Go Back
–+ servings
Thai Coconut Curry Butternut Squash Soup

Creamy Thai Coconut Curry Butternut Squash Soup to Warm Your Soul

A vibrant Vegan Thai Coconut Curry Butternut Squash Soup that comforts and nourishes with a balance of spicy warmth and natural sweetness.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons coconut or vegetable oil Use coconut oil for authentic flavor.
  • 2.5 pounds butternut squash Cubed and peeled; kabocha squash can be substituted.
  • 1 medium yellow onion Chopped; white onion can be used.
  • 2 cloves garlic Minced; fresh is preferred.
  • 1 inch fresh ginger Grated; substitute with ground ginger if necessary.
For Flavor
  • 2-3 tablespoons Thai red curry paste Check vegan labels.
  • to taste coarse kosher salt Feel free to substitute with sea salt.
  • 1-2 tablespoons agave or honey Maple syrup is a great vegan option.
  • 1 tablespoon fresh lime juice Replace with lemon juice if needed.
For Creaminess
  • 4 cups vegetable broth Use vegetable broth to keep it vegan.
  • 1 can coconut milk Reserve some for drizzling before serving.
For Garnishing
  • to taste fresh mint or cilantro Parsley can be substituted.

Equipment

  • Dutch oven
  • Immersion blender

Method
 

Directions
  1. Heat 2 tablespoons of coconut or vegetable oil in a Dutch oven over medium heat until shimmering, about 2-3 minutes.
  2. Add 1 chopped yellow onion and sauté for 5-7 minutes until translucent.
  3. Stir in 2 minced garlic cloves, 1-inch grated fresh ginger, and 2-3 tablespoons of Thai red curry paste; cook for 1 minute.
  4. Incorporate 2.5 pounds of peeled and cubed butternut squash along with coarse kosher salt. Stir for 1-2 minutes.
  5. Pour in 4 cups of vegetable broth, bring to boil, then reduce heat and simmer for 20-25 minutes.
  6. Blend the soup until smooth using an immersion blender, about 1-2 minutes.
  7. Stir in 1 can of coconut milk and warm through for 5 minutes.
  8. Squeeze in the juice of one fresh lime, taste, and adjust with more salt or agave/honey if needed.
  9. Ladle into bowls, drizzle with reserved coconut milk, and garnish with fresh mint or cilantro.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 5gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 800mgPotassium: 600mgFiber: 6gSugar: 5gVitamin A: 15000IUVitamin C: 20mgCalcium: 30mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. This soup freezes well for up to 3 months. Wait to add garnishes until reheating.

Tried this recipe?

Let us know how it was!