Thai Butternut Squash Soup

This Thai butternut squash soup is creamy and spicy and simply divine. Made with Thai green curry paste and coconut milk for a fabulous Thai inspired soup.

I really think you are going to LOVE this creamy, mildly spicy, Thai-inspired butternut squash soup.

We decided on using green curry paste as an ingredient after seeing a ‘green curry butternut squash soup’ on a restaurant menu. We didn’t order the soup, as it was made with dairy, but we did get some inspiration and decided to make a soup like this ourselves.

And let me just say that the green curry paste addition is an absolute winner. It brings so much flavor, along with a little heat, and just makes a wonderful variation to a butternut squash soup.

For more delicious soups check out our vegan tomato basil soup and vegan celery soup, and for more Thai inspired soups check out our vegan tom yum soup and Thai sweet potato soup.

Ingredients You’ll Need:

Ingredient Notes

• Butternut squash – this recipe uses 6 cups of peeled and chopped butternut squash which is 2 pounds (900g). Your butternut squash will need to weigh around 4 pounds (1.8kg) to ensure you have enough once the peels and seeds are removed.
• Thai green curry paste – check for vegan friendliness as not all brands will be vegan.
• Sesame oil – we used sesame oil which worked great here for flavor but olive oil also works great.
• Coconut milk – should be canned, full fat and unsweetened.
• Vegetable stock – or vegetable broth are both great to use.

How To Make Thai Butternut Squash Soup

You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

• Peel and chop butternut squash and carrots. Place them into a mixing bowl and add sesame oil, sea salt and black pepper and toss well so that the butternut squash and carrots are lightly coated in the oil and spices.

• Spread out in a roasting pan or on a parchment lined baking sheet (if you don’t have a roasting pan). Bake for 35 minutes at 400°F.

• Add sesame oil to a pot along with chopped onions and sauté until the onions are softened.

• Add 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 and stir in.

• Simmer for 10 minutes to blend the flavors and then turn off the heat and blend with an immersion blender.
• Add 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.

How To Serve Thai Butternut Squash Soup

We served this with some delicious homemade vegan garlic bread on the side. What can I say? Perfect accompaniment to an awesome meal. It might not be the first thing to come to mind when you think of what to serve with your Thai inspired butternut squash soup and yes, it’s a mix of cuisines. But in spite of all that, oh wow, it sure does taste good.

Of course if you don’t want to go to the extra effort of making garlic bread, any bread served on the side is divine with this soup. Or try our vegan soda bread or whole wheat bread or our easiest white bread.

Storing and Freezing

If you have leftovers you’ll be thrilled because this soup tastes even better the next day. Which is barely believable considering how good it tastes right away, but trust me, it actually goes up a notch the next day.

Leftovers store very well in the fridge in a covered container for 3-4 days. You can reheat it in the microwave or on the stovetop.

It’s also freezer friendly up to 3 months.

More Vegan Soup Recipes

1. Vegan Broccoli Cheese Soup
2. Vegan Zucchini Soup
3. Vegan Mushroom Soup
4. Vegan Carrot Soup
5. Vegan Sweet Potato Soup
6. Vegan Carrot Ginger Soup

Did you make this recipe? Be sure to leave a comment and rating below!

Thai Butternut Squash Soup

This Thai butternut squash soup is creamy and spicy and simply divine. Made with Thai green curry paste and coconut milk for a fabulous Thai inspired soup.

5 from 8 votes

Print Pin Rate

Course: Appetizer, Gluten-Free, Savory, Soup

Cuisine: Thai-Inspired, Vegan

Diet: Vegan

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour 5 minutes

Servings: 4

Calories: 413kcal

Author: Alison Andrews

Ingredients

For the Roasted Vegetables:

• ▢ 6 cups Butternut Squash (900g) Peeled and chopped
• ▢ 3 Large Carrots
• ▢ 1 Tbsp Sesame Oil
• ▢ ½ tsp Sea Salt
• ▢ ½ 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 Curry Paste
• ▢ 14 ounces Canned Coconut Milk (400ml) Full Fat, Unsweetened
• ▢ 2 cups Vegetable Stock (480ml) or Broth
• ▢ 2 Tbsp Soy Sauce
• ▢ Salt and Pepper To Taste

For Serving (Optional):

• ▢ Drizzle Canned Coconut Milk or Coconut Cream
• ▢ Roasted Salted Peanuts Crushed
• ▢ Red Pepper Flakes
• ▢ Fresh Cilantro

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Instructions

• Preheat the oven to 400°F (200°C). 
• Add peeled and chopped butternut squash and carrots into a mixing bowl and add sesame oil, sea salt and black pepper and toss well so that the butternut squash and carrots are lightly coated in the oil and spices. 
• Spread out in a roasting pan or on a parchment lined baking sheet (if you don’t have a roasting pan). Bake for 35 minutes.
• Add the sesame oil to a pot along with chopped onions and sauté until the onions are softened. 
• Add 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 and stir in. 
• Simmer for 10 minutes to blend the flavors and then turn off the heat and blend with an immersion blender. 
• Add 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.  

Notes

1. Butternut squash – this recipe uses 6 cups of peeled and chopped butternut squash which is 2 pounds (900g). Your butternut squash will need to weigh around 4 pounds (1.8kg) to ensure you have enough once the peels and seeds are removed. 
2. Sesame oil – we used sesame oil which worked great here for flavor but olive oil also works great. 
3. Thai green curry paste – check for vegan friendliness as not all brands will be vegan. 
4. Storing. Leftovers store very well in the fridge in a covered container for 3-4 days. You can reheat it in the microwave or on the stovetop. 
5. Freezing. It’s also freezer friendly up to 3 months. 
6. This recipe was first published in December 2015. It has been updated with new photos and a slightly updated and improved recipe. 

Nutrition

Serving: 1Serve | Calories: 413kcal | Carbohydrates: 39g | Protein: 5.2g | Fat: 28.1g | Saturated Fat: 15.7g | Sodium: 1261mg | Fiber: 9.2g | Sugar: 10.4g

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