir it in it helps create a creamy, rich flavor in the soup. You can also use heavy cream, half & half or whole milk in its place.
- Garnishes: There are a lot of garnishes that can add flavor and depth to this soup. Some of my favorites are peanuts, roasted chickpeas, red pepper flakes, green onions, fresh cilantro, Greek yogurt and extra lime juice.
How to Make Curry Butternut Squash Soup
Step 1. Saute the Vegetables: Heat a large soup pot or dutch oven over medium heat. Add the olive oil, onion, garlic, and ginger and cook just until onions begin to soften.
Step 2. Add Curry Paste: Stir in the Thai curry paste, salt and pepper.
Step 3. Add Squash and Simmer: 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.
Step 4. Blend With Immersion Blender: Using an immersion blender or high-speed blender blend the squash until smooth.
Step 5. Stir in Finishing Ingredients: Reserve 1/4 cup of the coconut milk and pour the rest in the soup. Stir in the lime juice and chopped cilantro.
Step 6. Serve: Dish into bowls and drizzle with reserved coconut milk, garnish with cilantro and peanuts if desired.
What to Serve With This Soup
You can easily serve this soup as-is for a meal with crusty bread and a big kale salad.
Or you can serve this alongside a sandwich or pita – like this Mediterranean Vegetable Sandwich or this Beef Shawarma. I also enjoy serving this soup alongside these Chicken Shawarma rice bowls or this Mediterranean Flatbread.
Is This Curried Butternut Squash Soup Recipe Healthy?
Squash soups are very good for you! They are naturally rich in vitamin A, vitamin C, vitamin E, potassium and magnesium.
The ginger and garlic in this soup are also great immunity boosting ingredients. This is the perfect soup to eat in the colder weather when you are tryin to stay healthy.
Recipe FAQ
This soup freezes very well. Once the soup is cooled, put the leftover soup into an airtight container and store in the freezer. It should keep for a few months.
It’s easy to reheat this soup either on the stove top or in the microwave.
Be sure to cover it if heating in the microwave as it will bubble and splash.
Yes this soup is vegan. It uses vegetable broth and coconut milk to create the broth and a creamy flavor. If you are not looking for this soup to be vegan you can use cream or whole milk in the coconut milks place.
I love fresh herbs like cilantro, green onion, curly or Italian parsley or fresh oregano. Greek yogurt is a nice way to thicken the soup and add some tangy flavor along with protein.
Adding a crispy, crunchy texture is nice. I especially love roasted chickpeas or peanuts. If you like spice add crushed red pepper, cayenne pepper or even chopped jalapeño.
Squash soup can thicken naturally if you blend it well. Use an immersion blender or a regular blender to make the soup smoother and creamier. Allow the soup to simmer uncovered for longer. This evaporates excess liquid and concentrates the flavors. Another option is to add a roux in. Cook equal parts butter and flour (e.g., 2 tablespoons each) in a pan until golden, then whisk it into your soup to thicken it.
Other Squash Recipes You Might Like:
- BUTTERNUT SQUASH PASTA
- SLOW COOKER BUTTERNUT SQUASH APPLE SOUP
- BUTTERNUT SQUASH APPLE BAKE RECIPE
- CHEESY BUTTERNUT SQUASH ORZO
- BUTTERNUT SQUASH AND SWEET POTATO SOUP
- BUTTERNUT SQUASH CHICKPEA CURRY
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.
- You can use regular or low-fat coconut milk, but regular will give a creamier soup.
- Cilantro can be eliminated for those that don’t like it.
- Lime can be added to taste, add more or less if you like.
- Any broth can be used in place of vegetable broth, if not using low sodium wait to taste the soup before adding the salt.
- If you don’t have an immersion blender, you can puree in batches in a blender. Be sure immersion blender is fully submerged before turning it on to avoid splashing and burns.
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Kona Bella
Tuesday 28th of January 2025
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.
Julia
Tuesday 28th of January 2025
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.
Sam
Saturday 6th of January 2024
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.
Julia
Sunday 7th of January 2024
So glad you liked it! Love that you used Tom yum paste. I bet that worked nicely.
Ethan
Wednesday 30th of September 2020
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!
Julia
Wednesday 30th of September 2020
Thanks! Yes, it really is a great soup. I love the coconut milk in it.
Debra
Friday 19th of December 2014
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!)!
Julia
Friday 19th of December 2014
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!
Amanda @ Once Upon a Recipe
Wednesday 27th of November 2013
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!
Julia
Wednesday 27th of November 2013
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. :)