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.

Curried Butternut Squash Soup

The weather in Ohio is cooling off quickly. When I wake up in the morning the temperatures are in the 40s and 50s – we have officially entered sweater weather and I am not mad about it. 

Today’s Curried Butternut Squash Soup is a favorite of mine in fall when squash is in season. I love the warm, rich flavor that are in this Thai inspired recipe. It uses butternut squash, Thai red curry paste, vegetable broth, ginger, garlic and coconut milk. Finish it off with a squeeze of lime juice, cilantro and peanuts. 

I have added this soup to my rotation throughout the colder months. A few of my other favorites are this Moroccan Red Lentil Soup, Lebanese Lentil Soup and Moroccan Carrot Red Lentil Soup. 

WHAT INGREDIENTS ARE IN THIS BUTTERNUT SQUASH SOUP?

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. When you stir it in it helps create a creamy, rich flavor in the soup. You can also use 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, green onions, cilantro, Greek yogurt and extra lime juice. 

WHAT TO SERVE WITH THIS BUTTERNUT CURRY SQUASH 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 BUTTERNUT SQUASH SOUP HEALTHY FOR YOU?

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. 

CAN I FREEZE THIS SOUP?

This soup freezes very well.  Once the soup is cooled, move to air-tight containers and store in the freezer.  It should keep for a few months.

HOW DO I REHEAT THIS SOUP?

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.

IS THIS A VEGAN BUTTERNUT SQUASH SOUP?

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. 

WHAT SHOULD I GARNISH THIS SOUP WITH?

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. 

OTHER BUTTERNUT SQUASH RECIPES YOU MIGHT LIKE:

BUTTERNUT SQUASH PASTA

SLOW COOKER BUTTERNUT SQUASH APPLE SOUP 

BUTTERNUT SQUASH APPLE BAKE RECIPE 

Yield: 6

Currie Butternut Squash Soup

Print

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 soup is warm, comforting, and perfect for lunch or dinner.

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

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
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• 3 pounds butternut squash, peeled and cubed {about 4½ cups uncooked 1-inch cubes}
• 4 cups vegetable broth
• 1 - 15 ounce can coconut milk, divided
• 1 lime, juiced {2-3 Tablespoons}
• ½ cup cilantro, chopped {plus more for garnish}
• Peanuts or chickpeas can be added for crunch at the end

Instructions

1. 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.
2. Stir in the curry paste, salt and pepper.
3. Add the olive oil, 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.
4. Using an immersion blender, blend the squash until smooth.
5. Add the coconut milk, reserving ¼ cup for serving.
6. Stir in the lime juice and chopped cilantro.
7. 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.